← Back to Search Results
baking, sauteeing African
South African Bobotie

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Elizabeth Herz was born and raised in South Africa, where her mother cooked with local ingredients (including ostrich eggs). Chicken eggs work just fine, according to Elizabeth, who recommends serving this tender beef custard with chutney, rice, and chopped tomatoes.

Yield: Serves 8 to 10

Ingredients

  • 2 thick slices country-style white bread, crusts removed
  • 1 cup warm milk
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 tablespoons curry paste or powder
  • 1 tablespoon ground coriander
  • 2 pounds minced raw or cooked lamb
  • 1 tablespoon apricot jam
  • 1½ teaspoons salt
  • 1 tablespoon distilled white vinegar
  • 1 egg, whisked
  • ¼ cup raisins
  • 20 roasted whole almonds

Custard

  • 3 eggs
  • 2 tablespoons grated lemon zest
  • ½ teaspoon grated fresh ginger
  • 2 cups milk
  • Sprinkle of freshly grated nutmeg

Directions

1. Preheat the oven to 350°F.

2. In a flat bowl, soak the bread in the warm milk.

3. In a nonreactive heavy skillet, heat the oil over medium heat. Add the onion and sauté until the onion is translucent, 5 minutes. Add the curry and coriander and cook until the spices no longer smell raw, 5 minutes more. Add the lamb and sauté, breaking up the lamb with a large spoon, until cooked or warmed through. Remove the skillet from the heat.

4. Using a slotted spoon, remove the bread from milk and gently squeeze out any excess milk. Add the bread, jam, salt, vinegar, egg, raisins, and almonds to the meat mixture and blend well. The consistency should be the same as for a meat loaf.

5. Oil a 3-quart baking dish or soufflé dish. Add the meat mixture and smooth the surface, gently pressing the mixture into place with your fingertips.

6. Make the custard: Beat the eggs, lemon zest, and ginger with the milk. Strain through a sieve onto the meat. Garnish with nutmeg. Bake until the custard is set, 30 to 45 minutes.


© 1992 Molly O'Neill
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

798kcal (40%)
137mg (14%)
3mg (5%)
62mcg RAE (2%)
307mg
37mg
14g
9g
1g
22g
174mg (58%)
701mg (29%)
32g (158%)
73g (112%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
cooking-for-friends Cooking for Friends
by Gordon Ramsay
american-masala American Masala
by Suvir Saran
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
spice Spice
by Ana Sortun
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?