This classic dish from South Africa, Bobotie (pronounced ba-bo-tea), is made with ground beef seasoned to perfection, and a creamy, decadent topping. It is rich, savory, spicy, aromatic, and zingy. A comforting meal, full of the flavors of Africa!
Author: Rebecca Bourhill
Serves: 4 to 6
3 slices of bread
1 cup + ½ cup milk, divided
2 tablespoons olive oil
2 large onions, roughly chopped
4 teaspoons medium curry powder
1 teaspoon dried herbs (whatever you’ve got around – oregano, basil, marjoram, etc.)
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 garlic cloves, finely chopped
1½ pound ground beef
½ cup fruit chutney
1 tablespoon apricot jam
Zest and juice of one medium lemon, divided
4 teaspoons tomato paste
Salt and pepper
2 large eggs
4 bay leaves
Preheat your oven to 350°F.
Soak the bread in 1 cup of the milk.
Heat the olive oil in a wide skillet set over medium heat. Once the oil is hot, add the onions, and cook until soft.
Add the curry powder, mixed herbs, cumin, turmeric and garlic, and stirring constantly, allow to cook for a minute or two until the garlic is soft.
Add the ground beef, and cook, stirring frequently to break up any big chunks, until browned.
Once the beef is browned, remove the skillet from the heat, and stir in the chutney, apricot jam, all the lemon zest, half the lemon juice, tomato paste, and salt and pepper to taste. Mix well, give it a taste, and add more lemon juice, salt, and pepper as desired. It should be delightfully zingy!
Squeeze the milk from the bread, reserving the milk for later, and smooshing and tearing the bread into small pieces. Mix the bread into the beef mixture, and spread evenly into an oven proof dish.
Strain the milk that has come from the bread, and add the remaining ½ cup of milk. Beat in the eggs, and season with ¼ teaspoon salt and pepper to taste. Pour this over the meat, and decoratively scatter the bay leaves on top.
Bake, uncovered, at 350°F for 45 minutes, or until golden brown.
Recipe from tasteoftheplace.com/bobotie/
South African Yellow Rice
2-3 tablespoons cooking oil/butter
2 cups white rice
1- 2 Tablespoons brown sugar
1 1/2 teaspoon turmeric powder
½ teaspoon powder ginger
¼ teaspoon curry powder optional
4 cups chicken stock or water
1 1/2 teaspoon salt or more adjust to taste
½ cup raisins
Heat a saucepan with oil/ butter.
Add, ginger, turmeric, curry, and brown sauté for about a minute.
Stir in rice to the pan, about 2 minutes.
Add 4 cups of stock/water and raisins, bring to a boil.
Reduce heat, and simmer. As the rice cooks you may add more stock if needed.
Simmer until rice is completely cooked- about 18- 20 minutes depending on how much liquid you added
Fluff and serve