One of the most flavorful and delicious casseroles you will ever try, Bobotie is an absolute feast for the taste buds! The national dish of South Africa, Bobotie features meat, fruit, nuts, curry, and a host of other spices and ingredients that combine to create the most delightful palate of flavors. This authentic bobotie recipe is sure to win you over!
But wait, let’s not! Because no matter how you pronounce it, Bobotie is much too delicious to be the cause of our parting! Bobotie. Such a fun name, don’t you think? The national dish of South Africa, Bobotie is a delightful blend of complex but perfectly balanced flavors. Meat, fruit, nuts, and curry are just a few of the flavors that will please your palate. Meatloaf fans, you’ll love this. Casserole fans, you will, too. And if you love both, weeeeeell this is the dish for you! This dish stems from the influence of early Dutch and Malaysian settlers to South Africa. Originally minced lamb was used, but other meats are now commonly used as well. Though many variations exist, Bobotie is essentially a meatloaf that’s mixed with dried fruits, including raisins and apricots, along with fruit chutney, vinegar, curry and turmeric, and is baked in a casserole dish with a custard sauce poured over it. It is traditionally served with yellow rice, which is simply white rice cooked as normal with some turmeric added to it for color. A classic and beloved dish in South Africa, you are almost guaranteed to find it served in most any restaurant. Bobotie is a great representation of how history and various cultural influences came together to create what is known today as South African cuisine.
Let’s get started! I like to use a combination of ground beef and pork for more flavor. Measure and set aside. Dice the onions.
Combine the spices in a small bowl.
Heat the butter or oil in a large frying pan and saute the onions and garlic until soft and translucent. Add the curry, turmeric, cumin, nutmeg, cloves, and allspice and cook for another 2 minutes.
Add the ground meats and cook until most of the pink is gone. Careful not to over-cook and dry out the meat. Add the salt, pepper, and vinegar.
Add the salt, pepper, vinegar, and jam (or chutney) and stir to combine.
Prepare the bread by placing it in a small bowl.
Pour the milk over it and let it sit for a few minutes.
Cut up the apples and measure out the dried apricots and raisins.
Squeeze the excess milk from the bread and add it to the meat mixture.
Stir in the apples, dried apricots and raisins.
Add the egg and stir to combine.
Grease a medium casserole dish (about 8×10 or so)
Spread the mixture evenly in the casserole dish.
Prepare the custard by whisking together the milk, eggs, salt, and turmeric.
Pour the custard over the meat mixture.
Place some bay leaves on top.
Sprinkle with some slivered almonds.
Bake, uncovered, in oven preheated to 350 degrees for about an hour, or until the mixture is set and the custard is golden brown. Serve with yellow rice. Cook the rice as you normally would, but add 1/2 teaspoon of turmeric per 1 cup uncooked rice.
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