If you were asked to think of a traditional South African dish, bobotie would undoubtedly come to mind.
While the dish is of Indonesian origin, it wasn’t until the Cape Malay people spiced it up, so to speak, and gave us the traditional bobotie we know and love today.
Over the years many home cooks and professional chefs have put their spin on this traditional cuisine, and this recipe takes the dish to the next level by adding some butternut into the aromatic and tasty mix.
Easy Beef and Butternut Bobotie Recipe
- 1,5kg Beef Mince/Butternut (cubes)
- 1 Onion (diced)
- 50 ml Oil
- 50 g Butter
- 1 tsp Garlic
- 2 tbsps Curry Mix
- 125 ml White Vinegar
- 125 ml Apricot Jam
- 150 g Chutney
- 50 g Flaked almonds
- 125 g Raisins
- 2 tins Cocktail Tomato Juice
- 100 g Chopped Herbs (Thyme / Parsley / Origanum)
- 5 Eggs (whisked)
- 150 ml Cream
- Fry onions & then garlic in butter.
- Add Curry mix & dry fry (don’t burn) for about 5 minutes.
- Deglaze with vinegar.
- Add beef mince/butternut cubes.
- Fry together & add tomato cocktail juice.
- Bring to a simmer over low heat.
- Add chutney, jam, raisins/almonds (for butternut).
- Season to taste.
- Leave to cool down & flavours to infuse.
- Pour bobotie mixture into a baking dish and cover with egg.
- Whisk the eggs and cream together.
- Bake for 20min until egg custard is golden brown.
Be sure to check out the other traditional South African cuisine we serve at Damhuis our menu