South Africa native Christopher Howden (BS ’93) grew up loving bobotie (boh-BOO-uh-tee), a baked meat-and-egg dish. While the roots of this meal are uncertain, it is enjoyed by all of South Africa’s ethnic groups. Every family’s bobotie recipe varies and is adapted to what’s in the pantry. Here’s how the Howdens prepare this family favorite.
Grandpa Kiki’s Bobotie
Base Ingredients
- 3–4 Tbsp. butter, ghee, or oil
- 2 large onions, diced
- 3 cloves garlic, mashed
- 2 lbs. ground beef (or lamb)
Dry Ingredients
- 1/8 tsp. ground cloves
- 1/2 tsp. cumin
- 1 tsp. black pepper
- 2 Tbsp. turmeric
- 2 Tbsp. mild Indian curry (such as Rajah’s)
- 1/4 Tbsp. hot red Indian curry
- 1 tsp. mixed herbs
- 1/4 tsp. allspice
- 1 tsp. salt
- 2–4 large bay leaves
Wet Ingredients
- 2 Tbsp. Worcestershire sauce
- 4 Tbsp. apricot jam (or another jam)
- 1/4 c. or more apple cider vinegar
Other Ingredients
- 3–5 eggs
- 1 c. whole milk (or cream)
- A few slices of bread
- 3 c. rice, preferably basmati or jasmine (6 c. cooked)
- 1/2 tsp. turmeric (for coloring, optional)
- 2 cinnamon sticks (optional)
- 6 Tbsp. sultanas or golden raisins (optional)
Heat butter, ghee, or oil in a large pot. Stir in onions and garlic, cooking until onions are clear. Stir in dry ingredients, then add meat. Brown meat without overcooking. Turn off heat.
In a separate bowl, mix bread and milk together. Drain off excess milk and set aside to mix with eggs later. Add bread and milk mixture to the browned meat.
Add all wet ingredients to browned meat, mix together, and pour into a baking dish.
Mix eggs and remaining milk and pour over mixture. Place 2–4 bay leaves on top.
Bake at 350 degrees for 45–60 minutes, then serve with rice.
Yellow Rice: When preparing, add 1/4 tsp. turmeric (or some saffron). Optionally, you can add 1–2 cinnamon sticks and sultanas to the rice.
Adaptations: Vary the type and heat of curry; use cumin, coriander, and ginger as other spices; or add chutney as well as jam.
