Everyone has their own version of this well-known South African recipe – an aromatic mince mixture baked with an egg custard on top. It may sound strange if you have not had it before, but with its typical Cape Malay seasonings, we promise that it will impress every time.
Did you know that bobotie originated as a recipe to use the leftover Sunday lunch roasted leg of lamb? Unthinkable in this day and age, but that was indeed what was done, as lamb was a much more affordable and an ‘everyday’ ingredient, than the luxury cut of meat it became. The leftover meat was chopped or minced and then seasoned and baked with the egg mixture. This egg topping can be made with a range of dairy options, from milk to cream, sour cream or even buttermilk. Bobotie is typically served with rice, and the other accompaniments can vary quite a bit. Some enjoy it with sambals, or stewed dried fruit, while others prefer some chutney with it.
Heleen Meyer developed this recipe many years ago for AMC Classic’s recipe book, The AMC Book, but it remains one of her favourite family recipes.
Bobotie
Recipe by Heleen Meyer
Serves 6
15-30 ml (1-2 tbsp) olive oil
1 kg beef mince
2 thick slices wholewheat bread
250 ml (1 cup) boiling water or strong Rooibos tea
2 onions, finely chopped
2 cloves of garlic, crushed
20 ml (4 tsp) curry powder
15 ml (1 tbsp) each dried mixed herbs, ground cumin and coriander
5 ml (1 tsp) each turmeric and ground ginger
20 ml (4 tsp) smooth apricot jam
125 ml (½ cup) raisins or sultanas (optional)
40 ml red wine vinegar or lemon juice
salt and pepper to taste
Topping
2 extra large eggs
250 ml (1 cup) buttermilk, sour cream or milk
8-10 bay or lemon leaves
50-75 ml slivered almonds or 45-60 ml (3-4 tbsp) sesame seeds
1. Heat half of the oil over a medium temperature in a large saucepan and brown half of the meat. Break up the meat with a wooden spoon or fork. Spoon out, set aside and repeat with the rest of the meat.
2. Meanwhile soak the bread in the water or tea in a mixing bowl.
3. Sauté the onions with the remaining oil in the same saucepan until soft and add the garlic, curry powder, herbs and spices and sauté for another 1-2 minutes. Add the bread and meat to the onions and mix well.
4. Reduce the heat and simmer with the lid for 20 minutes. Stir in the jam, raisins or sultanas, if using, and vinegar or lemon juice and season the meat to taste.
5. Meanwhile preheat the oven to 180 °C and lightly grease an oven dish with butter. Spoon meat into an oven dish and spread evenly on top.
6. Topping: Beat the eggs and buttermilk, sour cream or milk and season to taste. Pour over the meat and put the bay or lemon leaves into the bobotie. Sprinkle with almonds and bake 40-45 minutes or until golden brown.
7. Basmati or yellow rice with raisins is delicious with bobotie. Chutney, slices of banana, stewed peaches or a fruity or tomato-cucumber sambal compliments the spicy flavours really well.
Visit Heleen’s website (www.heleenmeyer.co.za) for more recipes like this.
Image by Adel Ferreira