Bobotie
South Africa’s national dish, from Cape Malay cooking: minced meat spiced with curry, dried fruit and chutney, baked under a topping of egg and milk. It’s served with yellow rice.
Ingredients
- 800 g minced beef or lamb
- 2 onions
- 2 slices of bread soaked in 250 ml milk
- 2 tablespoons of mild curry powder
- 1 teaspoon of turmeric
- 3 tablespoons of mango chutney
- 50 g raisins
- 2 tablespoons of apricot jam and 1 of vinegar
- 2 eggs
- Bay leaves
- Salt
How to make it at home
- Soften the onion, add the curry powder and turmeric, then the meat, and brown it.
- Squeeze out the bread (keep the milk) and add it to the meat with the chutney, raisins, jam, vinegar and salt.
- Put the mixture in an ovenproof dish and smooth the top.
- Beat the eggs with the milk from the bread and pour it over the top. Tuck in a few bay leaves.
- Bake at 180 °C for about 35 minutes, until the egg topping sets and turns golden.
The trick: Yellow rice with turmeric and raisins, with chutney on the side.