This Cape Malay recipe showcases the fusion of European, African and Asian flavours to create an incredibly flavourful dish.
Think of it as South Africa’s answer to cottage pie – except this is a version packed with flavour and spice.
I have very fond memories of eating this whenever I visit the Prinsloo family farm – and it’s exactly the type of dish that celebrates people around a table.
You adjust it as you like, adding some tomato and onion pickle if you like some zing or chutney if you want more sweet. Spread on the table with yellow rice, it becomes the rainbow meal for a Rainbow Nation.
BOBOTIE
INGREDIENTS
SERVES: 4-6
2 slices white bread, crusts removed
11/2 cups (375m1) full cream milk
50g unsalted butter
2 brown onions, finely chopped
8 curry leaves (about
1 handful)
2 bay leaves, plus extra on the stem to decorate
3 garlic cloves, finely chopped or grated
1 tbsp very finely chopped ginger
2 tbsp mild curry powder (like Madras)
1/4 cup tomato paste
2 tbsp Mrs Balls fruit chutney, plus extra to serve
2 tbsp apple cider vinegar 1kg beef mince (not lean) 1/3 cup sultanas or raisins
1/3 cup slivered almonds, toasted and chopped
2 eggs
1/4 tsp ground turmeric
Yellow rice
Topped with fried curry leaves to serve
QUICK PICKLE SALAD
200g cherry tomatoes, halved 1 red onion, thinly sliced
1 Lebanese cucumber, chopped
1/4 cup apple cider vinegar
METHOD
I use a deep ovenproof fry pan for this recipe as a one pot wonder, however the mince filling can be cooked first in a regular pan and then transferred to a 2-2.5L baking dish to bake the custard on top.
Preheat the oven to 180°C.
Soak the bread in 1/2 cup (125m1) of the milk and set aside. Melt the butter in a large, deep ovenproof fry pan over medium heat. Add the onion, curry leaves and 2 bay leaves and cook, stirring, for 3-4 minutes or until soft. Season with salt and freshly cracked black pepper.
Add the garlic, ginger, curry powder and stir for 1 minute or until fragrant. Add the tomato paste, chutney and vinegar and cook for 2-3 minutes to caramelise the mixture slightly.
Add the mince and cook, breaking up any lumps with a wooden spoon, for 10 minutes or until browned. Stir in the soaked bread and milk, breaking it up to combine, then add the sultanas and almonds.
Add 250m1(1 cup) of water and check the seasoning. Reduce the heat to medium-low and cook for 10 minutes or until thickened and reduced.
For the topping, beat the eggs, turmeric and remaining 1 cup (250m1) milk in a bowl or jug and season with salt. Remove the beef mixture from the heat, then press down on the mixture to create a flat compact surface – there shouldn’t be a lot of excess liquid here (if using a baking dish, this is where you transfer the mixture).
Carefully pour over the egg mixture and scatter with the bay leaves. Bake for 40 minutes or until the topping is golden.
Meanwhile, for the pickle, combine all the ingredients in a bowl and set aside.
Remove the bobotie from the oven and serve immediately, with the pickle, extra chutney and yellow rice.
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