Bobotie (South Africa)
Bobotie is a flavourful and comforting national dish from South Africa, showcasing a blend of Cape Malay and Dutch influences. The fusion of spices in bobotie, such as curry powder, turmeric, and ginger, reflects Cape Malay cuisine’s characteristic blend of sweet, savoury, and spicy flavours. This combination of dried fruit and spices makes bobotie distinctively South African, embodying the region’s diverse cultural influences. Thank you, Meg Townsend!
Ingredients
- 2 medium onions, peeled and finely chopped
- 2 teaspoons (30 ml) oil or butter
- 1 kg lean beef mince (I prefer a mix of beef and ostrich)
- 1 to 3 tablespoons (15 – 45 ml) mild curry powder (bobotie should be gently spiced, but I like using 3 tablespoons of La Motte’s curry spice blend)
- 1 tablespoon (15 ml) sugar
- 2 teaspoons (10 ml) salt
- 1/2 teaspoon (2.5 ml) ground white pepper
- 1/2 tablespoon (7.5 ml) turmeric
- 2 tablespoons (30 ml) fresh lemon juice or vinegar
- 4 tablespoons (60 ml) Mrs Balls’ chutney
- 30 ml vegetable oil
- 30 ml Worcestershire sauce
- 30 ml tomato paste
- 1/2 cup (125 ml) raisins, soaked in warm water for at least 45 minutes, then drained (personally, I’m not a fan, but some love it)
- 2 thick slices of sturdy white bread, crusts removed
- 1 cup (250 ml) milk
- 2 eggs
- Pinch of turmeric, salt, and pepper to season the custard
- 4 fresh bay or lemon leaves
Step 1
Heat the oil in a large, heavy-based pot and cook the finely chopped onion over medium heat for 5-7 minutes, until softened and translucent.
Step 2
Increase the heat, add the meat, and stir briskly to break it up and brown it evenly without forming clumps.
Step 3
Add the curry powder, sugar, salt, pepper, turmeric, vinegar or lemon juice, and chutney, and mix well. Add enough water to just cover the mixture in the pot, and cook vigorously for 20-25 minutes, or until the sauce thickens and the meat achieves a nice loose, granular texture. (This is my sister-in-law’s top tip!) Stir occasionally.
Step 4
Preheat the oven to 180°C and grease a large baking dish with softened butter. Set aside.
Step 5
While the meat is cooking, break the bread into chunks and place in a shallow dish. Pour the milk over it and allow the bread to soak until it absorbs as much milk as possible. Drain the bread by pressing it against a sieve over a bowl and reserve the drained milk for the custard later.
Step 6
If using raisins, stir them into the cooked bobotie mixture, ensuring they are evenly distributed. Add the soaked, drained bread and mix thoroughly into the meat, making sure it is fully incorporated without any visible white bits—no bobotie infractions allowed!
Step 7
Spoon the bobotie mixture into the prepared baking dish, smoothing the top with the back of a spoon.
Step 8
Beat the eggs until smooth, whisk in the reserved milk, adding a pinch of turmeric, salt, and pepper. Carefully pour this over the bobotie mixture. Push the bay or lemon leaves upright into the dish and bake at 180°C for 30-40 minutes, or until the top is golden and set.
Step 9
Remove from the oven and let it stand for at least 15 minutes before serving. Serve with rice, sambals, and chutney.