Bobotie (South African spiced minced meat bake)

Bobotie is one of South Africa's best-known national dishes: spiced, slightly sweet-and-sour minced meat, topped with a soft egg-and-milk crust. The curry and raisins echo Dutch and Indonesian colonial influences, and the result is both spicy and homely.

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Method

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1. Soften the bread slices in half the milk (about 150 ml), then squeeze them out, keeping the milk.
2. Fry the onion and garlic in the oil, add the minced meat, and fry, breaking it up, until it loses its pink colour.
3. Stir in the curry powder, turmeric, raisins, chutney, vinegar and the squeezed-out bread, and season with salt and pepper.
4. Spread the meat mixture into a buttered, ovenproof dish.
5. Mix the remaining milk with the eggs, pour over the top of the meat, and push the bay leaves into it.
6. Bake at 200°C (180°C fan) for 35-40 minutes, until the egg topping is set and golden brown. ⏱ Timer: 35 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Squeeze the bread out well, but don't pour away the milk, as it's needed for the egg topping.
• Spread the meat layer evenly, so the egg topping doesn't run underneath.
• Push the bay leaves into the top before baking, as they give off a subtle aroma while cooking.
• Traditionally served with saffron rice and banana slices.

Frequently asked questions

Why is it sweet and spicy at once?

The combination of curry powder, raisins and chutney gives this characteristic, Southeast-Asian-rooted flavour, which entered South African cuisine during the Dutch colonial era.

Can it be made ahead?

Yes, the meat layer can be made a day ahead, and the egg topping added just before baking.

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