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This classic dish from South Africa, Bobotie (pronounced ba-bo-tea), is made with ground beef seasoned to perfection, and a creamy, decadent topping. It is rich, savory, spicy, aromatic, and zingy. A comforting meal, full of the flavors of Africa!
Bobotie (pronounced ba-bo-tea) is a classic dish from South Africa, made with ground beef seasoned to perfection, and a creamy, decadent topping. It is rich, savory, spicy, aromatic, and zingy. My friend Rebecca Bourhill of RebeccaBourhill.wordpress.com shared this delicious recipe (it’s actually her grandmother’s recipe – how cool is that!?) with me as part of her South African contribution to the upcoming cookbook.
If you want to read more of the story behind this tasty recipe, head over to the yummy article Rebecca shared, where she dishes up the inside scoop on South African cuisine HERE.
PS – look for this recipe, along with a delicious selection of other South African recipes in the upcoming cookbook. This book has been a LONG time coming, but fingers are crossed for later this year!
- 3 slices of bread
- 1 cup + ½ cup milk
- A generous lug of olive oil
- 2 large onions, roughly chopped
- 4 teaspoons medium curry powder
- 1 teaspoon dried herbs (whatever you’ve got around – oregano, basil, marjoram, etc.)
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 2 garlic cloves, finely chopped
- 1½ pound ground beef
- ½ cup fruit chutney
- 1 tablespoon apricot jam
- Zest and juice of one medium lemon
- 4 teaspoons tomato paste
- Salt and pepper to taste
- 2 large eggs
- 4 bay leaves
- Preheat your oven to 350 degrees Fahrenheit.
- Soak the bread in 1 cup of milk.
- In a wide skillet over medium, heat a lug of olive oil, add the onions, and fry until soft.
- Add the curry powder, mixed herbs, cumin, turmeric and garlic, and stirring constantly, allow to cook for a minute or two until the garlic is soft.
- Add the ground beef, and cook until browned.
- Once the beef is browned add the chutney, apricot jam, lemon zest, half the lemon juice, tomato paste, and salt and pepper to taste. Mix well, give it a taste, and add more lemon juice, salt, and pepper as desired. It should be delightfully zingy!
- Squeeze the milk from the bread, smooshing and tearing the bread into small pieces. Reserve the milk. Mix the bread into the beef mixture, and spread evenly into an oven proof dish.
- Strain the milk that has come from the bread, and add the other ½ cup of milk. Beat in the eggs, and season with salt and pepper. Pour this over the meat, and place the bay leaves on top.
- Bake, uncovered, at 350 degrees Fahrenheit for 45 minutes, or until golden brown.
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Free cookbook chapter!
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It’s just one of the tasty dishes from my upcoming Taste Of The Place cookbook.
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