Easy to Prepare Cape-Dutch Bobotie

A South African Curry Meat Dish Served with Yellow Rice and Raisins

© Henk Bekker

Oct 5, 2007

Bobotie with yellow rice is one of the most famous Cape Dutch dishes. It originates from the 17th century, when the Dutch used the Cape Colony in South Africa as halfway station to the richer colonies in Asia.

Malay slaves (from modern-day Indonesia, which was ruled by the Dutch, rather than modern-day Malaysia, which was controlled by the British) were “imported” to the Cape. Many of these slaves were in effect political prisoners as they were enslaved for opposing Dutch rule in their homelands. They were frequently much better educated than their masters were and often served as house slaves and cooks allowing them to introduce the wonderful spices from Asia to local dishes.

Bobotie

(6-8 servings)

• 2 pounds (1 kg) lean ground beef or mutton
• 2 onions, chopped (1/4” / 7mm dice)
• 2 tablespoons (30 ml) unsalted butter
• 2 tablespoons (30 ml) curry powder (mild or hot depending on personal preference)
• 2 teaspoons (10 ml) turmeric
• 1 clove of garlic, crushed
• 1 teaspoon (5 ml) grated fresh ginger (or 1/2 teaspoon powder)
• 2 tablespoons (30 ml) brown sugar
• 1 tablespoon (15 ml) soy sauce
• 2 slices white bread
• 1/2 pint (250 ml) milk (divided)
• 2 teaspoons (10 ml) lemon juice
• 8 dried apricots, finely chopped
• a pinch of nutmeg
• 1 teaspoon (5 ml) allspice
• 1 oz (30g) chopped (or sliced) almonds
• a pinch of pepper
• 3 eggs
• 3 bay or lemon leaves

Directions:

1. Preheat oven to 375°F (190°C).
2. Roughly shred bread and allow to soak in half the milk
3. In a large saucepan sauté onions in the butter until soft. Add curry powder, turmeric, garlic, ginger, sugar and soy sauce. Stir until all the liquid has evaporated. Remove from heat.
4. Mix in the meat, bread, onion-mixture, and the rest of the ingredients (except eggs, remaining milk, and leaves).
5. Spoon the mixture into a greased ovenproof dish and level the surface. Press leaves into the meat. (The dish should be around 10” x 12” (25 x 30 cm) or 12” (30 cm) round – for smaller dishes increase cooking time.)
6. Beat eggs and milk together and pour over the meat.
7. Bake around 45 minutes or until brown. Cover dish with lid or foil should the eggs brown too fast
8. Check for doneness – no signs of pink meat.
9. Remove leaves before serving with Yellow Rice with Raisins and Tomato and Cucumber Sambul.

Recipes for bobotie vary to the preference of the cook. Traditionally mutton is used but many prefer beef. This recipe uses ingredients that are easily obtained in most countries. It can be served with strong red wine – a South African cabernet sauvignon is perfect.

It is good idea to prepare double the amount required. The spices taste even stronger after a few weeks in the freezer. Freeze portions of bobotie and yellow rice together for easier portion-size reheating in a microwave oven.

Yellow Rice with Raisins

Bobotie is generally served with yellow rice with raisins. Any kind of rice can be used, but long grain rice that needs cooking for more than 10 minutes works better than instant rice or rice cooked in a microwave.

Cook rice as usual with water and salt but for every cup of uncooked rice, add:

• 2 teaspoons (10 ml) turmeric
• 1 cinnamon stick
• 2 tablespoons (30 ml brown sugar)
• 1 tablespoon (15 ml) butter (optional)

For the last 10 minutes of cooking, add 4 oz (100 ml) seedless raisins.

Remove cinnamon stick, fluff rice, and serve with bobotie.

Tomato and Cucumber Sambul (Salad)

Use an equal amount of sliced cucumbers and sliced cherry tomatoes and lightly moisten with dressing.

Dressing:

For each 2 teaspoons (10 ml) vinegar, add 1/2 teaspoon (2,5 ml) sugar, a pinch of salt, and dried chili (optional).

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