I grew up in the Cape so Bobotie is part of my staple diet. This sweet spicy dish is infamous to the Cape Malay community but the origins of this tasty meal dates back to Dutch recipes as early as the 1600’s. The dish is prepared with minced meat and topped with egg custard and then baked until set. When I make this dish I normally make double because in my view, there is nothing more tasty than left over’s from the day before stews, curries and of course Bobotie.
For this recipe, you will need the following:
1 Packet of beef mince (500g)
1 onion chopped
15ml mild curry powder
1 stick of cinnamon
¼ cup seedless raisins
2 slices of crustless white bread
For the egg custard:
Soak the break in 125ml milk until completely saturated. Squeeze as much milk out of bread and mash with a fork. Set aside.
Saute onions in butter till transparent. Add curry powder, turmeric and cumin and fry off for 2 minutes. Add mince and stir with a fork to remove clumps. Add seasoning. Remember to taste as you go along. Add more seasoning and spices if you like. Add chutney, sugar, cinnamon stick, raisins and bread and allow to simmer for 15-20 minutes. Taste again and adjust flavours as you prefer. Transfer meat into an oven proof dish.
For the custard:
Mix the milk with the eggs.
Pour over the mince mixture and place the bay leaves on top. Bake at 190 degrees Celsius for 20 minutes or until the egg has set. Grill for 2 minutes to brown.