Sunday, 1 May 2016

Bobotie Recipe

Bobotie is a Traditional South African Cape Malay Dish made with minced beef and an egg "custard" topping. There is some folk who dispute the fact that it is a Traditional South African Dish, but whether you agree or agree to disagree it IS a Traditional South African Cape Malay Dish. Everyone has their own version of the recipe, but I can almost guarantee the ingredients are all the same and only the measurements and cooking time differ {ever so slightly}.

I never used to eat Boboti because .... raisins!!! I absolutely hate raisins and they remind me of squashed flies so I don't eat them and they taste vile. Funny that, because the other day I was eating a Hot Cross Bun which I absolutely love, whilst making Boboti and skipping the raisin part and this {massive} penny dropped. Hot Cross Buns are FULL of raisins!!! I have never thought about it whilst devouring dozens and dozens of them. So barring Hot Cross Buns I don't eat raisins.

Bobotie was a complete no-no until we went to Cape Town in 2009 and had dinner at a Restaurant that served Traditional South Africa Cuisine. I decided to have Bobotie forgetting the reason why I didn't eat it. I don't ever recall there being raisins in the dish but it was so good. I made it once or twice after that and never made it again until about two years ago and at one stage we were having it almost once a week. Everyone loves it. I don't add raisins because Chad and I both dislike raisins - see above. Sometimes my custard topping comes out perfectly, other times not so perfectly, but there is never ever even a teaspoon left over. Chad always goes scratching around the kitchen and the fridge late at night looking for leftovers and is always disappointed because there is never any Bobotie leftovers. The photo below is not the best example of what it should look like. It works better with a smaller baking dish - smaller but deeper so the topping is thicker. I can't credit the origins of the recipe as I don't know where I found it and I have changed it over the years to suit us.

Bobotie Recipe

This recipe serves four to five (but remember we are a family of adults with HEALTHY appetites. Adjust accordingly.

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Bobotie Is a Traditional South African Cape Malay Dish made with Mince Meat (Ground Beef) with an Egg Custard Topping, traditionally served with Yellow Rice
  • 1 Kg Lean Beef Mince
  • 30 ml Cooking Oil
  • 1 Large Onion
  • 20 ml Curry Powder (Medium)
  • 30 ml Sugar
  • 3 ml Black Pepper
  • 30 ml White Vinegar
  • 125 ml Seedless Raisins (Optional)
  • 35 ml Chutney (Mrs Balls Hot Chutney)
  • 2 Bay Leaves
  • 2 Slices Thick White Bread
  • 300 ml Milk
  • 5 ml Tumeric
  • 5 ml Cumin
  • 3 Medium Eggs
Preheat Oven To 180°c Peel and Dice Onion. Heat Oil in a Pan and add Onions. Cook over a medium heat until transparent. Approximately 2 minutes. Add the Curry Powder and cumin. Fry for 1 minute and then add the Mince Meat.Cook until lightly browned and crumbly. Soak the Bread in the Milk. Gently squeeze the Milk out the Bread and mash the Bread with a fork in a separate bowl. Set the Milk aside. Add the Bread to the Mince and Stir. Add the Sugar; Raisins (optional) Tumeric; Vinegar; Pepper and Chutney to the Mince. Stir Well and Simmer for 5 Minutes. Put the Mince Mixture into a Greased Baking Dish and put the 2 Bay Leaves on top of the Mixture. Bake For 20 Minutes in the Oven to dry out the Mince. Whilst the Mince is in the Oven. Beat the Eggs with the remaining Milk.When the Mince Mixture is ready, remove from the Oven and pour the egg over the Mince. Removing the Bay Leaves first. Return to the oven and bake for a further 20 minutes or until the topping is set and Golden Brown. Serve with Yellow Long Grain Rice and Extra Chutney
Prep time: Cook time: Total time: Yield: 4 to 5 servings

Have you ever made Bobotie - do you manage to perfect the custard topping every time?? What is your favourite traditional recipe??


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