Bobotie has a rather fascinating, and somewhat debated history.
It is thought to have its origins in Batavia and was probably served at the rijsttafel.
A delightful dining experienced originated by the Dutch in Indonesia.
(Batavia, now called Jakarta was the headquarters of the Dutch East India Company]
The name Bobotie probably came from Bobotek an Indonesian Dish.
It probably arrived in South Africa with the advent of slaves and political exiles mainly Javanese. These people became known as the Cape Malays and have had a tremendous influence on South Africa's culinary scene.
The Cape Malays certainly improved Bobotie which was chosen by the Women's League of the United Nations as South Africa's national dish...
This is for the rather more elaborate fruity version of Bobotie... For the rather plainer version Click
Bobotie Recipe
Bobotie Ingredients
1¾lb [800g] Beef Fillet
3 cloves garlic
2 large onions
2 eggs
2 thick slices bread...preferably somewhat stale
1-1½ cups [250-400ml] water
1 Tbsp [15ml] vegetable oil
3 whole cloves
5 allspice [pimento, Jamaican Pepper]
½ cup [125ml] sultanas
4 Tbsp [60ml] flaked almonds
2 Tbsp [30ml] chutney
1 Tbsp [15ml] masala
2 tsp [10ml] ground coriander
1 tsp [5ml] turmeric
1 tsp [5ml] dried mixed herbs
½ tsp [2ml] peppercorns
freshly ground black pepper and salt to taste
3 bay leaves
1cup [250ml] full cream milk
To Make the Bobotie
Preheat oven to 350
oF (180
oC)
Mince the beef
Crush the cloves garlic
Chop the onions
Beat the eggs, lightly
Remove the crusts from the bread and soak in the water
Heat the oil and butter in a saucepan, add the onions and saute until slightly transparent
With the exception of the bay leaves, milk, bread and eggs, fried onions and oil place the beef and all the ingredients in a large bowl and mix mix well
Add the onions and oil and mix well
Squeeze the water from the bread and add to the beef/spice mixture. Mix well
Grease a rectangular oven proof dish and spread the beef/bread/spice mixture therein
Insert the bay leaves, adequately spaced, into the mixture... Roll them into spikes to make this easier.
Place in the preheated oven and bake for 30 minutes: Remove from oven
Beat the milk and eggs lightly together and pour over the hot meat mixture
Return the Bobotie to the oven and bake until the egg/milk mixture has set
Serve your Bobotie hot with Yellow Rice with Raisins and Chutney... May be accompanied with Sambels
This version of Bobotie, which is a traditional Cape Malay dish makes an extraordinary delicious meal.
Your family and friends will clear their plates and beg for it again and again. The repeated begging isn't at the same meal, but you better have seconds.
For more African and South African recipes, download your own computer copy of the Afri Chef African Recipes Cookbook.
