At MCC, we have workers in more than 50 countries around the world, this fall we asked some of them to share their favourite recipes from the country where they work, and tell us what's so special about the dish. James and Joan Alty, MCC workers in South Africa share the local favourite bobotie.
James and Joan say about the recipe:
There is a saying in South Africa that "local is lekker" which simply means the local culture is something to be desired and enjoyed. Bobotie is truly lekker! It is a great representation of how history and various cultural influences have come together to create what is known as South African cuisine. This national dish is a delightful blend of flavours. Meatloaf fans will love bobotie. Casserole fans will, too. And if you love both, weeeelll this is the dish for you.
I cup milk
1 thick slice white bread
2 1/4 lbs ground beef
1 tablespoon curry powder
1 1/2 tablespoons sugar
1 1/2 tablespoons malt vinegar
3/4 teaspoon turmeric
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup raisins
2 tablespoons chutney
- Preheat oven 350F
- Heat oil in medium saute pan. Stir in chopped onions. Cook over medium heat until transparent.
- Add ground beef. Cook until lightly browned and crumbly.
- Soak bread in half the milk, squeeze out excess milk and mash with a fork. Do not toss out squeezed milk! Pour squeezed milk back into remaining milk.
- Add pulled-apart bread to meat mixture. Add curry, sugar, salt, pepper, turmeric, vinegar, raisins, and chutney to the meat mixture.
- Spoon the mixture into a greased baking dish, and place bay leaves on top.
- Bake for 50-60 minutes.
- Beat eggs with remaining milk and pour over meat approximately 25-30 minutes before end of bake time.