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.
Every South African cook has his or her own favorite version of this dish, some very simple, others quite elaborate.
Bobotie is typically served with geelrys (yellow rice) and a side of mango chutney.
Bobotie served with Basmati rice, applesauce and chutney.
This combination of beef and fruit is a surprise for your palate.
The Bobotie has a delicious light strange taste.
It is quite sweet in taste, so the sugar can possibly be left out.
Despite the long cooking time, it is well worth the making.
In fact you are a good half hour actually working, the rest is cooking time in the oven.
Instead of minced beef, you can also use minced lamb to make these bobotie.
Preparation time : about 2.5 hours.
500 grams minced beef,
1 onion (finely chopped),
1 clove garlic (finely chopped),
1 banana (sliced),
1 apple (royal gala or Elstar) (cut into small pieces),
2 tablespoons olive oil,
1 slice white bread without crust,
80 milliliters whole milk,
1 teaspoon salt,
a pinch 4-season pepper,
0.5 teaspoon turmeric,
1 tablespoon curry masala (to taste),
1 teaspoon sugar,
0.5 tablespoon lemon juice,
1 teaspoon candied lemon zest,
1 tablespoon slivered almonds,
4 bay leaves,
2 tablespoons white seedless raisins (can be left out).
Fry the chopped onion with the garlic in 1 tablespoon olive oil light brown.
Put in a large bowl, minced beef, white bread and 40 milliliters of whole milk.
Then add the fried onions, garlic, 1 egg, salt, 4-season pepper, curcuma (turmeric), curry masala, sugar, candied lemon zest, lemon juice, slivered almonds, white raisins and apple, and mix everything well.
Then mix the sliced banana carefully through.
Grease an ovenproof baking dish with 1 tablespoon olive oil and spoon the meat mixture into the baking dish.
Put the bay leaves in the length, half in the meat mixture.
Whisk 1 egg with 40 ml of whole milk, and pour over the meat mixture.
Place the dish in a preheated oven at 150 degrees Celsius, and cook the bobotie untill tender in 1.5 to 2 hours.
The Bobotie is just out the oven after 2 hours baking at 150 degrees Celsius.
Remove bay leaves before serving.
Serve the bobotie with rice, applesauce and chutney.
Enjoy hereby, of a Paarl Claret (South African wine).
Prepared by the Happy Chief Cook, Posted on April 13, 2011.