Recipe for cooking bobotee

Recipes from Africa :: African Main Dish Meats

This may be considered the national dish of South Africa, although it is commonly thought that it arrived there with Malaysian immigrants during the 17th century.

1 Tbsp. canola (or other vegetable) oil
2 med. onions, chopped
1 large slice white bread
1 c. milk
2 pound ground beef or lamb
Salt and freshly-ground pepper, to taste
3 tsp. curry powder, or to taste
1 Tbsp. brown sugar
Juice of 1 lemon
1/4 c. chopped almonds, plus more for garnish
1/4 c. golden raisins (sultanas)
1/2 c. chopped Granny Smith or other tart apple
3 eggs
3 bay (laurel) leaves
1 med. onion, sliced and separated into rings for garnish

Heat the oil in a sauté pan over moderate heat and sauté the chopped onions until tender but not brown, about 5 mins. Reserve.

Soak the milk in the bread. Squeeze the milk from the bread and reserve both the bread and the milk. Combine the onions, bread, meat, salt, pepper, curry powder, brown sugar, lemon juice, chopped almonds, raisins, apple and 1 egg in a large bowl, mixing well with your hands.

Place the meat mixture in a greased 3-quart casserole or baking dish and bake uncovered or without a lid in a preheated 250 degree F oven for 1/2 an hour.

Mix together the 2 remaining eggs, the reserved milk, and the bay leaves and pour over the meat mixture. Decorate with onion rings and extra almonds. Raise the oven temperature to 350 degrees fahrenheit and bake an additional 45 mins.

Serves 4 to 6.