This is a traditional Cape Malay recipe, and every cook has his or her own version: some throw in a handful of raisins or a tablespoon of chutney or apricot jam, others half a cup of tomato paste. The variations are endless and add to this dish’s versatility and unusual flavor combinations.
Eastern Influences
The Cape Malays are descendants of Indonesian slaves brought to the Cape of Good Hope by the Dutch in the late 1600s. In addition to bringing the Muslim faith to South Africa, the Indonesians also brought their culinary traditions, which were unlike anything that existed in the country at the time.
These Asian influences can still be seen in the use of curry, turmeric, cloves and other Eastern spices in many dishes, and the addition of fruits to savory meat stews and pies.
Bobotie, from the Indonesian word bobotok, is the name of this lightly spiced dish of minced beef, which is covered with an egg custard and baked in the oven.
Cape Malay Dishes
Other dishes of Cape Malay origin, which have become staples of South African cuisine, include sosatie (meat marinated in curry and grilled) and bredie (a slow-cooked meat stew with tomatoes and spices).
Beef Pie: Bobotie
Vegetarian option: replace the minced beef with vegetarian mince, and reduce the initial cooking time to 25-30 minutes.
Serves 4.
Preparation time: 15 minutes
Cooking time: 50 minutes
Ingredients:
- 2 slices of (stale) bread, crusts removed
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- ½ teaspoon ground cloves
- 2 cloves of garlic, minced
- 2 teaspoons medium curry powder
- 1 teaspoon turmeric powder
- 17 oz / 500 g minced lean beef (or try half beef, half pork)
- 2 eggs
- Salt and freshly ground black pepper
- 2 ½ tablespoons hot water
- 2 tablespoons lemon juice
- 2 tablespoons sugar
Topping:
- 1 egg
- 5 fl oz / 150 ml milk
- Bay leaves or sliced almonds for garnishing
Preparation:
- Preheat the oven to 320 degrees F / 160 degrees C.
- Put bread in a shallow bowl, cover with warm water and leave to soak for 10 minutes. Drain excess water and crumble.
- In a large frying pan, heat the oil over a medium heat and fry the onion until translucent, about 5 minutes.
- Add the cloves, garlic, curry and turmeric and fry for a further 5 minutes, stirring regularly.
- In a bowl, beat the eggs and mix in the mince. Add the onion and spice mixture, hot water, lemon juice, bread, and sugar. Season with salt and pepper to taste and mix well.
- Pour into a greased ovenproof dish and bake in the oven for 35-40 minutes or until light brown.
- Remove from the oven, and increase the oven temperature to 350 degrees F / 180 degrees C.
- For the topping, beat the egg and add the milk. Pour over the mince and garnish with the bay leaves or sliced almonds.
- Bake in the oven for a further 10 minutes or until the topping has set.
- Serve warm with rice and a steamed green vegetable, or cold with salad.
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