Bobotie is often called the national dish of South Africa. The recipe was probably brought over by Dutch settlers in the early 1600s. Flavors of South Africa were added to the basic recipe, turning it into the delicious recipe we associate with the country today. Like all dishes, the Bobotie Recipe varies from region to region and family to family. What is common is the ground meat, lamp, beef or pork, and the savory curry with contrasting sweet fruit.
This Spinach Apple Salad Recipe is a perfect side dish to serve with the Spinach Apple Salad Recipe and African Rice Recipe from South Africa. Serve with a delicious South African Melktert for dessert and have a truly delicious feast!
Ingredients for Bobotie Recipe – Serves 6
Meat Mixture
- 3 tablespoon olive oil
- 1 large onion, finely chopped
- 1 apple, peeled and coarsely chopped
- 2 tablespoons fresh ginger, minced
- salt and pepper to taste
- 1 teaspoon ground turmeric
- 1/2 – 1 1/2 tablespoons curry powder
- 2 pounds ground meat – use lamb, beef or pork or a combination (we used equal parts of lamb and beef)
- 1/2 cup slivered or sliced almonds
- 2 slices white bread with crusts removed
- 1/4 cup milk
- 2 tablespoons apricot preserves or jam
- 2/3 cup golden raisins or sultanas
- 2 tablespoons fresh lemon juice
Custard Top
- 4 large eggs
- 1 1/2 cups milk
- 1/4 teaspoon ground nutmeg
- 1 teaspoon finely grated lemon zest
- 4 fresh or dried bay leaves
Supplies
- skillet
- mixing bowl
Directions for Bobotie Recipe
Heat oil in skillet. Add chopped onions, apples and ginger. Season with salt. Cook until onions are golden and tender.
Add turmeric and curry powder. Mix well.
Cut the crust off of 2 slices of white bread. Break into pieces. Place in a bowl and pour 1/4 cup of milk over the bread. Sprinkle with 1/2 teaspoon salt. Toss to make sure all of the bread has been coated with milk. Set aside.
Add meat and cook just until the meat browns. Do not over cook meat.
Add the almonds and soaked bread. Continue cooking for another 1 – 2 minutes or until the skillet bottom begins to brown. Mix in the apricot preserves, lemon juice, and golden raisins. Scrape up the brown bits from the bottom of the pan. Salt and pepper to taste. If there is excessive grease in the skillet, carefully pour it off.
Place mixture in a shallow 1 1/2 quart baking pan. Note: In our photos, we doubled the recipe. We used 2 skillets to saute and poured both into our 3 quart dish for baking. Set aside.
Whisk eggs, nutmeg, lemon juice and the remaining 1 1/2 cups of milk together. Pour over the meat mixture and garnish with the bay leaves.
Bake in a 325 degrees F oven for 40 – 45 minutes. The custard in the center should be set and the edges nicely browned. Note: If there is excessive grease on top of your bobotie, simply place 1 or 2 pieces of paper towel on top of your casserole to remove grease.
Serving suggestions: Spinach and Apple Salad and African Basmati Rice.
