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Bobotie

Bobotie is a traditional South-African comfort food dish, usually served with yellow rice

Bobotie ~ Traditional South-African dish served with yellow rice #Bobotie #ComfortFood

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 !

Bobotie

Yield: 6 Servings

Bobotie

Bobotie

Bobotie is a traditional South-African comfort food dish, usually served with yellow rice

Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes

Ingredients

GROUP A:

  • 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

GROUP B:

  • 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

GROUP C:

  • 1 1/2 cup Milk
  • 2 Extra-Large Eggs

Instructions

  1. 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
  2. Pre-heat oven to 180 deg C (350 deg F) – Spray a deep, large oven dish with cooking oil
  3. 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
  4. Beat the Milk and Eggs (Group C) together and pour evenly over the meat mixture – Bake 45 minutes
  5. Remove from oven and let “rest” for 5 minutes, before serving

Nutrition Information

Yield

6

Amount Per Serving Calories 759.6Total Fat 43gSaturated Fat 19.1gTrans Fat 0gUnsaturated Fat 23.9gCholesterol 201.2mgSodium 1443.3mgCarbohydrates 60.8gFiber 4.5gSugar 39.9gProtein 34.8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest and tag us at @withablast

Remove from oven and let “rest” for 5 minutes, before serving.

LINDA

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Danni Baird @ Silo Hill Farm

Tuesday 30th of April 2013

I know I already commented on this, but I'm looking at it again and wondering how you pronounce this? Thanks for linking it up at the IC party Linda!

Heather @ The Beating Hearth

Monday 29th of April 2013

Linda, I am thinking this recipe sounds amazing!! I love the spices that are used here. It sounds like comfort food to me! Thanks for linking up over at the IC!

Mary

Monday 29th of April 2013

YUMMM, Linda! Another great share! Thank you:) Pinning this one too!

Danni Baird @ Silo Hill Farm

Monday 29th of April 2013

I'm with Jamie....I'm intrigued by the sweet and savory of this dish! I too know of nothing like it here. Pinning this one to try as well. You've never steered me wrong yet with your wonderful recipes!

Natalie @ NorthShore Days

Monday 29th of April 2013

Wow - I always thought this was such a difficult recipe - I guess because of the groupings thing (think that was too hard for my brain at Home Ec)So I've never tried to make this - you make it so easy. I'll let you know if I make it - yum!

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