Recipe: Bobotie

A Traditional South African dish, slightly modified to reduce the red meat and to spice it up a little. It is rumored that the Cape Dutch people used to make bobotie because the curry spices were the only thing to cover the taste of their meat going rancid and the eggs on top would help ‘extend’ the dish by adding more nutrition for a small cost.


Bobotie Ingredients:

650 grams Extra Lean Ground Beef
450 grams Ground Turkey (or chicken)
1/3 cup Raisins
1 Medium Finely Chopped Onion
1 Medium Finely Chopped Carrot
2 tsp Finely Chopped Garlic
3 Tbsp Apricot Jam
2 Tbsp Mrs. Bols Chutney
3 Tbsp Madras Curry Powder
1 tsp Pepper
1 tsp Hot Chili Powder
1/2 tsp Tumeric
1/4 tsp Cinnamon
1/4 tsp Salt
3 Eggs
300 ml Milk
4 Bay Leaves (for garnish atop the egg mixture)

Preparation:

  1. Saute onions and carrots in a large pot over medium heat with a small amount of butter or cooking oil until tender and fragrant- approximately 7-10 minutes.
  2. Add ground meats and garlic to pot, mixing well over medium heat until fully cooked. Pour off excess water or fat once cooked.
  3. Once the meat mixture is fully cooked add all spices, jam, chutney and raisins to pot. Simmer on low-medium heat for 10 minutes.
  4. Pack seasoned meat mixture into a glass baking dish. Ensure the dish has at least 1.5 centimeters of space from the top of the meat to the top of the dish (room for the egg mixture)
  5. Beat 3 eggs and 300ml of milk together. Pour egg mixture over the meat mixture. Top with 3-4 bay leaves. (They’ll lightly float on the eggs)
  6. Bake at 340°F or 170°C for 60 minutes. Then turn your oven up to 375°F on convection for 10 minutes until the egg topping is golden and set. (If you don’t have convection turn the temperature up to 375°F and wait for the egg topping to set and become golden.)
  7. Let the dish cool and sit for 5 minutes before cutting and serving.


How to serve:
Cut cooked bobotie into squares and serve with mashed sweet potatoes, peas, and roasted beets. I find serving the meal like this adds more color to your plate, increases fiber and decreases carbohydrates of the meal (as compared to the traditional serving of yellow rice with the bobotie)

Tips:
Soak raisins in water for 10 minutes to soften if they are firm.

Try your leftovers with poached eggs for breakfast!


Optional Additions:

  • Add 1/2 teaspoon of panchpuran (ground) to seasoned meat.
  • Add 1/4 jeera to seasoned meat.

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