There are as many variations for Bobotie as there are cooks. The only secret is to find you own favourite amount and mix of spices!
Pronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka
1 fairly thick slice of crestless bread (white or brown will do)
375 ml milk (Full cream)
25 ml vegetable oil
2 Medium onions, sliced
2 cloves garlic, crushed
25 ml curry powder
2 teaspoon salt
½ teaspoon ground black pepper to taste
25ml chutney (Mrs Balls tends to hit the spot very well)
3tsp Smooth apricot jam
15ml Worcester sauce
25ml Safari brown vinegar
1 kg raw Beef mince
100 ml sultanas (don’t use raisins – they tend to be too sweet)
Pinch each salt and turmeric (to add to reaming egg and milk at end)
Bay leaves (3-4 will do)
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 30 x 20 cm baking dish.
- Soak bread in milk.
- Heat oil and butter in large pan and fry onions and garlic over medium heat.
- When onions are soft and translucent 3-4 minutes, add curry powder, salt, pepper, chutney, jam, Worcester sauce, turmeric and vinegar and mix together. Stir so it melts into the meat mixture.
- Drain and mash bread and reserve milk. Add bread to pan together with mince and sultanas and mix.
- Cook over low heat, stirring, and when meat loses its pinkness, remove from stove. Add 1 beaten egg, mix well, then spoon into the greased, baking dish and level the top to rest for 5-10 min.
Beat remaining eggs with reserved milk from the bead (you should have 280ml, or there about) and the salt and turmeric.
- Pour over meat mixture and put a few bay leaves on top. Stand dish in a larger pan of water (Important to prevent drying out) and bake, uncovered, at 180 degrees Celsius for about an 1 hour or until set.
Garnish the Bobotie with the extra curry leaves, and serve with the salad rice, coconut, chutney, nuts and bananas, Salsa
Or Serve with yellow rice: Boil 250g white rice with half a tsp of turmeric, 6 cloves, 1tsp salt and 50g raisins in 650ml water.
I never thought I could get that distinct aromatic mix, but hey, it was just sooo delicious and simple enough for me to cook. You just have to try it out!