Cape Malay Bobotie

served with yellow rice and chutney

With the first recipe appearing in a Dutch cookbook, in 1609, Bobotie is arguably South Africa’s oldest dish. With its origins in the Indonesian/Batavian colonies of the Dutch East India Company, Bobotie was brought to South Africa and adopted by the Cape Malay community from whom the dish garners it’s current identity.

INGREDIENTS

  • FOR THE BOBOTIE

    • 2 tbsp cooking oil

    • 1 medium onion, chopped

    • 2 cloves of garlic, chopped

    • 1 tbsp medium curry powder

    • 1 tsp turmeric powder

    • 500g Beef or lamb mince meat

    • 2 tbsp apricot jam

    • 1 tbsp Worcestershire sauce

    • ½ cup raisins

    • 1 granny smith apple, grated and sprinkled with 1 tbsp lemon juice.

    • 2 eggs, beaten

    • 4 bay leaves

    FOR THE RICE

    • 1 cup long grain rice

    • 3 cups boiling water

    • 1 cinnamon stick

    • 1 tbsp butter

    • 1 tsp turmeric powder

    • ½ tsp brown or white sugar

    • ½ cup seedless raisins

METHOD

for the bobotie

  1. Preheat oven to 180ºC

  2. Soak the raisins in a cup of boiling water.

  3. In a medium sized pan, sauté the onion, garlic, curry powder and turmeric together for 5 minutes, until the onions have gone glassy.

  4. Add the mince and cook until brown, then add the apricot jam, Worcestershire sauce, raisins, and grated apple and cook slightly until combined. Remove from the heat.

  5. Transfer the mince mixture into a casserole dish or four small ramekins for individual portions. Do not press the mixture down.

  6. Place the bay leaves on top of the meat, pour egg over and bake 15-20 minutes or until eggs have browned slightly.

  7. Serve with yellow rice. Remove the bay leaves before serving.

For the rice

  1. Mix all the ingredients into the boiling water. Cover the saucepan and simmer. Stir from time to time until all the water is absorbed. The cooking time is approximately 15-20 minutes.

  2.  Remove cinnamon stick before serving.