Bobotie. A title that may be unusual, maybe even frightening, but take heart, the dish itself is not. This little South African treasure is nothing more than a plate of hugs, a flavorful ground meat casserole that is comforting and thrilling all at once. I recall the initial time ever having bobotie, and it was made by one of my friend's grandmothers. Granny Elsie, we'd call her. She prepared the most perfect Bobotie, it was just so tasty. This is my take on her tastiness! It is something I have been refining over the years in order to get 'just right'.
What distinguishes bobotie? It's the spice blend, the sweetness of the apricot jam and chutney, the egg custard crust. The nutmeg, ah my personal élan. A pleasant balance of warmth but not overpowering the other flavors. Others might be daft enough to term it bonkers, but who's to care? It all goes towards a dish that's uniquely gratifying. It's the exotic, far-travelled relative of shepherd's pie.
Don't be put off by the ingredients list. Most of them are cupboard staples, and the method is surprisingly simple. Being a resourceful cook or kitchen novice, you can easily whip this bobotie recipe into shape. So, get out there and gather your ingredients, turn the oven on, and let's cook. By the way, I had completely forgotten that yesterday was my wedding anniversary, so I made this Bobotie to lift my mood. It worked, by the way!
Required Equipments
- Large skillet
- Mixing bowls
- Wooden spoon
- Baking dish (9x13 inch)
- Measuring cups and spoons
Bobotie with a Dash of Nutmeg: Frequently Asked Questions
Bobotie with a Dash of Nutmeg
A flavorful South African ground meat casserole with a creamy egg custard topping and a hint of nutmeg. A dish that's comforting, delicious, and surprisingly easy to make.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 30 minutes
Cook Time: 40 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Get that oven nice and toasty!
- In a large skillet, brown the ground beef over medium-high heat. Crumble it as it cooks and drain off any excess fat. Nobody likes greasy bobotie.
- Add the chopped onion and garlic to the skillet and cook until softened, about 5 minutes. The aroma should be making your mouth water by now.
- Stir in the curry powder, turmeric, ground coriander, ginger, and yes, that dash of nutmeg! Cook for another minute, letting the spices bloom. It's all about layering those flavors!
- Add the chutney, Worcestershire sauce, apricot jam, and vinegar. Mix well to combine. This is where the magic happens – the sweet, savory, and tangy all coming together.
- Remove the skillet from the heat and stir in the bread soaked in milk (squeeze out the excess milk first!). Mix thoroughly. You want everything evenly distributed.
- Season with salt and pepper to taste. Don't be shy! Taste and adjust as needed. Every cook's palate is different.
- Transfer the mixture to a greased 9x13 inch baking dish. Spread it evenly. Make sure it's not too shallow or too deep.
- In a separate bowl, whisk together the eggs and milk. Season with a pinch of salt and pepper. This is your custard topping.
- Pour the egg mixture evenly over the meat mixture in the baking dish. Gently smooth the surface.
- Decorate with bay leaves (optional, but they look pretty!).
- Bake for 35-40 minutes, or until the custard is set and lightly golden brown. Keep an eye on it! You don't want burnt custard.
- Let it cool slightly before serving. It's easier to slice and tastes better when it's not scorching hot.
📝 Notes
- For a spicier bobotie, add a pinch of cayenne pepper or a finely chopped chili to the meat mixture.
- If you don't have bread slices, you can use breadcrumbs instead. Use about 1/4 cup.
- Mrs. Ball's chutney is traditional, but any good-quality chutney will work. Just adjust the sweetness to your liking.
🍎 Nutrition
Calories: 450 kcal
Protein: 30 g
Fat: 25 g
Carbohydrates: 30 g
Fiber: 2 g
Calcium: 150 mg
