This CAPE MALAY BOBOTIE RECIPE
is for a plain version of the traditional Bobotie recipe, in that it omits the usual fruit and
has less spices. It makes a pleasingly spiced slightly sweet dish, with a very light curry flavor.
A recipe for the more traditional and elaborate fruity version of Bobotie
may be found by clicking Cape Malay Bobotie Recipe
The bobotie filling
1 lb beef, minced
2 slices stale white bread
1 onion, thinly sliced
2 tbsp cooking oil
2 tbsp hot water
2 tbsp sugar
2 tbsp lemon juice
2 tsp curry powder
˝ tsp ground cloves
1 tsp garlic, crushed
1 tsp turmeric˝ tsp salt
The bobotie topping
1 egg, lightly beaten
˝ cup milk
bay leaves or lemon leaves for garnishing
To make the bobotie filling
Pre-heat the oven to 325 o
Remove the crusts from the bread and the soak it in water for 10 minutes, squeeze out the excess and then crumble.
In a large frying pan, heat the oil and braise the onion until golden.
Break the two eggs into a large bowl and beat lightly. Mix in the mince
Add the onion mixture from the frying pan, the hot water, lemon juice, crumbled bread, turmeric and sugar to the mince, mixing well.
Spoon the mixture into a well-greased, oven-proof dish and bake for 40 minutes, or until golden brown and then remove from the oven.
To make the bobotie topping
Combine the other egg with the milk and beat well.
Pour the mixture over the bobotie and arrange the bay/lemon leaves as garnish.
Return to the oven and bake at 350 o
F for 10 minutes, or until the topping has set.
Serve the Bobotie with a large green salad and yellow rice.
Your family and guests will compliment you as they come back for more...
After trying this great bobotie you will want to try the other South African Recipes on this website.
Hover your mouse over the top 3 buttons and select another equally delicious recipe.
For more African and South African recipes, download your own computer copy of the Afri Chef African Recipes Cookbook.