Cape Malay Bobotie

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Cape Malay Bobotie recipe is a traditional South African dish that combines the flavors of Indian and African cuisine. This fragrant and spicy meatloaf-style dish is made with ground beef or lamb, mixed with onions, garlic, curry powder, and other aromatic spices. It is then topped with a creamy egg custard and baked to perfection. The result is a deliciously savory and slightly sweet dish that is often served with yellow rice and chutney.

Keywords: Cape Malay, Bobotie, South African dish, fragrant, spicy.

Cape malay bobotie recipe details

Cape malay bobotie recipe, recipe Rating: 4.6
Number of votes:104

Bobotie is a very old South African dish with probable origins in Indonesia or Malaysia. The name derives from the Indonesian “bobotok,” and the dish was adapted by Dutch and Malay in the region around Cape Town. Bobotie is typically served with yellow rice and a side of mango chutney.
Ready in: 1 hour 20 mins

Ingredients

Serves: 6

• 2 tablespoons cooking oil
• 2 onions, thinly sliced
• 2 pounds ground beef
• 2 to 3 slices white bread, crust removed
• 1 cup milk
• 1/4 cup vinegar or lemon juice
• 1/2 cup white or regular raisins
• 2 tablespoons white sugar
• 1 to 2 tablespoons curry powder
• 5 bay leaves
• 1 teaspoons turmeric
• salt and pepper to taste
• 2 eggs

Preparation method

Prep: 20 mins | Cook: 1 hour

1. Heat the oil in a large skillet over medium flame. Add the onions and sauté until translucent and just starting to brown. Add the ground beef and break it up while sauteing until cooked through and crumbly. Remove from heat, drain of any excess fat and place in a large bowl
2. Put the bread and milk in a bowl and soak for 5 to 10 minutes. Remove the bread and squeeze it dry, adding squeezed milk back into the bowl.
3. Preheat oven to 325 degrees F. Add the soaked bread, vinegar or lemon juice, raisins, sugar, curry powder, turmeric, salt and pepper to the bowl with the cooked meat and mix well. Taste and adjust seasonings. The meat should have a pleasantly sweet-sour flavor.
4. Pour the meat mixture into a greased casserole dish and smooth out the top. Lay the bay leaves over the meat in a decorative pattern and press down lightly to make them stick. Bake uncovered for 30 minutes.
5. Beat the eggs with the reserved bread-soaking milk. After the meat has baked for 30 minutes, pour the egg-milk mixture over the top of the meat and bake for another 15 to 20 minutes, until the custard is set and lightly browned.
6. Remove from the oven and serve hot with yellow rice and mango chutney.