Cape Malay Bobotie

If you’ve been around for a while you’ll know that I’m a Cape-Tonion. Although I now find myself in central South Africa, on a farm no less, I still value my Cape Town roots. 

When the Cape was first discovered it soon became a slave port to the West. The Dutch employed numerous slaves from the east, who would become known by South Africans as the Cape Malay. With them they brought their rich eastern history and culinary delights now known as Cape Malay Cuisine. Think Indian food marries Asian foods and then add a little South African twist. 

There is nothing better than flavorsome samoosa (crispy dough with curry inside) or Koesister (think fried dough with syrup and covered in coconut) or a Bobotie. 

This curry casserole is a firm favorite in my home and is something you can serve winter and summer. You can make it as spicy as you like or as mild (if you’re not into spicy foods).

South African Bobotie

500g ground beef

2 chopped onions

2 tbsp Curry Powder (I use a mild masala)

1tsp turmeric

½ tsp pepper

½ tsp cumin

½ tsp coriander (powder form)

1 cup cooked / tinned brown lentils

3 eggs and a cup of milk

1. Fry onions and spices. Add spices and salt to taste.
2. Add beef and fry till golden brown. This is where you add your lentils. About a cup for every 500g beef. I use 2 tbsp of curry…we like it spicy
3. Let it simmer for 20 min
4. Beat the eggs and milk together
5. Put in oven dish and pour egg custard over. Put a few bay leaves on for prettiness.
6. Bake for half hour at 180 degrees Celcius or 350 degrees Fahrenheit
7. Rest for 15 minutes before serving

I always serve it with sweet cinnamon pumpkin that just started to caramalize the bottom of the pot. And rice…white or yellow works fine. A fresh salad is always a winner to enjoy with your spicy bobotie. I hope you enjoy this recipe as much as we do.

Variations

Over the years I’ve tried a few different variations of this traditional recipe. As with any recipe carried down through traditions, every family has a little twist they’ve come to include over the years.

I’ve included the following and all them turned out great.

• 1 cup cooked lentils 
• 1 cup cook potato (finely diced)
• Cheese for a topping

Let me know if you tried it and if you loved it! 

Love,

Milan