Traditional Cape Malay Bobotie
Bakery and Confectionery
2024-01-09
A Traditional Cape Malay Bobotie Recipe - a rich and flavourful South African dish.
A traditional Cape Malay Bobotie, hailing from South Africa, is a delightful fusion of flavours that epitomises the unique culinary heritage of the Cape Malay community. This dish, often considered a national favourite, is a savoury mix of minced meat, commonly beef or lamb, which is enlivened with an array of aromatic spices like curry powder, turmeric, and cumin, reflecting the community's Southeast Asian and Indian influences.
The meat is combined with finely chopped onions and fruits such as apricots or raisins, creating a sweet and savoury balance. A hallmark of Bobotie is the addition of soaked bread, which gives the dish its characteristic texture.
The mixture is then poured into a baking dish, and a whisked mixture of eggs and milk is layered over the top, forming a golden custard when baked. This custard topping sets into a firm, creamy layer, contrasting beautifully with the spiced meat beneath.
Served typically with yellow rice and sambals, a type of fresh tomato and onion salad, Cape Malay Bobotie is not just a meal but a vibrant expression of cultural history and culinary ingenuity.
Traditional Cape Malay Bobotie
Ingredients:
For the Bobotie:
- 1 kg minced beef or lamb
- 2 onions, finely chopped
- 2 cloves of garlic, minced
- 1 slice of white bread
- 150 ml milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 tablespoon sugar
- 2 tablespoons apricot jam
- 1/2 cup raisins or sultanas
- 2 tablespoons vinegar or lemon juice
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons almond flakes (optional)
- 3 bay leaves
For the Custard Topping:
- 2 large eggs
- 150 ml milk
- A pinch of turmeric (for colour)
To Serve:
- Yellow rice
- Chutney
- Coconut (optional)
- Banana slices (optional)
Instructions:
Preparation:
- Preheat your oven to 180°C (350°F).
- Soak the bread in 150 ml milk until soft. Squeeze the milk out and reserve both the milk and bread.
Cook the Meat:
- In a large pan, sauté the onions and garlic until soft.
- Add the minced meat, breaking it up with a spoon, and cook until browned.
- Stir in the curry powder, turmeric, cumin, coriander, cinnamon, sugar, apricot jam, raisins, vinegar, Worcestershire sauce, and soaked bread. Mix well.
- Cook for 10 minutes, then season with salt and pepper. Add almond flakes if using.
- Transfer the mixture into an ovenproof dish and flatten the surface.
Prepare the Custard Topping:
- Beat the eggs with the reserved milk and a pinch of turmeric. Pour this mixture over the meat in the dish.
- Place the bay leaves on top.
Bake:
- Bake in the preheated oven for 30 to 40 minutes, or until the topping is set and golden brown.
Serve:
- Serve hot with yellow rice, chutney, and optional sides like coconut and banana slices.
Enjoy your Cape Malay Bobotie, a dish rich in flavours and history!