Bobotie recipes to warm your family’s hearts

By June 16, 2019Recipes

This traditional South African dish is a hearty mixture of curried meat and fruit with a creamy golden-brown topping. Keep your loved ones snug with these delicious, sweet and savoury recipes.

Traditional bobotie

Ingredients

  • 2 slices white bread.
  • 2 onions, chopped.
  • 25g butter.
  • 2 garlic cloves, crushed.
  • 1kg lean minced beef.
  • 2 tbsps curry paste.
  • 1 tsp dried mixed herbs.
  • 3 cloves.
  • 5 allspice berries.
  • 2 tbsps peach or mango chutney.
  • 3 tbsps sultana.
  • 6 bay leaves.
  • Salt and pepper to taste.

Topping

  • 300ml full-cream milk.
  • 2 large eggs.

Method

  • Heat the oven to 180°C; pour cold water over the bread and set aside to soak.
  • Fry the onions in the butter, while stirring regularly for 10 mins until they’re soft and starting to colour.
  • Add the garlic and beef and stir well.
  • Crush the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.
  • Cover and simmer for 10 minutes. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish and press the mixture down well and smooth the top. You can also make this and chill one day ahead.
  • For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

Vegetarian bobotie

  • 1 tbsp butter.
  • 1 tbsp vegetable oil.
  • 1 large onion, finely chopped.
  • 1 tbsp medium curry powder.
  • 1 tsp chilli paste.
  • 3 cloves garlic, crushed.
  • 1 tbsp grated ginger.
  • 1 small butternut, peeled and coarsely grated.
  • 2 large carrots, peeled and coarsely grated.
  • 4 baby marrows, washed and coarsely grated.
  • 2 ripe tomatoes, skins and seeds removed and finely chopped.
  • 3 tbsps chutney of your choice.
  • 2 tsps sugar.
  • ½ cup chopped fresh coriander.
  • 2 x 410g cans lentils, rinsed and drained.
  • Salt and pepper to taste.
Read  Ostrich cubes with cashew crunch

Topping

  • 2 cups buttermilk.
  • 4 large eggs.
  • ¼ tsp turmeric.
  • Salt and pepper to taste.
  • Bay leaves, for garnishing.

Method

  • In a large pot, heat the butter and oil and fry the onion, curry powder, chilli paste, garlic and ginger until fragrant and soft. Add the butternut, carrots and baby marrows and sauté for 10–15 minutes until the vegetables are soft and all the liquid has evaporated.
  • Add the tomatoes and fry for 5 minutes. Add the remaining ingredients and mix until well combined.
  • Let the mixture simmer for about 5 minutes until it’s dried out. It should not be runny at all and the flavours must develop well. Season to taste.
  • Preheat the oven to 180°C. Grease 1 large or 2 medium baking dishes.
    Place the lentil mixture into the prepared baking dishes and flatten with the back of a spoon. Beat all the egg topping ingredients together and pour over the mixture. Top with a few bay leaves and bake for about 45 minutes.
  • You can serve with wild rice, tomato and chutney.

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