Traditional South African Bobotie

·

If you are looking to try something new, make this traditional South African bobotie. It is a delicious meal with an interesting history!

Traditional South African Bobotie

South Africa is a beautiful country with an incredible array of culinary traditions. This is because of the various cultures that settled in the area.

The country has a special place in my family's heart. My dad works in South Africa often. I have been lucky enough to travel to South Africa twice, and I am eagerly waiting until I can visit again!

While there are many dishes I love from South Africa, one of my favorites is bobotie (pronounced bah-boo-tee). I have managed to get a recipe from a friend of my family's who is from South Africa, so you know this is the real deal!

It is a dish that is believed to have originated in Indonesia and was brought to South Africa by slaves of the Dutch East India Company. Bobotie is a Cape Malay dish, which describes a style of cooking that blends Malaysian and African flavors and is unique to the Southern Cape of South Africa. It is now a staple of the South African diet, and with good reason - it is delicious!

Traditional South African Bobotie

How to Make Traditional South African Bobotie

While the full recipe instructions are available below, here are some tips to make this South African delicacy.

  • First, soak the bread in milk. You want to use a bread that does not have a thick crust. A simple slice of white bread from the supermarket will work. While the bread soaks, sauté the onions and garlic.
  • Next, add all of the spices, apricot jam, and chutney. The best chutney for this is Mrs. Ball's Chutney. It's a South African chutney that has the perfect blend of flavors. I would argue it is the best chutney I have found to date!
  • While the spices are cooking with the onions, drain the bread from the milk and rip it into small pieces. Make sure you save the remaining milk for later. Add it to a large mixing bowl with ground beef and the sultanas and mix them together. Sultanas are yellow raisins that are smaller and juicier than normal raisins.
  • Add the meat mixture to the skillet and cook it low and slow. This is important, because it will give the meat a tender, velvety texture. Once the meat is almost done, mix one beaten egg in with the meat. Now pour the meat into a greased baking dish and smooth out the top.
  • In a medium mixing bowl, whisk together the remaining egg and milk with salt and turmeric for the custard topping. Pour it over the meat in the baking dish and place bay leaves on top. Place the dish in a larger dish filled with water. Bake until the top sets. It is important to use the second dish of water, because it will keep your bobotie from drying out.

Serve with more of the best chutney and yellow rice - enjoy!

Traditional South African Bobotie

https://www.instagram.com/scrambledandscrumptious/

Traditional South African Bobotie

If you are looking to try something new, make this traditional South African bobotie. It is a delicious meal with an interesting history!

Author:
Kirsten

Ingredients

  • 1 thick slice of white bread with no crust
  • 3/4 cup 2% milk
  • 1 tbsp olive oil
  • 1 tsp butter
  • 1 + 1/2 cup white onion, diced (approximately 1 medium)
  • 2 cloves garlic, crushed
  • 1 tbsp curry powder
  • 1 tsp salt
  • 1 tbsp chutney
  • 1 + 1/2 tsp smooth apricot jam
  • 1 + 1/2 tsp Worcestershire sauce
  • 1/2 tsp turmeric
  • 1 tbsp malt vinegar
  • 1 lb lean ground beef
  • 3 tbsp sultanas
  • 2 eggs
  • 1/4 tsp each salt and turmeric
  • 2 bay leaves

Instructions

  1. Preheat oven to 350F. In a medium mixing bowl, soak the bread in milk. In a large non-stick skillet, heat the oil and butter and sauté the onions and garlic until soft, approximately 2 to 3 minutes.
  2. Add curry powder, salt, chutney, apricot jam, Worcestershire sauce, turmeric, and vinegar and mix well. Cook until it forms a sticky sauce.
  3. While the spices cook, drain the bread and reserve milk and set the milk aside. Rip the bread apart and mix with the ground beef and sultanas. Add the beef mixture to the skillet and cook over low heat, stirring often, approximately 10 to 15 minutes. Once the meat is no longer pink, add one beaten egg and mix it well with the beef. Cook for another 2 to 3 minutes.
  4. Spoon the beef mixture into the bottom of a greased baking dish and even out the top. Beat the remaining egg with the reserved milk and 1/4 tsp salt and turmeric. Pour the egg mixture over the meat in the baking dish and place the bay leaves on top.
  5. Place the dish in the oven in a larger pan with water in it. Bake, uncovered, for 30 to 45 minutes, until the top is set.

Leave a Comment

Leave a Comment

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe