Description
South African bobotie blends spiced minced meat with sweet-savory custard topping, creating a comforting classic from Cape Town’s rich culinary heritage. Warm, fragrant layers invite diners to explore complex flavors that dance between traditional African and European influences.
Ingredients
Scale
Main Ingredients:
- 1 kilogram (2.2 pounds) lean minced beef
- 300 milliliters (10 fluid ounces) full-cream milk
- 2 large eggs
- 1 kg packet of lean minced beef
Spices and Herbs:
- 2 tablespoons Madras curry paste
- 1 teaspoon dried mixed herbs
- 3 cloves
- 5 allspice berries
- 6 bay leaves
Complementary Ingredients:
- 2 slices white bread
- 2 onions, chopped
- 25 grams (0.9 ounces) butter
- 2 garlic cloves, crushed
- 2 tablespoons peach or mango chutney
- 3 tablespoons sultanas
Instructions
- Prepare the oven by heating it to 356°F (180°C), with fan setting at 320°F (160°C). Immerse 2 white bread slices in cold water and reserve.
- In a large skillet, melt 25 grams (0.88 ounces) of butter and gently cook 2 finely chopped onions until they become translucent and slightly caramelized. Add 2 minced garlic cloves and 1 kilogram (2.2 pounds) of lean ground beef. Meticulously break down the meat into fine crumbles while stirring, ensuring even cooking until the color transforms.
- Incorporate 2 tablespoons of Madras curry paste, 1 teaspoon of dried mixed herbs, 3 whole cloves, 5 allspice berries, 2 tablespoons of peach or mango chutney, 3 tablespoons of sultanas, and 2 bay leaves. Season generously with 1 teaspoon of salt and freshly ground black pepper. Cover and allow the mixture to simmer for 10 minutes, developing rich flavors.
- Thoroughly wring out excess water from the soaked bread slices. Integrate the bread into the meat mixture, ensuring complete incorporation and smooth texture. Transfer the seasoned meat into a 23 x 33 centimeter (9 x 13 inch) oval ovenproof dish, approximately 5-6 centimeters (2-2.4 inches) deep. Compress the mixture firmly and create an even surface.
- In a separate mixing bowl, whisk together 300 milliliters (10.14 fluid ounces) of full-cream milk and 2 large eggs, adding a pinch of seasoning. Carefully pour this custard-like mixture over the prepared meat base. Artfully arrange the remaining 4 bay leaves on top as a decorative garnish.
- Bake the Bobotie in the preheated oven for 35-40 minutes, monitoring until the topping sets and begins to develop a golden-brown hue.
Notes
- Refrigerate this dish before baking to develop deeper, more intense flavors throughout the meat and custard layers.
- Leftovers actually improve overnight, allowing spices to blend and create an even more delicious next-day meal.
- Pair with traditional yellow rice and extra chutney for an authentic South African dining experience that transports you directly to Cape Malay kitchens.
- Sultanas bring unexpected bursts of sweetness that perfectly balance the robust, spicy meat mixture.
- Madras curry paste delivers an authentic depth of flavor that captures the essence of traditional South African cooking.
- Full-cream milk guarantees a luxuriously smooth and creamy custard topping that sets perfectly when baked.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: South African
Nutrition
- Serving Size: 4
- Calories: 457 kcal
- Sugar: 11 g
- Sodium: 320 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 155 mg