Tonight on the menu: Bobotie; a traditional South African dish said to be one of the dishes of the nation. Bobotie consists of spiced minced meat baked with an egg-based topping. The recipe probably originates from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian Bobotok. It is also made with curry powder leaving it with a slight “tang”.
It is a lovely dish and easy to make. But don’t take my word for it; just follow this recipe and try it for yourself:
The bobotie filling
1 lb beef, minced
2 slices stale white bread
1 onion, thinly sliced
2 tbsp cooking oil
2 tbsp hot water
2 tbsp sugar
2 tbsp lemon juice
2 tsp curry powder
½ tsp ground cloves
1 tsp garlic, crushed
1 tsp turmeric ½ tsp salt
The bobotie topping
1 egg, lightly beaten
½ cup milk
bay leaves or lemon leaves for garnishing
To make the bobotie filling
Pre-heat the oven to 160°C.
Remove the crusts from the bread and the soak it in water for 10 minutes, squeeze out the excess and then crumble.
In a large frying pan, heat the oil and braise the onion until golden. Add the ground cloves, garlic, salt, curry powder and turmeric and simmer for 5 minutes.
Break the two eggs into a large bowl and beat lightly. Mix in the mince.
Add the onion mixture from the frying pan, as well as the hot water, lemon juice, crumbled bread and sugar to the mince, mixing well.
Spoon the mixture into a well-greased, oven-proof dish and bake for 40 minutes, or until golden brown and then remove from the oven.
To make the bobotie topping
Combine the other egg with the milk and beat well.
Pour the mixture over the bobotie and arrange the bay/lemon leaves as garnish.
Return to the oven and bake at 180°C for 5-10 minutes, or until the topping has set.
Serve and enjoy! 🙂