Bobotie
As a foody, I was very fortunate to have met so many people from all around the world 🌍. They made me discover some of their traditions through their dishes. It has been, and still is, a delicious way to learn about other cultures.
One of my girlfriends’ friends came to visit her in Canada 🍁. He was from Cape Town and before he left, he made a lovely casserole called Bobotie! He told us that this dish is the South African national dish. He also mentioned that there are many variations of it.
A few years later, while cleaning up another recipe folder 📁, I came across his recipe and vividly remember how delicious it was. It’s a gorgeous mix of flavor: sweet, savory and tart with a curry note in the background! It’s pretty close to a moussaka with a more complex overtone!
Initially, he made his version of Bobotie with ground beef only. When living in downtown Toronto, I shared my notes on his recipe with one of my neighbours who was also from South Africa. She told me that hers was with ground beef and ground lamb 🐏 along with extra ingredients. Sure enough, I tried her version too and from there, created my own based on what I liked.
A lot of yumminess goes into this casserole 🥘. There’s the meat, with a nice array of spices and seasonings as well as mango chutney and sultana raisins. As strange as it may sound, the combination works marvelously. Whoever came up with this mixture, I must say, it works!
Panade and egg custard 🥚 are also included.
Panade is the fancy term that describes when bread or breadcrumbs and milk 🥛 (or any other liquid such as broth or water) are mixed into a paste. It’s often used when making meatballs or meatloaves. It helps to keep the meat moist. You can use white bread, multigrain, brioche, etc.
The egg custard is the finishing touch… well almost. Prior to transferring the mixture into the oven, it’s leveled out and pressed down to compact it. Then the custard is slowly and evenly poured on top. This gives that gorgeous golden-brown top 😍.
A traditional and essential ingredient that is used for this dish is bay leaves 🍃. They add a touch of bitterness which balances out the flavors. I place 5 bay leaves on top of the custard forming a pattern after I put the skillet in the oven otherwise, they will move while transferring it.
This one-pot dish can keep for up to 4 days in the fridge if it lasts that long. Bobotie is a wonderful curry casserole recipe to make this winter. Served with yellow rice 🍚, this is a satisfying meal that I’m positive everyone will enjoy!
Bon Appétit! 🍽
Here are more casserole recipes for you to try… 😀
– Pierogi Casserole
– Texas Cowboy Stew
– Tuna Casserole
– Chicken Divan
– Cod au Gratin
– Lancashire Hotpot
– Frankie’s Macaroni Casserole
– Shepherd’s Pie
– Pastitsio
and for even more casserole recipes 🍲, click on this link… Recipe Category • Casseroles
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Bobotie
Hover to scale
Ingredients
PANADE
- 3 slices bread, crust removed and torn into small pieces
- 1/2 cup milk
EGG CUSTARD
- 2 large free-range eggs
- 1 cup half-and-half
- 1/4 tsp. ground Himalayan pink salt, or to taste
- 1/4 tsp. freshly ground black pepper, or to taste
- 1/4 tsp. cayenne pepper, or to taste
CASSEROLE
- 2 tbsp. olive oil tips & tricks
- 1 tbsp. butter
- 1 1/2 cups yellow onions, diced
- 1 tsp. ground Himalayan pink salt, or to taste
- 1 1/2 tbsp. curry powder
- 1/2 tbsp. ground cumin
- 1 tsp. ajwain aka carom seeds (substitute dried oregano)
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground coriander
- 1 lb. lean ground beef
- 1 lb. ground lamb
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 tbsp. ginger, minced
- 3 large cloves garlic, pressed or finely chopped
- 1 1/2 tbsp. tomato paste tips & tricks
- 1/2 cup mango chutney See Recipe
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 2 tbsp. sultana raisins
- 1 tsp. lemon zest
- 5 large bay leaves
Directions
PANADE
- In a bowl, combine bread pieces with milk and stir until it forms into a paste; set aside.
EGG CUSTARD
- In a measuring cup, beat eggs very well. Pour in half-and-half and season with salt, pepper and cayenne. Whisk until blended and set aside.
CASSEROLE
- Preheat oven to 350ºF
- In an oven-proof skillet over medium heat, add oil and butter. When it starts sizzling, add onions and season generously with ground sea salt. Sauté until translucent, about 3:30 to 4 minutes.
- Season onions with curry powder, cumin, ajwain, turmeric and coriander. Cook until fragrant, 1:30 minutes.
- Add beef and lamb; season with freshly ground black pepper. Break the meat into small pieces and cook until no longer pink. Halfway through, add ginger and garlic. Continue cooking until the meat is done.
- Add tomato paste and stir to coat before adding mango chutney, lemon juice, raisins and lemon zest; mix well.
- Stir in panade and reduce the heat to medium-low. Cook for 5 minutes, stirring occasionally; taste and adjust seasonings if needed.
- Using the back of a spoon or spatula, level out the top of the mixture, compressing at the same time. Slowly, evenly pour on the egg custard.
- Carefully transfer to the preheated oven and place bay leaves on top forming a pattern. Bake for 45 minutes or until the custard is set and the top is golden brown.
- Remove from the heat and let it rest for 10 minutes before serving with yellow rice.
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