"Bobotie. A uniquely South African dish of ground beef with mild curry, spiced peach chutney, vinegar, currants, bread, and many other spices. It is topped with an egg custard and a bay leaf and then baked until the custard is golden.
Almost always served alongside turmeric rice boiled with a cinnamon stick in the water, as well as a quick-pickled onion & cucumber sambal - a very popular accompaniment in Cape Malay cuisine. These are individual but it is often baked in a big dish for celebrations. I've used my set of three @staub_usa Cocottes from @williamssonoma. #mywilliamssonoma
Amazing grass-fed beef from @44farms. Rainy day comfort, South African style"
Bobotie
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Bobotie
Makes:6 - 8 portions
Ingredients
5 ml oil (for cooking)
3 onions, chopped
2 cloves garlic, chopped
15 ml fresh ginger, grated (optional)
15 ml curry powder (or more to taste)
5 ml turmeric (kurkuma/borrie)
5 ml fine coriander (koljander)
5 ml fine cumin (komyn)
5 ml fine ginger (gemmer)
5 ml cinnamon (kaneel)
5 ml nutmeg (neutmuskaat)
1kg lean ground beef
Salt and freshly ground black pepper to taste
30 ml lemon juice
30 ml fine apricot jam
60 ml chutney (Mrs. Ball’s Original or any other Peach&Apricot chutney)
30 ml brown sugar
30 ml Worcestershire sauce
30 ml tomato paste
2 slices white bread, soaked in milk, and crushed
250 ml seedless raisins
1 grated apple (optional)
1 egg, beaten (optional)
Top layer
500 ml milk
4 eggs, beaten
salt and freshly ground black pepper to taste
6 - 8 lemon or bay leaves (I always use dried bay)
Directions:
Preheat the oven to 180 C/350F. Grease a large oven dish (or individual Staub Cocottes) with butter.
Heat up a large skillet and add 5ml oil.
Fry the Onion, Garlic and Ginger over medium heat until soft and the onions are transparent. Add the Spices and fry for another minute. Add the ground beef and brown.
Add Salt, Pepper and remaining Seasonings, including the Bread, Raisins, Apple and the optional Egg. Mix well.
Lower the heat and let simmer for 30 minutes.
Transfer ground beef to one large dish or individual cocottes. Place the bay leaves on the ground beef mixture, one for each portion. This will not be eaten but is crucial in providing that signature taste.
Top layer: Beat the milk and eggs together and season. Slowly pour it over the meat mixture and bake for about 40 minutes until the top layer is cooked and set.
Serve with (yellow) rice, chutney and sambals