BABOTIE (A traditional South African Recipe)

I have decided to share one of my Hubby’s favourite, lovely, Traditional South African Recipe’s

with you today. 

This is a classic South African dish and if you visit a restaurant serving traditional South African foods you are almost sure to come across this meal.  It’s a dish that reflects the history of the country and the many cuisines that melded together to create what we now know as South African cuisine.

SOUTH AFRICAN BABOTIE 

Tony’s Recipe  

1 kg of minced mutton or beef

3 onions

1 slice of white bread

250 ml (1 cup) milk

3 eggs

12.5 ml (2 T) curry powder

18.5 ml (1½ T) turmeric

25 ml (2 T) vinegar or juice of 1 lemon

6 almonds, quartered

125 ml (½ cup) seeded raisins

4 lemon or bay leaves, & grated rind of 1 lemon

37.5 ml (3 T) chutney (Mrs Ball’s Hot is my fav.)

pinch of salt to taste

pepper to taste

1. Remove the dry outer skins of the onions, slice them thinly & simmer in very little boiling water in a saucepan for 5 minutes or until they appear swollen and glassy.  Now chop the onions finely and brown slightly in hot fat/oil.
2. Soak the bread in the milk and then squeeze this out again.  Crumb the bread.
3. Combine all the ingredients except 1 egg, 125 ml (½ cup) milk and the lemon leaves.
4. Place the mixture in a greased, fireproof baking dish and roll up the leaves and insert them into the meat in an upright position.
5. Bake in a moderate oven at 180°C (350°F) for 1½ hours. If uncooked meat is used, and for 45 minutes if cooked meat is used.
6. Beat the remaining egg with 125 ml (½cup) of milk and pour this over the meat for half an hour before taking it out of the oven.
7. Serve with boiled yellow rice, chutney, & sliced bananas.

~ENJOY~

(I like to add garlic & cinnamon & fry all the relevant ingredients instead of Tony’s healthier option   
Naughty…. but nice!

Oh… and by the way, this serves 4 – depending on the size of your helping!