Bobotie from the Cape
Transport your taste buds to the heart of South Africa with this authentic "Bobotie from the Cape" recipe, a richly spiced and delightfully comforting dish. This traditional Cape Malay classic brings together seasoned lean ground beef, infused with fragrant curry powder, sweet apricot jam, and raisins, for a perfect balance of savory and sweet. Topped with a luscious milk-and-egg custard and baked to golden perfection, this crowd-pleasing casserole is enhanced with crunchy slivered almonds and aromatic bay leaves. Perfectly suited for family dinners or gatherings, this easy-to-follow recipe is a vibrant celebration of South African heritage. Serve it warm with rice and chutney for an unforgettable culinary experience. Keywords: South African bobotie, Cape Malay cuisine, traditional recipes, meat casserole, international dishes.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 500 grams lean ground beef
- 2 slices white bread
- 1.5 cups milk
- 1.5 tablespoons curry powder
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground allspice
- 1 tablespoon white vinegar
- 2 teaspoons sugar
- 2 tablespoons apricot jam
- 0.5 cup raisins
- 0.25 cup slivered almonds, toasted
- 3 large eggs
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 4 leaves bay leaves
- 0.5 cup water (for soaking bread)
Instructions
Preheat your oven to 180°C (350°F).
Soak the slices of bread in 1/2 cup of water until soft, then squeeze out the excess liquid and discard it. Set the bread aside.
In a large skillet, heat the vegetable oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until it is browned and cooked through. Drain any excess grease if necessary.
In a small mixing bowl, combine the curry powder, ground turmeric, ground allspice, white vinegar, sugar, and apricot jam. Stir this mixture into the cooked beef, mixing well to coat evenly.
Crumble the soaked bread into small pieces and mix it into the beef mixture, along with the raisins and slivered almonds.
Season the mixture with salt and pepper to taste and transfer it to a greased 9x13-inch (23x33 cm) baking dish, spreading it out evenly.
In a medium bowl, whisk together the milk and 2 eggs until smooth. Pour this mixture over the meat mixture in the baking dish, ensuring it covers the top evenly.
Gently press the bay leaves into the custard topping for added aroma.
Bake in the preheated oven for 40–45 minutes, or until the custard is set and slightly golden on top.
Beat the remaining egg and spread it lightly over the top of the custard in the final 10 minutes of baking for a glossy finish.
Remove the dish from the oven, let it cool for 5 minutes, and then serve warm.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 18.1 g | ||
| Cholesterol | 901 mg | 300% | |
| Sodium | 6402 mg | 278% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 115.3 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 860 mg | 66% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 1999 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
