Bobotie

Bobotie is a mild spicy dish, made from minced meat and egg custard, and traditionally served with yellow rice and a salad.

It is a complex though well-balanced dish that combines a range of flavours in a rather elegant manner: sweet and fruity (sultanas, chutney, apricot jam and a wee bit of sugar), spicy (curry and turmeric), sour (vinegar), and salty (the meat).

Bobotie has been made in the Cape pretty much since the Cape of Good Hope was founded by Jan van Riebeeck in 1652. Back then it was made from leftover minced leg of lamb.

There is a recipe for fish bobotie, but recipes that use minced meat are by far the most common. Having said that, bobotie is so versatile, you can treat your vegetarian connections to a lovely meatless version.

Serves 8.

Ingredients

Ingredients group A

  • 4 teaspoons (20 ml) ground ginger
  • 2 tablespoons (30 ml) soft brown sugar
  • 2 teaspoons (10 ml) mild curry powder
  • 1 tablespoon (15 ml) turmeric
  • 2 teaspoons (10 ml) salt
  • 1/4 teaspoon (1 ml) pepper
  • 4 tablespoons (60 ml) butter
  • 5 medium onions, chopped

Ingredients group B

  • 2 slices of bread, soaked in water
  • 1 kg lean mince meat
  • 1/2 cup (125 ml) sultanas
  • 1/4 cup (60 ml) chutney
  • 2 tablespoons (30 ml) apricot jam
  • 2 tablespoons (30 ml) vinegar
  • 2 tablespoons (30 ml) worcester sauce
  • 2 tablespoons (30 ml) tomato paste

Ingredients group C

  • 1 1/2 cup (375 ml) milk
  • 2 eggs

Method

  1. Heat groups A's spices in a heavy saucepan to release its flavour. Be careful not to scorch.
  2. Add onions and butter and fry until onions are soft.
  3. Squeeze water from bread and add ingredients of group B to the onion mix.
  4. Simmer mixture for 20 minutes, stirring regularly.
  5. Pile into a buttered casserole dish
  6. Mix group C's ingredients together, pour over dish.
  7. You may want add laurel or lemon leaves to the topping. Press in lightly. Almonds on the topping are optional.
  8. Bake at 180°C for about 45 minutes

Serve with yellow rice. Quince or stewed dried peaches will add a lovely traditional flavour.

Notes

This recipe, which is Marietjie’s favourite, was first published in a Sunday newspaper and remained popular: it was republished first in Wenresepte 3 by A. Human (1987), and again in Eenskotteltreffers by C. Erasmus (1995). Carmen Niehaus published a spicier variation in Huisgenoot Top500 Wenresepte / YOU Let's Cook Top 500 Recipes (2006).