Traditional Cape Malay Bobotie
What was originally known as the bobotok has now become the infamous Traditional Cape Malay Bobotie. This dish first showed up in a Dutch cookbook dating back to 1609, soon after it was introduced to South Africa and adopted by the Cape Malay community.
The recipe is a hearty mixture of curried meat and fruit with a creamy golden-brown hopping. Jam-packed with a fusion of flavours and textures, the combination is one like no other. Although the dish comes from humble beginnings, it is icreadibly versatile. As long as the core ingredients remain the same, there is so much you can do to make this dish your own
Aside from being a wonderfu explosion of flavours, there are plenty of health benefits that come with it. For example, the bay leaves are a rich source of vitamin A, C, iron, potassium and calcium. The enzymes help breakdown proteins amd digest food faster, this in turn, calms indigestions.
Before you can actually bake your bobotie, you'll need to prepare and fry each ingredient to succulent perfection. Whether you're a fan of cooking with gas or ceramic, you can get the best of both worlds with our Gemini Dual Fuel Hob. Either way, you'll be provided with constant heat levels and maximum control. It all comes together with the touch of a finger.
Once your kitchen starts smelling like a beautiful Cape Malay spice market, the next step is to bake the dish in our Slimline ThermoFan+ Eye-Level Oven Thermofan+ Technology creates ultra-efficient heat circulation which optimises cooking time while simultaneously enhancing the succulence and flavour of every meal.
What you'll need
- 2 slices white bread
- 2 onions, chopped
- 25g butter
- 2 garlic cloves, crushed
- 1kg packet lean minced beef
- 2 tbsp Madras curry paste
- 1 tbsp dried mixed herbs
- 3 cloves
- 5 allspice berries
- 2 tbsp yellow sugar
- 5ml mango or peach chutney
- 3 tbsp sultana
- 6 bay leaves
- For the topping
- 300ml full-cream milk
- 2 large eggs
- Heat oven to 180°C.
- Pour cold water over the bread and set aside to soak.
- Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft.
- Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour.
- Stir in the curry paste, herbs, spices, chutney, sugar, sultanas and 2 of the bay leaves, salt & pepper.
- Cover and simmer for 10 minutes.
- Squeeze the water from the bread, then beat into the meat mixture until well blended.
- Place in an oval ovenproof dish [23 x 33 cm and about 5-6 cm deep].
- Press the mixture down well and smooth the top. You can make this and chill 1 day ahead
For the topping :
- Beat the milk and eggs with seasoning, then pour over the meat.
- Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.