Day one hundred and one

South Africa

Bobotie is completely different than anything I normally would cook.  A South African curied meat casserole, Bobotie has been around since at least the 17th century.  A fascinating grouping of flavours, it is very sweet (raisins, sugar), with hints of curry and the creaminess of the egg and milk.  I served it with brown rice and mango chutney, but could have easily been eaten on its own.

Bobotie just out of the oven

Bobotie with rice and mango chutney

Bobotie (South African curried meat casserole) (from what4eats.com)

Bobotie is a very old South African dish with probable origins in Indonesia or Malaysia. The name derives from the Indonesian “bobotok,” and the dish was likely adapted by Dutch traders and brought back to the region around Cape Town.

Bobotie is typically served with geelrys (yellow rice) and a side of mango chutney.

6 to 8 servings

Ingredients

  • Oil — 2-3 tablespoons
  • Onions, thinly sliced — 2
  • Ground beef — 2 pounds
  • White bread, crust removed and cut into cubes — 2-3 slices
  • Milk — 1 cup
  • Vinegar or lemon juice — 1/4 cup
  • Raisins — 1/2 cup
  • Sugar — 2 tablespoons
  • Curry powder — 1-2 tablespoons
  • Turmeric — 1 teaspoons
  • Salt and pepper — to season
  • Bay leaves — 5
  • Eggs, beaten — 2

Method

  1. Heat the oil in a large skillet over medium flame. Add the onions and sauté until translucent and just starting to brown. Add the ground beef and break it up while sautéing until cooked through and crumbly. Remove from heat, drain of any excess fat and place in a large bowl.
  2. Put the bread and milk in a bowl and soak for 5-10 minutes. Remove the bread and squeeze it dry, adding squeezed milk back into the bowl.
  3. Preheat oven to 325°F. Add the soaked bread, vinegar or lemon juice, raisins, sugar, curry powder, turmeric, salt and pepper to the bowl with the cooked meat and mix well. Taste and adjust seasonings. The meat should have a pleasantly sweet-sour flavor.
  4. Pour the meat mixture into a greased casserole dish and smooth out the top. Lay the bay leaves over the meat in a decorative pattern and press down lightly to make them stick. Bake uncovered for 30 minutes.
  5. Beat the eggs with the reserved bread-soaking milk. After the meat has baked for 30 minutes, pour the egg-milk mixture over the top of the meat and bake for another 15-20 minutes, or until the custard is set and lightly browned.
  6. Remove from the oven and serve hot with geelrys and mango chutney.
Today

Bärkräm – Swedish berry cream dessert

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One thought on “Day one hundred and one

  1. Pingback: One hundred and twenty-three | threehundredsixtysixdays

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