Although originally Bobotie was known as ‘bobotok’ and was an Indonesian dish, it was spiced up by the Cape Malay cooks and is now is a well-known dish, perfect for a wintery Cape Town day.
Cape Malay BobotiePrint This
- 500g minced meat (lamb or beef)
- 2 slices white bread (preferably a couple of days old)
- 2 tbsp cooking oil
- 1 large onion peeled and chopped
- ½ tsp ground cloves
- 1 tsp crushed garlic
- 1 tsp salt (or to taste)
- 2 tsp curry powder
- 1 tsp turmeric
- 1 large egg
- 3 tbsp lemon juice
- 1 tbsp sugar (optional)
- 6 bay leaves
- For the topping:
- 6 large eggs
- 1 cup milk (our secret is use yoghurt instead)
. Preheat oven to 180 degrees Celsius.
. Pour cold water to cover over the bread and set aside to soak.
. Meanwhile fry onions in oil until they are soft and starting to colour, 10 minutes.
. Add cloves, garlic, salt, curry powder, two of the bay leaves and turmeric and simmer for 5 minutes adding drops of water if necessary.
. In a separate bowl combine the minced meat with the onion mixture, eggs, lemon juice and sugar.
. Squeeze the water from the bread and mix until well blended.
. Transfer the mixture into an ovenproof dish (23 x 33cm and about 5-6cm deep).
. Press the mixture down well and smooth the top. You can make this and chill one day ahead.
. For the topping, beat the milk and eggs, then pour over the meat.
. Top with the remaining bay leaves and bake for 35-40 minutes until the topping is set and starting to turn golden.
You can also add a handful of toasted, slivered almonds into the meat mixture
You can add sultanas to give it a little sweeter flavour if you like
Serve with almond yellow rice and a mango chutney
Available at the NOORDHOEK CAFÉ & DELI daily and in take away meals.