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Traditional Historic Bobotie

Traditional Historic Bobotie is a traditional South African recipe for a classic spiced meatloaf with fruit that's baked and then finished with a savoury custard topping before serving. The full recipe is presented here and I hope you enjoy this classic South African version of: Traditional Historic Bobotie.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

6–8

Rating:

Tags : CurrySpice RecipesPork RecipesLamb RecipesMilk RecipesBaking RecipesSouth-africa Recipes

Bobotie is a true South African classic. The origins of the dish go back to the 17th century and the original versions were made with a blend of mutton and pork (today,beef or lamb are more common). Traditionally Bobotie incorporated mixed dried fruit and it was flavoured with ginger, marjoram and lemon rind (today curry powder is used).

South African settlers took bobotie all over East and Central Africa and you can find versions originating from Kenya, Botswana, Zimbabwe, Zambia and even the Congo. South African settlers also took Bobotie to the Chubut Valley in Argentina and the Welsh settlers there now make a form of Bobotie cooked inside a large pumpkin.

I was first served Bobotie by an Afrikaaner friend over 20 years ago and it's become a firm favourite of mine. The version given here is closer to the original version as it includes pork and some of the first flavourings than other boboties you will see on the web. You can replace the lamb and pork mixture used here with just lamb or just beef if you wish.

Ingredients:

600g minced (ground) lamb
400g minced pork
1 slice of white bread, crusts removed
200ml (4/5 cup) milk
2 eggs
100g (1/2 cup) butter
20ml (4 tsp) lemon juice
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp curry powder (South African curry powder is good)
1/2 tsp ground turmeric
1/2 tsp freshly-ground black pepper
1/2 tsp ground ginger
2 tbsp finely-grated lemon zest
1 tsp dried oregano, crumbled (used instead of the original marjoram)
1/3 tsp cumin seeds
1 tsp salt
1 tbsp slivered almonds, toasted
6 fresh bayleaves (or orange leaves)
50g seedless raisins
90g ready to eat apricots, finely chopped

Method:

Place the bread in a shallow dish, pour over half the milk then set aside to soak.

Melt the butter in a frying pan over medium heat, add the onion and garlic and cook for about 2 minutes, or until the onion begins to colour. Now add the curry powder, turmeric, black pepper, ginger, lemon zest and oregano. Cook for 1 minute more, stirring well to combine, then take off the heat.

Drain the milk from the bread then crumble the bread into the mince mixture before stirring in the cooked onion mixture, salt,lemon juice, almonds, raisins and apricots.

Mix the meat mixture thoroughly then knead with your hands to help amalgamate the flavours.

Scatter the cumin seeds over the base of a well-greased shallow baking dish, then spoon in the meat mixture, pressing down to ensure a flat surface. Transfer to an oven pre-heated to 170°C (325°F/Gas Mark 3) and bake for about 40 minutes, or until the meat mixture begins to colour on top.

Now beat together the remaining milk and the eggs. Pour this mixture over the meat.

Take the fresh orange or bayleaves and roll hem up into cylinders. Poke these through the custard into the meat, but leave a little of the leaf to protrude from the top of the mixture.

Return to the oven and bake for about 10 minutes more, or until the egg custard is set. If desired, garnish with a sprinkling of toasted almonds and serve immediately.