Bobotie is spicy, fresh and aromatic. A delicious recipe for autumn when the weather gets colder.
Bobotie is a recipe that originated in South Africa. But did you know that it’s probably a derivative of a curry dish recipe that was made in Indonesia and what ended up in South Africa via the VOC (Dutch East India Company). This Is all of course a long time ago so their is no way to tell if this story is right. From South Africa this recipe spreaded throughout Africa but also to South America.
In any case it is recognized by the United Nations in 1951 as a traditional South African dish and included in their international recipe book.
For me Bobotie is a delicious stew in the fall. For The spices are warming, the apples tasty sweet and combine well with the savory meat and eggs. And not only the taste is delicious, even the smell is great. When you make Bobotie, your whole house will get a wonderful scent.
I’m not originally South African, nor my family so my recipe is a blend of several recipes that I found on the web and I adapted them to my own taste.
- bobotie should be sweet and slightly fresh, in this recipe I use raisins and apple. You can substitute them with for example (baked) banana, dried apricots or dates;
- You love a crunch also add some almonds or walnuts.
- Serving tip: Bobotie is delicious with rice and a salad as a side dish
In the morning
In the morning you can prepare the meat with the spices and simmer until done. Spoon it into the oven dish and store it until use in the refrigeratore. You only have to pour the egg mixture on top and the Bobotie is ready for the oven.
Bobotie should be eaten immediately.
It’s a good taste!
Recipe South African
- 1 red onion
- vegetable oil
- 1 teaspoon paprika ground
- 1 teaspoon ginger ground
- pinch cayenne pepper ground
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar
- 200 grams peeled tomatoes
- 2 sour apples eg granny smiths
- 30 grams tomato puree
- 1 tablespoon vinegar
- 2 apricots dried
- 75 grams raisins
- 1 pound minced beef
- 30 grams bread crumbs
- 125 mL milk
- 2 eggs size L
- 3 bay leaves
- Put the raisins and apricots 10 minutes in hot water.
- Drain, let them cool and cut the apricots into thin strips.
- Preheat the oven to 180 degrees Celsius.
- Chop the onion and fry it on low heat (about 3 minutein some oil.
- Meanwhile, peel the apple and cut into small cubes.
- Add the paprika, ginger powder, pinch of cayenne pepper, Worcestershire sauce, brown sugar, tomato paste, diced apple, apricot slices and plum tomatoes to this.
- Bring to a boil and simmer 3 to 5 minutes.
- Put the meat in the mixture and bake it until brown.
- Put the bread crumbs and 2 tablespoons milk into the mixture, mix and simmer 30 minutes.
- Taste and season with salt and pepper.
- Spoon into an ovenproof dish.
- Grab the eggs, whisk them with the milk and pour it over the meat mixture so everything is well coated.
- Place the bay leaves on top and put the dish in the oven.
- Bake for 20 minutes until the egg is solidified.
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- oven dish
This post is also available in: Dutch