Bobotie – A family classic

Mushroom and Mince Bobotie recipe

By Renate Engelbrecht

Wednesday, Apr 12

Did you know that Bobotie is actually not traditionally South African? It might be our national dish now, but it was originally brought into the country from Indonesia in the 17th century. Some (like C. Louis Leipoldt) say it’s not a true reflection of South African cuisine; not authentic since the Dutch appropriated Indonesian cuisine. Still, we’ve made it our own in various ways, with a range of different versions, and this is just one of them. Courtesy of SAMFA, the South African Mushroom Farmers’ Association, here is a Bobotie recipe worth trying:

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Mushroom and Mince Bobotie

Serves 6-8

Ingredients

750g mushrooms (portabello, portabellini or button)
500g beef mince
1 large onion, diced
4 cloves garlic, minced
2 Tbsp curry powder
1 tsp turmeric
1 Tbsp sherry vinegar
1 Tbsp worcestershire sauce
½ cup fruit chutney
⅓ cup raisins
Olive oil
Salt and pepper, to taste

Topping

3 large eggs
300ml milk
3-5 bay leaves
Salt and pepper, to taste

Mushroom and Mince Bobotie_Image Credit The South African Mushroom Farmers' Association
Image: SAMFA

Method

Preheat oven to 180˚C.

Cut mushrooms into smaller pieces if necessary and then place into the bowl of a food processor. Process in batches until finely chopped.

In a large frying pan (or oven safe cast iron, or buffet casserole) heat a drizzle of olive oil. Fry mushrooms until completely dry and turning golden brown. Fry in batches if necessary. Set aside in a bowl.

To the same pan add the beef mince and fry until beginning to brown. Add the onion, garlic, curry powder and turmeric. Cook until tender and fragrant.

Add the cooked mushrooms back into the mince mixture.
Add in vinegar, Worcestershire sauce, chutney, and raisins. Adjust seasoning.

Level out filling in oven safe dish or transfer to an oven safe dish.
Whisk together topping ingredients and season.

Gently pour egg custard onto the top of the mushroom and mince filling. Scatter with bay leaves and bake for 45-60 minutes until set and deeply golden brown.

Serve bobotie with sambals and yellow rice.

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