Bobotie (Edit recipe)

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Introduction – A truly fusion dish stemmed from all the different cultures of Cape cuisine has to be ‘Bobotie’. This spicy ground beef pie is truly a unique flavour of Cape cuisine. The word ‘Bobotie’ pronounced ‘bu-boo-ty’, originates from the Javanese dish called ‘Bobotok’. This Java heritage contributes to the spice of dish namely chili, cinnamon and cloves. A thin egg custard is cooked on top which originates from the European influence during this era. Its baked in the oven and served with yellow rice and seasonal accompaniments. This recipe is a combination of Far East and European cultures interwoven and resulting in an everyday Cape cuisine inspired dish, eaten regularly by generations of South Africans.

30 minutes

1 hour and 20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	649
Fat:	37 g
Carbohydrates:	32 g
Protein:	46 g
Cholesterol:	154 g
Sodium:	1910 mg
Fiber:	2 g
Sugars:	16 g
Calculated per serving.

Serves: 4

Ingredients

45 ml Vegetable Oil
650 grams Ground Beef
1 whole Onion, chopped
1 Tbsp Garlic, finely chopped
1 Tbsp Ginger Root, finely chopped
2.5 tsp Salt
45 ml Lemon Juice, fresh
30 ml Brown Sugar, substitute white sugar
5 ml Curry Powder
10 ml Turmeric
2.5 ml Chili Powder, optional
50 ml Raisins, chopped
250 ml Diced Tomatoes
50 ml fresh Thyme, finely chopped
250 ml Breadcrumbs, fresh

Custard Ingredients

300 ml Milk
2 whole Eggs
2.5 ml Salt
3 whole Bay Leaf, optional

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat the oven to 350 F.
Brown the ground beef in the oil and set aside.
Sauté the onions in the oil, add the garlic and ginger, sauté for 1 minute.
Add remaining ingredients except the custard ingredients, bread crumbs and thyme.
Simmer uncovered until mixture is dry but still moist (approx. 20minutes).
Stir in the bread crumbs and thyme. Spoon into a greased oven proof casserole dish.
Beat the custard ingredients except the bay leaves until combined.
Pour over the pie mixture. Place the bay leaves on top slightly submerged.
Bake at 350 F until custard is set (approx. 1 hour minutes).
Serve with saffron infused rice and sambals (vegetable or fruit relishes).