Recipe: Bobotie

Way back when, I talked about why food would be an important part of my blog.  Well, that turned out to be true, huh?  Just take a stroll through here.

So given all that, I couldn't leave South Africa without giving you the recipe for one of its most iconic dishes:  BOBOTIE!

Bobotie is one of those staple South African dishes.  Its origins go back a long way, at least to the 17th century, starting with the Cape Malay culture.  In the intervening centuries it has been modified and adapted by all the peoples of South Africa.  Today, it is eaten by a wide variety of folks and is one of those quintessential "national dishes."

To non-South Africans however, it can sound weird.  Meat and apricots and what?  A firm custard on top?  Huh?  But trust, kids, trust.

South Africans have a particular love of mixing sweet & savory.  And that's what this dish is all about:  aromatic, spicy, a teeny bit tart, sweet, with textures ranging from crunchy to meltingly soft.

Even if it sounds weird, give it a try.  It really is delicious!  It is typically served with chutney, sliced bananas, shredded plain coconut, and yellow rice with raisins (though I admit I'm not a huge fan of coconut so I skipped that and only had a few banana slices.)

(Many thanks to Gill for her recipe!)

Gill's Bobotie

Ingredients

• 2 tablespoons vegetable oil
• 2 medium onions, chopped
• 1 kg mince (2.2 lbs ground beef)
• 3 tablespoons vinegar or lemon juice
• 1 cup milk, divided in half
• 2 slices bread
• 1/2 cup raisins
• 1 teaspoon apricot jam
• 1 tablespoon hot chutney
• 1 tablespoon curry powder (or to taste)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 large eggs
• 1 pinch salt
• Dried bay leaves (about 4-5)
  
  Optional:

• 1/2 cup finely chopped apricots
• 1/4 cup slivered almonds
  
  

Directions:

Preheat oven to 320 degrees F (160 degrees C). Lightly grease a 9x13-inch baking dish.

Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Add the mince into the skillet and cook until brown.

Soak the bread in 1/2 cup of milk. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, vinegar (or lemon juice), salt, and black pepper (add the apricots and almonds here, if using.) Taste & adjust seasonings.

Pour the mixture into the prepared baking dish.  Whisk together the reserved 1/2 cup milk, eggs, and a pinch of salt. Pour over top of the dish:

 

Lay the bay leaves onto the top of the milk mixture:

Bake the bobotie until the top is golden brown, 30-40 minutes:

Serve with chutney, sliced bananas, shredded plain coconut, and yellow rice with raisins:

Enjoy your little (or big) slice of South Africa!