Saturday, October 11, 2008

Bobotie


Bobotie

Bobotie is an Afrikaans recipe very popular in South Africa. It originated with the Malaysian population who, in the 17th century, brought with them to the Cape from the East Indies many delicious spicy recipes.

Bobotie is essentially ground meat with a variety of spices served on a bed of rice.

Here's the recipe, first the original in Afrikaans then my translation and adaptation in English (pretty free translation). It is from an excellent recipe book Kook en Geniet -by S.J.A. de Villiers, published in 1980 (11-th publication; first published in 1951). The measurements are all metric as S.A. went metric in the early sixties but Mrs. de Villiers has provided imperial measures alongside.

Bobotie
l kg (2 pd) gemaalde skaap-of beesvleis (of oorblyfsels van koue, gebraaide vleis)
2 uie
1 sny brood
250 ml (l k) melk
2 eiers
12,5 ml (1 e)kerriepoeier
18,5 ml (1-1/2 e) suiker
10 ml (2 t) sout; 2,5 ml (1/2 t) peper
6 ml (1/2 e) borrie
25 ml (2 e) asyn of die sap van 1 suurlemoen
6 amandels, in kwarte verdeel
125 ml (1/2 k) ontpitte rosyne
4 suurlemoen-of lourierblare of die gerasperde geel skil van 1 suurlemoen
37,5 ml (3e) blatjang

1. Dop die buitenste droe skilletjies van die uie af, sny die uie dan in dun skyfies en kerf dit fyn. Braai dit effens bruin in warm vet en indien rou vleis gebruik work, braai dit saam met die uie tot dit net effens gaar en los is.
2. Week die brood in die melk en druk weer die melk uit. Maak die brood fyn.
3. Meng al die bestanddele, behalwe 1 eier, 1/2k melk en die lourierblare.
4. Sit die mengsel in 'n gesmeerde, vuurvaste bakskottel, rol die blare op en steek hulle in the mengsel sodat hulle regop staan.
5. Bak dit 1 uur lank in 'n matige oond by 180 C (350 F) as rou vleis gebruik word en 45 minute lank as gaar vleis gebruik word.
6. Klop die orige eier en 125 ml (1/2 k) melk en gooi dit oor die vleis 'n halfuur voordat dit uit die oond gehaal word.
7. Dien dit op met gekookte rys en blatjang.

Bobotie

2 lbs. ground meat (lamb or beef) or left-over, cold, cooked meat
2 onions
4 Tbs. vegetable oil
1 slice bread
1 cup milk
2 eggs
1/2 Tbs. curry powder
1-1/2 Tbs. sugar
1 teasp. salt; 1/2 teasp. pepper
1 teasp. turmeric
2 Tbs. vinegar or juice of one lemon
1/4 cup of sliced almonds
1/2 cup of seeded raisins
4 lemon leaves or bay leaves or grated peel of one lemon
3 Tbs. chutney

1. Remove the outer peel from the onions, then cut the onions in thin slices and chop finely. (I used my food processor - didn't feel like cutting up tiny bits of onion). Saute until translucent in hot oil. If using uncooked meat, fry on low flame together with the onions until it is slightly done and a bit crumbly.
2. Soak the bread in the milk and squeeze most of the the milk out. Cut the bread in fine pieces.
3. Mix all the ingredients - except remaining egg and the 1/2 cup milk and the bay leaves.
4. Place the mixture in a buttered, fireproof casserole, roll up the bay leaves and place them upright in the mixture.
5. Bake one hour in a moderate oven (350 F) if using uncooked meat and 45 minutes if using cooked meat.
6. Beat the remaining egg and the 1/2 cup milk and pour over the meat half way through the baking. Remove dish from oven after one hour and let cool in casserole.
7. Serve with boiled or steamed rice and chutney.

I've just eaten the dish in the photo for supper. I put half a sliced banana on it and a teaspoon of Major Grey's Mango Chutney. It's a long time since I've tasted Bobotie, and a very long time since I've tasted a really good Bobotie - on a visit back to S.A. Today's dish is superb, a lovely example if anyone would like to try this recipe. Definitely a make again recipe.

4 comments:

noskos said...

Love the original recipe, I'm Dutch and it's like reading something from the 1700's :-) Only didn't know the word for chutney but could follow the rest easily.
Might try the recipe someday as it sounds yummy!

Andrea said...

Great to see a recipe for babootie. S.A. friends introduced me to it years ago, but they put a layer of apricot jam then then custard top. I like the idea of the mango chutney more.

Sherry Trifle - Lovely Cats said...

Yes, I agree that a mango chutney (or any sweet chutney) is the right way to go - I wouldn't fancy it with custard. Apricot jam is okay in the cooking of it but not just on top. Quite a lot of S.A. food (Afrikaans food really, as compared to Brit.) has fruit in it. Canned peaches are a favorite really great food.

Patmos Pete said...

Die koninkryk van die hemele het naby gekom.
God het jou lief. Lees jou Bybel.