Bobotie is a very popular dish from South Africa. It originated in the Cape Malay area with possible influences from Dutch, Indonesian and British cooking. We love it when made using our Cape spice blend, based on the South African Cape Malay spice mix. Cape is a mild blend with lots of flavour and goes really well with the sweetness of the mango and apricot preserves in the recipe.
3 slices thick white bread (remove the crust if you wish)
360 ml milk, divided into 240 ml and 120 ml quantities
2 tbsp olive oil or other cooking oil
2 medium sized onions, roughly chopped
2 tbsp Go Spice Cape Spice Blend
2 cloves garlic crushed and chopped
300g minced beef
2 tbsp mango chutney
1 tbsp apricot jam
zest and juice of 1 lemon
1 tsp tomato puree
½ tsp salt
3 medium eggs
4 bay leaves, plus extra for garnish (optional)
Preheat the oven to 180oC.
In a bowl, soak the bread in 240 ml of the milk and set aside.
Heat the oil in a large ovenproof dish over a medium heat. Add the onions and cook for about 5 minutes, until the onions are softening. Add the CAPE Spice Blend and the garlic and stir fry for about 1 minute.
Put the minced beef into the pan and cook for 7 to 10 minutes, until it is browned. Then turn off the heat. Add the chutney, apricot jam, lemon zest and juice, tomato puree, 4 bay leaves (if using) and salt.
Gently squeeze the milk from the bread, reserving the milk. Tear the bread into pieces and place them over the beef mixture.
Add the remaining 120 ml of milk to the reserved soaking milk. Add the eggs to the milk and whisk together. Season with a pinch of salt, or as required. Pour the milk mixture over the meat and garnish with the 4 or 5 bay leaves (if using).
Bake in the oven, uncovered for 30 to 40 minutes, until it is golden brown and serve.