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Recipe: Bobotie

Bobotie is as typical South African as Moussaka is Greek and Lasagna is Italian. Its origins are unclear, although the word is derived from the Indonesian word “bobotok”. Bobotie was introduced to South African cuisine by the Cape Malays, but each generation has adapted the dish. This recipe is a favourite of the Neil Ellis family.

Ingredients

Overall

2 Tbsp Olive oil

3 Onions , Chopped

2 Garlic Cloves, Crushed

1 Tbsp Grated Ginger

1 Tbsp Curry Powder

1 tsp Turmeric

1 tsp Ground Coriander

½ tsp Ground Cumin

1 tsp Cinnamon

1 tsp Smoked Paprika (optional for an extra kick)

1 tsp Sweet Paprika (optional)

1 Kg Lean Ground Beef

Salt + Pepper to taste

2 Tbsp Lemon Juice

2 Tbsp Smooth Apricot Jam (for more savoury version, replace with Harissa or Peri-Peri Sauce)

4 Tbsp Chutney

2 Tbsp Soft Brown Sugar

2 Tbsp Worcester Sauce

2 Tbsp Tomato Paste

2 Slices of white bread, soaked in water and mashed

1 Cup Grated Apple

6 Bay Leaves

Topping

2 Cups Whole milk

4 Eggs, Whisked

Salt + Pepper to taste

Instructions

Preheat the oven to 360 F. Grease an ovenproof dish with butter or nonstick
spray.
Heat a large heavy based pot and add the oil. Sauté the onions, garlic, and ginger over medium heat until the onions are soft and translucent. Add the spices and sauté for an additional minute. Add the ground beef a little at a time and fry until just begins to brown. Season generously with salt and pepper and add the remaining ingredients. Mix well. Heat until the mixture begins to bubble, reduce the heat and simmer for 30 minutes.
Spoon the mixture into the prepared dish. Insert the bay leaves into the mixture. Topping: Whisk together the milk and eggs and season. Pour over the mixture and bake from about 40 minutes or until the topping has set. Leave to stand for 5 minutes.
Serve with yellow rice, or thick slices of fresh country bread.