South Africa - Bobotie
This was a dish I never thought I would try. It’s very unique and has some amazing flavors. But the custard on top took the cake for the best part of the dish. It really mixed very well with the ground beef underneath it! The egg custard really elevated this dish.
I didn’t make the chutney from scratch, but it pairs well with all the combined flavors too! But honestly, you don’t really need extra on the side if you’re not feeling it.
Serve with some rice or couscous if you’re needing some starches!
1 fairly thick slice crustless bread (white or brown)
1 1/2 cups milk
1 1/2 tbsp oil
2 tsp butter
2 onions (sliced or chopped)
2 cloves garlic (crushed)
1 1/2 tbsp curry powder
Salt to taste
1 1/2 tbsp chutney
1 tbsp smooth apricot jam
1 tbsp Worcester sauce
1 tsp turmeric
1 1/2 tbsp brown vinegar
2 lbs ground beef
1 1/2 cups sultanas
Salt (to taste)
Bay leaves, fresh is best
Note: The original recipe says not to use raisins in place of sultanas. I personally thought it was fine, but if you’re still hesitant and want to be authentic, feel free to use golden raisins.
Soak the bread in milk.
Heat oil and butter in a large pan and fry the onions and garlic over medium-high heat. When the onions are soft, about 5 minutes, add the curry powder, salt, chutney, jam, Worcester sauce, turmeric, and vinegar. Mix well.
Drain and mash the bread and reserve the milk. Add the bread to the pan and mix. Add the ground beef and sultanas. Mix well.
Set to low heat and cook. Stir occasionally until the beef is cooked. Then, remove from the stove.
Add 1 beaten egg to the meat mixture, mix well, then spoon into a greased 28×16 cm baking dish and level the top. I personally just used the pan I was cooking in. It’s a deep pan with sides that go straight up. You can also use a cast iron pan or dutch oven, to be honest.
Beat the remaining eggs with reserved milk – you should have about 300 ml. Season with salt and turmeric.
Pour over the meat mixture and put a few of the bay leaves on top. You can make a pattern or just scatter them about. Make sure to also have an oven proof pan of some sort with some water to add humidity in the oven while this dish bakes. You don’t want the custard to dry out. Bake, uncovered for 1 hour, or until set at 350F.
Serve with rice or couscous, coconut, chutney, slivered almonds, or bananas. Whatever combination of these you’d like! All optional, of course.
Recipe adapted from BBC Good Food.