Well, let’s face it, some ingredients are just not photogenic, and will never convey one’s excitement for a particular dish. Ground beef is one of them. The first time I made this recipe, modified from“The Flavour Principle” by Lucy Waverman and Beppi Crosariol, I was so thrilled. I just knew that I had to include it in my blog: but the photos were less than inspiring. I knew that I would make it again, so I planned for the photos a bit better the second time around. Well, the flavours were just as extraordinary, but no end of planning could make me really love the photos. But here’s the deal: this recipe is over-the-top scrumptious. I could live on this stuff for weeks! If I could take one dish to a deserted island, it would be this one….well, you get the idea. This is a dish of superlatives and I want you to make it, so despite my lack of excitement over the pictures, I am including it in my blog.
Bobotie is the iconic dish of South Africa, most commonly served with yellow rice. I first heard of this recipe ions ago, while reading a novel about the history of South Africa. The description was so enticing that I searched high and low for a recipe and found one in some obscure cookbook in the library. So when I saw this recipe in the Flavour Principle, I jumped on it; and I am extremely happy to present it to you today. I hope you enjoy it
I am going to bring a whopping big plate of this over to the gang at Fiesta Friday. Our consummate host, Angie of The Novice Gardener, must have one of the longest running virtual blog parties around, and we are all still loving it! Thanks so much to you, Angie and to all of the wonderful co-hosts who tend to our needs week after week.
South African Bobotie with Yellow Rice
2 tablespoons olive oil
2 cups chopped onions
1 tablespoon ground ginger
1 tablespoon curry powder
1 tablespoon ground turmeric
1 tablespoon brown sugar
1 ½ pounds extra lean ground beef
¼ cup dried breadcrumbs
½ cup raisins
2 tablespoons white vinegar
2 tablespoons tomato paste
2 tablespoons mango chutney
1 tablespoon apricot jam or orange marmalade
salt and freshly ground black pepper
1 ½ cups light cream
1 teaspoon grated lemon zest
Preheat oven to 350°F.
Heat oil in a large skillet over medium heat. Add onions and sauté until softened. Add ginger, curry powder, turmeric and sugar, and cook until fragrant. Add ground beef and sauté until it starts to lose its pinkness. Add breadcrumbs, raisins, vinegar, tomato paste, chutney and apricot jam, and season with salt and pepper. Cook, stirring for 5 to 7 minutes or until the flavours have come together. Taste for seasoning, adding salt and pepper or more spice according to your own taste. Transfer to an 8” x 8” greased baking or casserole dish.
Beat together the eggs, milk, salt and lemon zest and pour over the meat mixture.
Bake for 45 minutes, or until the top has set and has turned a lovely golden colour.
3 cups water
2 cups white basmati rice
2 teaspoons ground turmeric
3 1-inch pieces cinnamon stick
1 cup raisins
1 teaspoon sea salt
Rinse the rice in a strainer in cold running water until the water runs clear. Drain well in the strainer.
Combine the water, rice, turmeric, cinnamon sticks and salt in a pot and bring to a boil over high heat. Reduce the heat to low and stir in the raisins. Cover and simmer for 12 to 15 minutes or until the rice is tender. Check for seasoning and add more salt if necessary.