Dish of the Cape Malay community of South Africa, with roots in Indonesian cuisine brought by slaves and traders in the 17th century, today considered a South African national dish.
African
Bobotie
Traditional South African Bobotie - Spiced Beef Curry with Egg Topping, Step by Step Recipe.
- South Africa
- Main course
- High protein
- medium
25 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 28 g
- Carbohydrates 22 g
- Fat 24 g
Story behind the dish
Preparation
Bobotie is a South African preparation with medium difficulty. Reserve about 75 minutes in total (25 for mise en place and preparation, 50 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of minced beef.
- Have ready: 1 onion.
- Have ready: 2 cloves of garlic.
- Have ready: 2 tablespoons curry powder.
- Have ready: 1 teaspoon turmeric.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Sauté the onion and garlic in oil until golden.
Sauté the onion and garlic in oil until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Add the minced meat
Add the minced meat, curry and turmeric, cook until golden brown. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Add the soaked and crumbled bread
Add the soaked and crumbled bread, the raisins and the grated apple, mix well. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Spread the mixture in a baking dish and smooth the surface
Spread the mixture in a baking dish and smooth the surface. Preheat the oven well in advance so that the temperature is stable from the first minute. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
-
Beat the eggs with the milk and pour them on top
Beat the eggs with the milk and pour them on top, place the inserted bay leaves and sprinkle with almonds. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bake at 180°C for 35-40 minutes until the egg sets and browns…
Bake at 180°C for 35-40 minutes until the egg sets and browns the surface. Preheat the oven well in advance so that the temperature is stable from the first minute. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
Chef's tips
- The bread soaked in milk provides juiciness and binds the meat without needing a lot of egg.
- Traditionally served with yellow rice with raisins (geelrys).
Variations
- lamb bobotie
- Vegetarian version with lentils
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