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BOBOTIE
Slightly sweet, spiced minced dish

SOUTH AFRICA

This CAPE MALAY BOBOTIE RECIPE is for the traditional plain version of Bobotie.It makes a pleasingly spiced slightly sweet dish, with a very light curry flavor. A recipe for the more elaborate fruity version of Bobotie is included in the Afri Chef African Recipes Cookbook.
THE BOBOTIE FILLING
    · 1 lb beef, minced
    · 2 eggs
    · 2 slices white bread, stale with crusts removed
    · 1 onion, thinly sliced
    · 2 tbsp cooking oil
    · 2 tbsp hot water
    · 2 tbsp sugar
    · 2 tbsp lemon juice
    · 2 tsp curry powder
    · ½ tsp ground cloves
    · 1 tsp garlic, crushed
    · 1 tsp turmeric
    · ½ tsp salt

THE BOBOTIE TOPPING
    · 1 egg, lightly beaten
    · ½ cup milk
    · bay leaves or lemon leaves for garnishing

Pre-heat the oven to 325o F.

Soak the bread 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.

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 350o F for 10 minutes, or until the topping is set.

Serve the Bobotie with a large salad and rice. Get your own copy of the Afri Chef African Recipes Cookbook.
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