Bobotie

The quarantine has us homebound. Travel is so much a part of my life, so I chafe at the bit. For now, my travel photographs will have to suffice. I try to compile scrapbooks of places we've visited, the photographs being a pathway to fond memories. In place of the real thing, these books can transport me back to places visited, keepsakes of past adventures. 

The South African album gets opened often as it was one of our beloved holidays. What's not to love? The spectacular countryside, wine flowing like water, and oh the food, the food! We dined like kings. Foodie photos have me salivating over one particular dish, bobotie. Pronounced babooty, but  spelt in a different fashion, the bake has a homey, comfort food mouthfeel. With Malay influences, the bake is a marriage of  English and Indian cuisine. Ground beef, sauteed with onions, garlic, ginger, spices and seasonings, is then mixed with mango chutney, raisins and bread. Spooned into a baking dish, covered in a egg and milk custard, baked in the oven, the dish comes out oozing flavor. Odd ingredients? For sure! Mango chutney, not the spicy pickle, but the sweet sour kind. Raisins? The sweetness is somewhat offset by the spices. If you like your food on the spicy spectrum, add spices more aggressively. Or savor bobotie as it is, like the South Africans do, with yellow rice.


BOBOTIE
Serves 4

1 1/2 lbs ground Beef
2 tablespoons Canola Oil
2 large Onions
3 Garlic cloves
2 Ginger coins or slices
1 teaspoon Ginger powder
1 teaspoon light Brown Sugar
3 tablespoons hot Curry Powder (I use Bolts)
1/2 teaspoon Turmeric
1 teaspoon Coriander powder
1 teaspoon Cumin powder
3 tablespoons Worcestershire Sauce
3 tablespoons Lemon Juice
3/4 teaspoon Kosher Salt
1 teaspoon ground Black Pepper
1/2 cup Mango Chutney (I used Major Greys)
2 tablespoons Tomato paste or Ketchup
1/2 cup golden Raisins
2 Sourdough Bread Or White Bread slices
1 1/2 cups Milk
2 Eggs
1/4 teaspoon Kosher salt
2 Bay Leaves

Yellow Rice
1 cup Basmati Rice
1 Cinnamon stick
1/4 teaspoon Turmeric
1/4 teaspoon Kosher Salt



Cut the bread slices into small pieces. Place in a small bowl. 

Pour 1/4 cup of the milk over the bread. Allow bread to soak for while you prep the meat.

Chop onion and garlic finely. 

Heat oil in a large saucepan.

When it shimmers add the onion and saute till soft and light brown. 

Add garlic and ginger slices to onions. Saute for 30 seconds.

Then add ginger powder, curry powder, turmeric, coriander cumin powders, salt and pepper. 

Saute on medium high heat till onions and spices turn aromatic.

Add ground beef to onions. Saute, breaking up the meat as you do. You should have very small bits of beef. Cover and cook for 5 minutes. Beef should be on the drier side.

Heat oven to 350F/180C.

Take beef off the flame. Add Worcestershire sauce, raisins, tomato paste, lemon juice and mango chutney. Mix well.

Squeeze the bread cubes well, saving the milk. 

Mix into beef.

Scrape beef into an 9x9 inch ovenproof dish.

Add the saved milk to the rest of the milk.

Whisk the milk, eggs and salt well.

Arrange the bay leaves over the beef.

Pour the custard over the beef.

Bake for 35-40 minutes. The eggs should be firm, not jiggly.

Make the rice while beef bakes. 

Rinse basmati well. The water should run clear. Place rice in a saucepan. Add 2 cups cold water to rice along with cinnamon stick, turmeric and salt. Bring to a low boil, cover tightly and simmer on a low flame for 14 minutes. Keep rice warm while beef bakes.

Take beef out of the oven and cool for 5 minutes before eating.

Spoon some bobotie and rice on to your plate and relish the taste of South Africa.

The meal brings back a rush of memories. Of sun dappled vineyards, al fresco dining with outstanding wines. Food is transcending. It binds us together in time and memory.

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