This dish {take a deep breath}…is going to change your life.
I teased it almost two weeks ago. Remember this shot of my little garlic-peeling helper..?
Finally, I’m on the ball, folks…she’s here: one of my absolute favorite South African dishes.
It’s called Bobotie. Pronounced {something to the effect} of ‘buh-boo-uh-tee’. And it’s decadent.
With it’s rich East Indian and Indonesian influences, the incredible flavor and variety of textures will thrill your senses and immediately reserve it’s spot in your “favorite meals” folder.
{If it doesn’t, well, I suppose we can still be friends. Maybe.}
Bobotie: A Traditional South African Dish
Ingredients:
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2 tablespoons of butter {or olive oil}
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1 pound of ground beef {I used venison}
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1 large onion, chopped
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2 cloves of garlic, crushed
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1 tablespoon of curry powder
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2 tablespoons of apricot jam
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1 tablespoon of mixed herbs {oregano, basil, tarragon, marjoram, etc.}
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salt & pepper to taste
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3 teaspoons of fruit chutney
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half a cup of sultanas {golden raisins}
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1/4 cup of chopped almonds
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juice of a lemon
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3-4 dried bay leaves {or lemon leaves, washed and rolled}
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1 thick slice of bread
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1 1/4 cups of milk
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Topping:
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3 eggs
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About 1 cup of milk {whatever is left after bread is soaked & squeezed}
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salt & pepper to taste
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Directions:
- Preheat your oven to 350*.
- Lightly brown your meat with the onions and garlic, in the butter. Add the curry powder and let cook for 2-3 minutes.
- Soak the bread in the milk, squeeze out most of the liquid {saving it for the topping}, tear apart and combine well with the rest of the ingredients.
- Spread the mixture in a greased 9×13 dish, insert the leaves into the mixture {spread out evenly}, and then pour the well-beaten topping over the top.
- Bake uncovered for about 90 minutes or until the custard topping is golden brown.
- Serve over rice, with chutney, shredded coconut and sliced bananas on the side.
- Start saving and book your trip to South Africa.
You’re welcome.
Yes, it’s amazing. And no, thank you, I’m already married.
But enjoy your Bobotie.
