How to make Bobotie - A South African Classic
The origins of this famous Cape Malay dish is rooted in South Africa's rich history and translates the countries diverse fusion of cultures with its colourful and fragrant result.
According to EduAfrica, "There is more than one theory with regard to where the word ‘bobotie’ comes from. Some argue that the name comes from the Malayan word ‘Boemboe’, which translates to ‘curry spices’. Yet others are of the opinion that it refers to the Indonesian ‘bobotok’ dish, which consists of meat with a custard topping".
Other food researchers have explained that the Bobotie recipe arrived on the South Africa shores in the 17th century with Dutch traders who were travelling back and forth from Indonesia. It was later adopted by the Cape Malay community to fit the available ingredients creating a fusion of favor which is this national dish.
When it comes to Bobotie, it is all about fragrance and flavour, your go-to spices; are cumin, coriander, cloves, bay leaves and curry powder.
Ingredients
- 2 slices white bread
- ½ cup of milk
- 2 onions, chopped
- 25g butter
- 2 garlic cloves, crushed
- 1kg packet lean minced beef
- 1 1/2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- (Not all spices above is needed. A curry paste can also be used. As long as there is a nice curry taste to the dish).
- 1 tsp dried mixed herbs
- ½ cup of peach or mango chutney
- ½ cup of apricot jam
- 3 tbsp sultana (raisins)
- 6 bay leaves
- (Not everything above is needed. As long as the mince has a nice flavour).
For the topping
- 300ml full-cream milk
- 2 large eggs
Method
Heat oven to 180C/fan 160C/gas 4. Pour milk over the bread and set aside to soak.
Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry spices, herbs, spices, chutney, jam, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.
Cover and simmer for 10 mins. Squeeze the milk from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this ahead.
For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.
Serve with Yellow rice (Rice cooked with some curry powder).
Vegetarian Bobotie Ingredients
- 15g butter
- 1 onion - finely chopped
- 15 ml curry powder- medium
- 2 red chillies- chopped
- 3 cloves garlic, crushed
- 500g butternut- cubed
- 2 carrots-grated
- 45ml chutney
- 10ml sugar
- Handful chopped coriander
- 2x 410g lentils — tinned, drained
- salt and freshly ground black pepper
For the topping:
- 300ml full-cream milk
- 2 large eggs
Method
Preheat the oven to 180°C and grease a large baking dish with spray and cook.
In a large pot, heat the butter and oil and fry the onion, curry powder, chilli and garlic until soft and fragrant.
Add the butternut, carrots and sauté for 10 minutes until the vegetables are soft and all the liquid has evaporated.
Add the remaining ingredients and mix until well combined. Simmer for about 5 minutes until the mixture is dried out. Season to taste.
Place the lentil mixture into the prepared baking dish and flatten with the back of a spoon. Beat all the egg topping ingredients together and pour over the mixture. Squish in a few bay leaves and bake for about 40 minutes.
Serve with Yellow rice (Rice cooked with some curry powder)
The proof is in the pudding, pictures from the session:
Pictures from :
Frankfurt University of Applied Sciences and Leipzig Graduate School of
Management
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