Bobotie is a traditional South-African comfort food dish, usually served with yellow rice
I do not think there is a more traditional South-African classic dish than Bobotie. It is usually served with yellow rice (spicy or not, with raisins or without).
We choose to serve this dish with simple yellow rice, using Turmeric for color as well as a bit of taste you only get from Turmeric.
It does not affect the overall rice taste too much and it goes well with the not overbearing spicy-ness of the Bobotie.
We were taught since high school (cooking class) to use the group method when making this traditional dish. I have no idea why but 99% of the different recipes for Bobotie uses Groups A, B and C.
It is also the only recipe I have ever seen written this way, instead of just a jump between the “groups” or 1, 2 and 3, or filling, topping, crust etc.
Although, I have tried many recipes, this one from the cookbook Gesinskos by Christelle Erasmus, is my favorite.
I would have loved to have had my granny’s recipe for this dish ! Now that was one very special lady who knew her cooking and baking stuff.
And if you are looking for a traditional South-African dessert, do have a peek at our Koeksisters recipe – absolutely decadent !
IngredientsYield: 6 Servings
- 4 t Ground Ginger
- 2 TB Soft Brown Sugar
- 5 Onions, medium, chopped
- 1/4 cup Butter
- 1/4 t White Pepper
- 2 t Salt
- 1 TB Turmeric
- 2 t Curry Powder
- 2/3 cups Seedless Raisins
- 2 TB Tomato Paste
- 2 TB Worcestershire Sauce
- 2 TB Vinegar
- 2 TB Fine Apricot Jam
- 1/4 cup Chutney
- 900 g Lean Ground Beef, ( 2 pounds )
- 2 slices White Bread, crustless, dipped in a little water and then press out the water
- 1 1/2 cup Milk
- 2 Extra-Large Eggs
- Heat all the dry ingredients of Group A in a pot over medium heat – careful not to burn, you must just be able to smell it (1 – 2 minutes) – Add the Margarine and Onions to the pot and saute until the Onions are soft
- Pre-heat oven to 180 deg C (350 deg F) – Spray a deep, large oven dish with cooking oil
- Add all the ingredients of Group B to the Onion mixture (stir well to combine all) – Simmer over low heat for 20 minutes,stirring regularly. Transfer to the prepared oven dish
- Beat the Milk and Eggs (Group C) together and pour evenly over the meat mixture – Bake 45 minutes
- Remove from oven and let “rest” for 5 minutes, before serving
Amount Per Serving: Calories: 759.6 Total Fat: 43g Saturated Fat: 19.1g Trans Fat: 0g Unsaturated Fat: 23.9g Cholesterol: 201.2mg Sodium: 1443.3mg Carbohydrates: 60.8g Fiber: 4.5g Sugar: 39.9g Protein: 34.8g
Remove from oven and let “rest” for 5 minutes, before serving.