Bobotee (South Africa)
This may be considered the national dish of South Africa, although
it is commonly thought that it arrived there with Malaysian immigrants
during the 17th century.
- 1 tablespoon vegetable oil
medium onions, chopped
- 1 large slice white bread
- 1 cup milk
- 2 pound ground beef or lamb
- Salt and freshly-ground pepper, to
- 3 teaspoons curry powder, or to taste
- 1 tablespoon brown
- Juice of 1 lemon
- 1/4 cup chopped almonds, plus more
- 1/4 cup golden raisins (sultanas)
- 1/2 cup chopped
Granny Smith or other tart apple
- 3 eggs
- 3 bay (laurel) leaves
- 1 medium onion, sliced and separated into rings for garnish
- Heat the oil in a sauté pan over moderate heat and sauté the
chopped onions until tender but not brown, about 5 minutes. Reserve.
- Soak the milk in the bread. Squeeze the milk from the bread
and reserve both the bread and the milk.
- Combine the onions, bread,
meat, salt, pepper, curry powder, brown sugar, lemon juice, chopped
almonds, raisins, apple and 1 egg in a large bowl, mixing well with
- Place the meat mixture in a greased 3-quart casserole
or baking dish and bake uncovered in a preheated 250 degree F oven
for 30 minutes.
- Mix together the 2 remaining eggs, the reserved
milk, and the bay leaves and pour over the meat mixture.
with onion rings and extra almonds.
- Raise the oven temperature to
350 degrees F and bake an additional 45 minutes.
Serves 4 to 6.