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Bobotie

BOBOTIE 

Mark's delicious Afrikaner family Sunday dinner


Serves 6-8

Rice

Prepare 2-3 cups of Basmati rice

Curry Sauce

Blend together:

1 t mild curry

1 t turmeric

1 T apricot jam

salt and pepper

1 T brown sugar

1/2 c malt vinegar

Set Aside

Bread

Soak 4-5 slices of hearty French bread in 1-2 c milk by pouring milk to just cover the slices

Press milk out & place damp bread slices in bowl. Reserve milk for use later. Break bread into large pieces with a fork (keep large pieces, do not create a “porridge”) then set bread pieces aside.

Beef

Sauté

1 chopped onion

2 lbs of ground beef

when browned, add

1/4-1/2 c water

Stir and keep on medium heat. Add prepared curry sauce and combine gently.

Add bread pieces and combine gently.

Add 1 c chopped dried apricots & 1 c golden raisins, combine gently and remove from heat.

Break 2 eggs over mixture and combine gently.

Pour entire mixture into a oiled 9 x 13 casserole/lasagne dish

Beat 4 eggs into the reserved bread milk set aside earlier and pour over the mixture in the dish. Sprinkle liberally with salt and pepper.

Bake uncovered at 350º for about 30 minutes, watch carefully to not overbake as it will get too dry.

While the meat mixture bakes, cook 2-3 cups of Basmati rice

Create 1st topping by combining 3 sliced bananas into about 1 pint of whole milk thick yogurt

2nd topping is Mrs. Ball’s peach chutney or similar (in the US it is found at World Market or ordered online)

Serve the meat mixture over cooked rice, top with banana yogurt and peach chutney.

His family serves it with sides of sliced cucumbers and tomatoes, sprinkled generously with salt and pepper.

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