BOBOTIE, FROM THE CAPE
There are as many variations for bobotie as there are cooks. The only secret is to find you own favourite amount and mix of spices! Other than widely believed, bobotie did not come with the slaves from Indonesia, but was actually brought from Holland by founding father Jan van Riebeeck in 1652. Why then the spices, so typical of Indonesian and Sri Lankan cooking? Because through the Dutch East India Company which sailed round the Cape of Good Hope, the Netherlands had a lively spice trade with the East in those days. But we can assume that the original dish was probably much simpler and that the slaves who brought with them their distinctive and popular way of cooking must have improved on the Dutch recipe ... The final result should be soft but firm, spicy and with just a hint of curry: this is not a curry dish. I feel cardamom is a necessary ingredient. Some people add almonds, sometimes I stick crushed lemon leaves in the dish before it goes into the oven. You could also stick in whole almonds. Bay leaves are used in the same way, but bay leaves just don't do it for me! EDITED after reviews: Thank you Happy Bunny and French Tart: I always add raisins or sultanas, and often stud the top with almonds. Don't know why I left it out here!! I've added it to the recipe, but it can also be left out. POSTSCRIPT: I had inadvertently posted two recipes for bobotie over the years; I was unaware of it!! I have chosen this one to stay and the other one went to that great recipe heaven in the sky. The other recipe had chutney in it -- about 2 tablespoons. You can add chutney to this one as well, especially if you cannot get all the spices. (This is what happens when a trad. recipe has many slight variations! !) Maybe I should add here that, making this a few days ago with roasted leftover leg of lamb, I had only 1 lb of meat yet I used the spice amounts as given below, and felt afterwards it could have done with more curry. Also: it tastes even better the next day!!
Provided by Zurie
Categories Curries
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- *It might not be easy to find the breyani mix of spices we can get here. But it is only a mix of some or all of the following spices, which you could mix yourself and crush or process coarsely: fennel seeds, coriander seeds, cumin, pimento berries, cardamom, black pepper, star anise, bay leaves and cassia or cinnamon sticks.
- Set oven at 350 deg F/180 deg Celsius For fan/convection ovens the heat can be 10 deg. lower.
- In a small bowl, tear up the slices of bread roughly, and pour over the ½ cup milk. Set aside.
- Peel and chop the onion. Heat about 3 tablespoons oil in a large pot. Fry the onion over medium heat until translucent.
- Add the curry powder, coarsely crushed breyani spices and turmeric. Stir, and let the spices fry for a few minutes. Add more oil if they stick: usually quite a bit of oil is needed.
- Add the chopped, peeled tomato, sugar, grated apple and lemon rind and stir through. Fry for a minute, then add the meat.
- Break up the meat so that the ground meat is loose. Add the salt. Stir often, and mix through with the spice mixture.
- Add the apricot jam, and stir so it melts into the meat mixture.
- When the meat is sort of medium done, remove the pot from the heat. Stir through and let cool a little.
- Take the bread which has been soaking in the milk, and break it up into wet crumbs. The bread will have absorbed all the milk. Add the milky crumbs to the meat mixture, and mix through.
- Break the egg in a bowl, whisk, and add the milk.
- Add this milk-egg mixture to the meat as well.
- Turn into a greased oven dish, and stud with almonds on top. Bake for 40 minutes in the preheated oven.
- Whisk the last egg with the milk and enough turmeric to turn the mixture a nice yellow colour. Take the meat out of the oven, pour over the custard, and bake about 15 minutes longer, or until the egg custard has set.
- Serve with Yellow Rice (Begrafnisrys), a green vegetable such as broccoli, and a salad.
- After tasting the bobotie, feel free to play around with the spices next time!
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Judielyn Cauilan
[email protected]This is the best bobotie recipe I've ever tried. It's flavorful, moist, and the perfect comfort food.
Thessa Hartman
[email protected]This bobotie is so delicious and easy to make. I'm so glad I found this recipe.
ANNETTE WALTERS
[email protected]I've made this recipe several times and it always turns out perfect. It's a great dish to serve to company because it's always a crowd-pleaser.
Jujuh Obeed
[email protected]This is one of my favorite recipes. It's so flavorful and comforting. I always feel good after eating it.
Robert Snyder
[email protected]I made this bobotie for a potluck and it was a huge hit. Everyone loved it and asked for the recipe.
Younaskhan Younaskhan
[email protected]This dish is a great way to use up leftover rice. I always have a container of cooked rice in my fridge, so this recipe is a lifesaver.
fariha rahman
[email protected]I'm not a big fan of spicy food, but I found this bobotie to be just the right amount of spicy. It had a nice kick without being overpowering.
Nkgowa phetolo Morudu
[email protected]I love the fact that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make it.
dipu halder
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's a healthier alternative to many other takeout options.
Javier Soto
[email protected]I'm always looking for new and exciting dishes to try, and this bobotie recipe definitely fits the bill. It's unique and flavorful, and I can't wait to make it again.
Attaullah Shah
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and authentic bobotie.
Ivvy Ivan
[email protected]I made this dish for my South African friends and they said it was the best bobotie they had ever had. I was so happy to hear that!
Gudah Arshley
[email protected]I'm not a huge fan of raisins, but I didn't find them to be overpowering in this dish. They added a nice sweetness and texture.
harim Soultan
[email protected]This is a great recipe for a party or potluck. It's easy to make ahead of time and it always gets rave reviews.
Vincent Kenzo
[email protected]I love the combination of flavors in this dish. The sweetness of the fruit, the spice of the curry, and the creaminess of the yogurt all come together perfectly.
happy mathebula
[email protected]This was my first time making bobotie and it was surprisingly easy. The instructions were clear and concise, and the dish turned out delicious. I will definitely be making this again.
Ruth Grant
[email protected]I've made this bobotie recipe several times and it always turns out perfectly. The flavors are amazing and the dish is always a hit with my family and friends.
Saud Hassan
[email protected]Bobotie is a South African dish that is a must-try for any food lover. It's a flavorful and satisfying dish that is perfect for a special occasion or a weeknight meal. I highly recommend this recipe.