Hello there! This month, South African Au Pair of APIA, Abi, shares a traditional recipe from her home country. She came over to my kitchen a while back to recreate this recipe with me 🙂
Bobotie, this South African original is similar to meatloaf, but so much better. A slightly sweet curry flavor of ground beef with a milk and egg crust on top. It’s delicious!
Bobotie can be eaten in a typical South African home at least once a week! It’s so easy to prepare! A one pan kind of dish!
Everyday can be a Bobotie day!💪🏼
Guest Post: Bobotie by Abi
- 2 slices soft bread, torn into pieces
- 2 tablespoons olive oil
- 3 onions, chopped
- 3 cloves of garlic, minced
- 1 kg ground beef, 90/10
- 4 teaspoons curry powder
- 1 teaspoon turmeric
- 4 teaspoons salt
- 2 tablespoons lemon juice
- 2 tablespoons apricot jam
- 1/2 cup mango chutney
- 2 tablespoons Worcestershire sauce
- 2 slices soft bread, broken into pieces
- 2 tablespoons tomato paste, or ketchup
- 4 eggs
- 2 cups milk
- 3 bay leaves
Preheat the oven to 350F.
In a small bowl, place the torn bread and pour 1/4 cup milk over top. Let stand until most of the milk is absorbed.
In a large skillet, heat the oil. Add in the chopped onions and 2 teaspoons salt, and cook down for 5-8 minutes, until the are soft and fragrant. Add the garlic and ground beef. Stir frequently so that the meat browns evenly.
In a large mixing bowl, mix together the curry powder, turmeric, salt, lemon juice, jam, chutney, Worcestershire sauce, and tomato paste. Mash in the soaked bread and mix until completely combined. Add a few teaspoons of milk to assist the bread in absorbing the chutney mixture, if necessary.
In a small bowl, beat together the remaining milk with the eggs.
Once the ground beef is completely cooked, fold in the bread mixture. Mix until completely combined. Flatten out the top and pour over the beaten eggs. Top with the bay leaves. Carefully place it in the oven for 35-45 minutes, until the top becomes firm and begins to brown.
Serve hot with turmeric rice and salad.
A big thank you to Abi for sharing this recipe and welcome to the International Palate family!
Photo by Stephanie and Recipe by Abi.