Sunday, September 26, 2010

Project Food Blog #2: Bobotie (Classic South African Minced Meat Casserole)

Voting for Round 2 is open!  Please take the time to cast your vote for PGEW to advance to the next round! Voting will close at 6pm Pacific Time on Thursday, September 30th.  Thanks in advance!  - Kimberly

Okay, it's official: I think I've just found my new favorite dish.

Obviously the following recipe is quite a departure from what I normally post on PGEW, which is the whole idea of the second challenge for Project Food Blog - recreate a dish from a culture outside of your own.  But it's not so far-fetched if you consider Poor Girl's personal food history.  Having grown up with both parents in the restaurant business, one of our favorite things to do as a family was to "restaurant hop" and check out new flavors & cuisines at any of the Bay Area's many wonderful restaurants.  Thai, Indian, Persian, French - you name it, we tried it.  I loved these outings with my parents, not just because it was our way to spend quality time together and people-watch (the Morales family sport), but because it opened up an entirely new world to me through food, a world I had yet to see for myself.  Not that I was any stranger to traveling when I was young - in addition to seeing different states, we used to spend every summer vacationing in Colombia, my mother's birthplace.  I'm eternally grateful for those summer trips because I was able to learn about a completely different way of life: one filled with many struggles, but also full of laughter, random parties, and of course, plenty of food.

But that's the most distant place I've traveled to thus far, despite being seriously bitten by the travel bug.  Dreams of visiting Thailand, France, Madagascar and Bali, among many others, dance around in my head on a very regular basis.  To scratch that wanderlust itch, I "travel" by continuing to try foods from places I hope to visit someday.  This gives me a chance to experience these different cultures through their flavors, textures and aromas.  One area of the world that has always fascinated me is Africa, particularly its eastern and southern countries.  An anthropology nerd, I find most of Africa rich with cultural treasures and a natural beauty like none I've ever known.  As a food geek and lover of complex flavor combinations, African cuisine intrigues me more than any other world cuisine: I find it exotic, mysterious, and full of history behind each and every captivating bite.

I had originally intended to try making doro wat, a traditional Ethiopian chicken stew made with a spicy, smoky, red pepper broth.  It seemed flavorful and like a true adventure to prepare, but most importantly, it was Poor Girl friendly (gotta stick to that budget!).  However, I had invited my mom up for the weekend, and since she is severely allergic to peppers, I didn't want to prepare something she wouldn't be able to enjoy as well.  Hellbent on trying my hand at African cooking for this challenge, I did what I always do and gleaned inspiration from my fridge and cupboards to see if there was something I could make that wouldn't require too much in the way of extra ingredient purchases.  Several hours of research later, I "traveled" south - way south - and ended up in South Africa, where I was greeted with a traditional dish called bobotie.

Bobotie (pronounced Bo-booh-tee or bah-BOH-tee depending on whom you ask), is a classic South African dish made with minced or ground meat (typically beef or lamb), dried fruits like raisins and apricots, bread, and a generous amount of curry and other spices, all topped with a light egg custard.  Often touted as the national dish of South Africa, bobotie actually finds its most ancient roots in Indonesia.  First adopted by the Cape Malay community, the recipe eventually made its way to different African colonies as settlers traveled throughout the southern part of the continent.  Like most national dishes, there are as many variations of the recipe as there are South African grandmothers cooking it in their own kitchens, making the research I did for this dish fascinating and fun.  From slight differences in how much turmeric should go into the dish and when, to varying accompaniments of dried coconut, chutney or sliced bananas, there are many ways to make this dish your own.  For my attempt, I actually ended up taking the best tips and measurements from three different bobotie recipes, including good ol' Martha Stewart's version (I had no idea she could get so exotic!).

I was fortunate enough to have pretty much everything I needed for this dish except for the meat and the apricot preserves.  I headed to my new favorite Midtown store, Grocery Outlet, where I found a great deal on some Danish apricot preserves (seriously, where do they find these random things?).  For the meat, I decided to check out the deals at Safeway.  Unfortunately, they didn't have anything great in the way of beef sales this weekend, and the packages of ground beef that were affordable were rather heavy on the fat.  Instead, I decided to buy a nice cut of lean beef and grind it myself at home.  With the spices, bread, milk, eggs, and other ingredients ready to go, I set out to make my first bobotie.

Bobotie (serves 4-6; total cost per serving: $2.50)

Minced Meat Filling:
1.5 lbs lean ground beef
1 medium yellow onion, diced
1/2 c slivered almonds, toasted
3 T olive oil
1 T curry powder
1/2 t turmeric
1 T ground ginger
3 T apricot preserves
1/2 c raisins
2 slices white bread
1 c milk
2 T fresh lemon juice
2 T fresh lemon zest
Salt & pepper to taste
6 bay leaves

Custard topping:
1 1/3 c milk
3 medium eggs
Pinch of salt
Pinch of nutmeg

Preheat the oven to 325°.  Butter a 9" x 9" casserole or baking dish and set aside.  Heat a large skillet and add the olive oil.  When oil is heated, add the diced onions and saute over medium heat for 8-10 minutes, or until translucent and lightly browned.  While the onions are cooking, soak the bread slices in the milk and set aside.  Add the curry powder, turmeric, ginger, salt & pepper to the onions and mix together well.  Next, add the ground beef and nuts, and cook for about 10 minutes, or until cooked through.
  
Using a fork or clean hands, mash the soaked bread in the milk until it reaches a slightly liquidy paste-like consistency.  Pour the mixture into the skillet with the meat and stir to combine, cooking until the mixture slightly begins to brown the bottom of the pan.  Add the apricot preserves, raisins, lemon juice and zest, and mix well until everything is completely combined.  Remove from heat.  Pour the meat & bread mixture into the buttered casserole, smooth with a spatula to create an even surface and bake for about 40 minutes.
  
In a medium bowl, whisk together the eggs, milk, salt and nutmeg until combined.  Carefully remove the casserole from the oven and increase the heat to 350°.  Gently pour the custard on top of the meat casserole, top with bay leaves, and return to the oven for about 20-25 minutes, until the custard is no longer runny in the middle and set around the edges.  Remove from oven and allow to stand for about 10-15 minutes before cutting.  Serve with yellow rice and apricot chutney, and enjoy!

Aside from the few minutes of extra labor that the meat grinding and blanching & toasting my almonds incurred, I found bobotie surprisingly easy to make.  Really, once all the spices are measured out and the onion chopping is complete, all you're basically doing is sauteeing and baking.  I think I found the custard topping the most intimidating because I wasn't sure if it would turn out correctly, but going with my gut and adding that third egg really made the difference.  My custard was light, fluffy, and moist, and did not sink into the meat mixture to create a big old mess as I had feared.  I definitely recommend adding the bay leaves about halfway through the custard baking, so that they will act as a lovely garnish by not sinking into the custard, while still lending their signature flavor to the dish.

Bobotie is traditionally served with steamed yellow rice, so I made a light, aromatic rice side to go along with my casserole.  I also used the rest of my apricot preserves to make a different version of cheater chutney, which was a nice addition but not really necessary as the bobotie itself is just bursting with complex flavors.  Smoky, savory and sweet all at once, with the hearty texture of the meat & bread mixture evened out by the delicate fluffiness of the custard, I still can't get over how amazing this dish is!  Even my mom said she was "deliriously happy" with the entire meal, a wonderful compliment for any cook to hear.  The best part about this is that it's extremely filling, so even if I've written that this will serve 4 to 6 people, it could easily serve about 8 folks.  It also makes for amazing leftovers, as it tastes just as wonderfully when it's cold!  

All in all, I'd say this "trip" to South Africa was a success, and I couldn't be more grateful to Project Food Blog for making us step outside of our culinary comfort zones in order to try something new.  Even the most adventurous cook has her weak points, and I found this particular challenge helped me improve both as a blogger and a cook.  Voting for Round 2 starts Monday, September 27th, so if you enjoyed reading about this bobotie experience as much as I enjoyed writing about it, please cast your vote for yours truly!  Thanks for reading!  

46 comments:

  1. OH goodness does that sound good!! You've got my vote, but you probably already knew that :)

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  2. Excellent post full of information. You'll definitely be heading to the next round. We better start thinking about the dinner party!

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  3. Wow this sounds like a combination of so many good flavors--thanks for sharing! :-)

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  4. Great job Kimberly - Sounds like quite the delicious sweet/savory dish and the historical information was very interesting. Good luck with the competition, you've got my vote.

    Seriously Soupy

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  5. I LOVE Bobotie!! I'm so glad you were able to experience making it and tasting it as well. It's wonderful isn't it? Your entry was fantastic! Best of luck to you and congrats on making it to the 2nd round.

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  6. I'm glad someone chose an African cuisine! I love bobotie in all the forms I stumbled across in South Africa...I'm looking forward to trying your recipe.
    I almost went Ethiopian too :)

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  7. delish! i can't WAIT to try this! you can count on my vote for sure :)

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  8. Great post!! I loved your background story (people watching is certainly a valid sport in my mind lol), and the casserole looks great.

    Good luck on round 2!

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  9. this looks delicious! i'll have to try this recipe. good luck! :)

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  10. Again, another very professionally-written piece, and you stayed true to your mission. Beautiful work.

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  11. i loved this!! randomly found yours on the foodbuzz site and immediately clicked on it because of the south african meal. i lived in SA for 6 months, and this makes me miss that wonderful country. you did a fantastic job explaining the rich history behind african foods (and the fact that there really is no "true" south african food). i loved bobotie (though it was african's version of lasagne, just as moussaka is greece's version), and this looks great. thank you so much for bringing back fond memories. you have my vote :)

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  12. fantastic! you have really summed up the food of my country so well, and therefore you are getting my vote! Babotie is traditionally made with lamb mince but we have used venison and it is as good :)

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  13. Oh you get my vote! I love it!

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  14. Very nice entry - good narrative and execution of the dish -- and so cheaply! You've got one of my votes.

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  15. Great entry! You've got one of my votes. Good luck in the competition.

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  16. Never heard of this dish, and I believe you are a Lone Voice speaking for South Africa. Yay, and yay! Best of luck in Round 2; you certainly have my vote:)

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  17. I love your blog! I'll cast a vote for ya :)

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  18. Wait, Martha Steward makes Bobotie?? My mind just exploded, I think. Thanks for introducing me to a dish I've never heard of - how exciting! Vote coming your way!

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  19. I've nevere tried Bobotie - one of those dishes that's still on my "must try" list. You've made it look great though and just nudged it a bit further up the list. You get my vote and good luck :-)
    Sue

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  20. Great post! I also made bobotie and given it is almost a national dish in South Africa there are as many recipes as there are cooks. This is a great dish and I hope our posts will encourage others to give it a try!

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  21. nice choice, good country, even better recipe, well done! You got my vote! Good luck to us both!

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  22. Very nice post and sounds great. Good luck in PFB!

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  23. Great post, again! Looks delicious. I voted for you!

    Good luck! =)

    You can check out my PFB post at :http://www.foodbuzz.com/project_food_blog/challenges/2/view/864

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  24. Hey! this sounds like something even I could make!!

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  25. A savory meat custard? This is so interesting! We should totally try it. And you need to make doro wat. We just made it for our Ethnic Exploration series last month. Delicious. Votes for you!

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  26. this looks delicious :) Good luck with project food and you got my vote for this one! Feel free to drop by :) Good luck and best wishes for making to the top !! WOOHOO

    jen @ www.passion4food.ca

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  27. I love this dish. I have made it twice and once for my blog, which celebrated Africa Day. You do a beautiful job, you have my vote. Good luck in round 2!

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  28. Great descriptions! A cross between exotic and comfort. Loved the post! You got my vote. Best wishes moving forward.

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  29. Mm, that sounds so good! South African such a cool pick... I was definitely not quite as daring as you. :) Just voted for you!

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  30. I made this earlier in the year on a virtual wine region trip to South Africa and it was fantastic.

    Good luck!

    Jason

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  31. This looks awesome! It's been years since I was in South Africa and years since I've had bobotie. Yours looks perfect! You have my vote!

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  32. This looks amazing! I can't believe it's only $2.50 a serving. Good work! You've got my vote. Best of luck!

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  33. I made this for dinner last night and it was AMAZING. The aromas coming from the oven were so good I had to hold down my boyfriend from pulling the Babotie out early. I definitely substituted some ingredients for what I had on hand (ground turkey meat, chopped figs, and cashews made an appearance). But that's what I really love about this post- the encouragement you gave to make this dish your own. Thanks for the inspiration!

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  34. This post is inspiring. After the World Cup I really wanted to try South African food and this sounds like a great place to start. You have our vote!

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  35. Voted.

    I'd really like to try your dish! Looks and sounds delicious.

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  36. Just voted for you. Haven't seen many African entries for this challenge. Nice job! :-)

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  37. what a unique dish! great job on this post!

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  38. Love this...Great entry, and good luck :)

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  39. Bobotie is one of our favourite dishes, It is very yummy. You have my vote. Diane

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