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One of the best things I came home with from a trip to South Africa was the Makweti Safari Lodge’s excellent bobotie recipe. Although there are probably as many bobotie recipes as there are people in South Africa who make it, the key to a properly prepared bobotie is meat that is tender, flavorful, and creamy. That means giving it the right amount of spice—and slow cooking.
Bobotie is kind of a South African shepherd’s pie. A typical dish from the Cape Malay area of South Africa, this casserole is traditionally made with lamb and beef, and spiced with Eastern spices such as turmeric and cloves—a reminder that travelers have been visiting Africa’s southern tip since the Middle Ages. In fact, it was the Dutch East India Company—the world’s most powerful and prolific trading company of the time—that brought the dish to the Cape of Good Hope in the 17th century.
Bobotie (a name thought to be derived from the Indonesian bobotek) was originally made with mutton and pork, although now it is typically prepared with lamb and beef. Also typical are the inclusion of dried fruit, such as apricots or raisins, and curry powder. The dish is usually served with a generous dollop of chutney on the side (Makweti’s chefs make an amazing Pinotage grape chutney, but Major Grey’s, a brand widely available in supermarkets, will do fine). Although I sampled many dishes at Makweti, our mid-afternoon lunch of bobotie, rice, salad, and homemade bread was probably my favorite, and I thank our hosts for sharing it with canvas:
Bobotie with Sambals
Makweti’s bobotie with sambals (sides) is pure comfort food for lunch or supper.
Bobotie
Serves 4 to 6
1 SLICE WHITE BREAD, BROKEN INTO SMALL BITS
1 CUP MILK
2 TABLESPOONS BUTTER
2 TABLESPOONS SESAME OIL
2 CUPS FINELY CHOPPED ONION
2 TABLESPOONS CURRY POWDER
1 TABLESPOON BROWN SUGAR
1 TEASPOON CINNAMON
1/2 TEASPOON NUTMEG
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
1 TABLESPOON CHUNKY PEANUT BUTTER (OPTIONAL)
1 POUND COARSELY GROUND LEAN LAMB
1 POUND COARSELY GROUND LEAN BEEF
1/4 CUP FRESHLY SQUEEZED LIME JUICE
3 EGGS
2 COOKING APPLES, PEELED, CORED, AND CHOPPED
1/2 CUP SEEDLESS RAISINS
1CUP DRIED APRICOTS, CHOPPED
1/2 CUP TOASTED CHOPPED ALMONDS
4 SMALL FRESH BAY LEAVES
Directions:
Preheat the oven to 350ºF. Combine the bread and milk in a small bowl and let the bread soak for 10 minutes. In a heavy saucepan, melt the butter over moderate heat. When the foam subsides, add the oil then the onion.
Cook the onion, stirring frequently, until soft and translucent. Add the curry powder, sugar, spices, salt, and pepper and stir for 2 minutes. Add the peanut butter if using and blend it into the mixture. Stir in the ground lamb and beef. When meat is browned, stir in the lime juice and bring the mixture to a boil.
Drain the bread in a sieve set over a bowl and squeeze completely dry. Reserve the drained milk. Then add the bread, one of the eggs, the apple, raisins, apricots and almonds to the meat. Stir the mixture with a wooden spoon until the ingredients are well combined. Taste for seasoning and adjust with additional curry powder or salt if desired. Pack the meat mixture loosely in an ovenproof baking dish. Tuck the bay leaves beneath the surface of the meat. With a whisk beat the remaining eggs in a bowl with the reserved milk until they froth. Pour this mixture slowly and evenly over the meat, and bake the bobotie in the middle rack of the oven for 10 minutes, or until the surface has browned and feels firm to the touch.
Remove bay leaves and serve directly from the baking dish as soon as it has been removed from the oven.
Makweti Tomato Salad
Serves 4 to 6
2 LARGE BEEFSTEAK TOMATOES, THINLY SLICED
1/2 TEASPOON SEA SALT
PINCH SUGAR
1 FRESH HOT GREEN CHILE PEPPER, FINELY MINCED
2 TABLESPOONS RED-WINE VINEGAR
Directions:
Arrange tomato slices in a serving dish, sprinkle with salt, sugar, and minced chile pepper. Drizzle with the vinegar. Let salad stand for about 15 minutes before serving.
Yellow Rice
Serves 4 to 6
1/2 TEASPOON TURMERIC
1 TABLESPOON BROWN SUGAR
1 TABLESPOON SEA SALT
2 TABLESPOONS BUTTER
1 CINNAMON STICK
1 CUP RAISINS
1 STRIP LEMON RIND
2 CUPS WHITE RICE
Directions:
In a large pot, bring 6 cups of water to a boil. Add the first 7 ingredients and sir until the sugar has dissolved. Add the rice, cover, and simmer for 20 minutes. Remove cinnamon stick and lemon rind before serving.
Makweti’s Boma Bread
Makes 2 to 3 loaves
3 CUPS WHOLE-WHEAT FLOUR, SIFTED
2 TEASPOONS BAKING POWDER
1 TEASPOON SALT
1/2 TEASPOON ALLSPICE
1/2 TEASPOON CLOVES
2 TEASPOONS CINNAMON
1 CUP CHOPPED MACADAMIA OR CASHEW NUTS
1 CUP PITTED PRUNES OR DATES, CHOPPED
1 CUP DRIED CHERRIES
4 EGGS
1 CUP BUTTER AT ROOM TEMPERATURE
1 1/2 CUPS COARSE SUGAR
1 CUP VERY RIPE MASHED BANANA
1 CUP CHOPPED PITTED OLIVES
1/4 CUP MAPLE SYRUP
ORANGE JUICE (AS NEEDED)
Directions:
Preheat oven to 350ºF. In a large bowl, blend the flour, baking powder, salt, allspice, cloves, cinammon, chopped nuts, and dried fruit. In a separate bowl, beat the eggs with an electric mixer until foamy. Blend in the butter, sugar and mashed banana until the mixture is creamy. Add the olives and maple syrup into the butter mixture. Slowly blend in the flour and fruit mixture to create the batter, adding orange juice as needed if batter is too stiff. Fill two or three greased and floured loaf pans with the batter, and bake for about one hour. To test for doneness, insert a wooden skewer into the loaf and remove. If it comes out clean, the bread is done. Allow the bread to cool to room temperature before removing from pans.
If you like a more potent version, the cooled loaves may be wrapped in brandy-soaked cheesecloth, covered with foil, and left in the refrigerator for 24 hours. (KWV produces some very delicious South African brandies, which are among the best in the world).
All Recipes copyright (and courtesy of) Makweti Safari Lodge, Welgevondonen Game Reserve, South Africa.
