Topped with chili, the richly spiced ground beef is sweetened with raisins, chutney and almonds and toasted under an egg and custard coating. It’s Boboti This flavorful favorite is a South African favorite, perfect for special occasions and special celebrations.
Boboti served with golden rice
If you are Italian, this dish might remind you of lasagna. to the Greeks Moussaka always comes to mind. British people tend to think of it like little cake. American? They might even rank as delicious quirky meatloaf.
Of course, Boboti has a striking resemblance to classic minced meat dishes from Europe and America. But the taste is definitely unique. It’s one of those rare foods in the superfood category – one-of-a-kind. There is nothing as delicious as bobati.
Its unique quality depends in part on how it’s seasoned and the flavor of the meat – in this case, beef. Cumin, coriander, cloves, spices, turmeric and bay leaf are essential. Like a spice blend called masala, which blends hot dried chili peppers with cardamom, cinnamon, ginger, cumin, coriander, cloves and fenugreek, our recipe adds a little extra heat worth Pay extra attention by adding fresh chili. (also known as peri-peri.) causes bobotie to produce noticeable flames underwater. that’s how many South Africans like it.
All the exotic spice ingredients are combined with minced meat. And you’ve got the basics for Boboti Beef Curry Stew, but with Boboti, that’s just the foundation of the taste. The fruit contrasts with the richly spiced meat. Light tamarind brings a deep and characteristic sour taste.
So, tagging Boboti as curry meatloaf is out of reach. That’s especially true because, like the meatloaf, some creamy bread is added to Boboti’s hot and delicious meatloaf.
Egg and milk topping
like Boboti meatloaf is also a baked dish. The seasoned meat is stacked in a baking dish to form a flat layer several inches thick.
It is first baked in a medium-heated oven before topping with egg and whipped milk, commonly known as custard. Then reduce the heat slightly and let Boboti bake until the toppings harden. This effect is similar to cooking a normal omelette in the oven. firm but not crispy. Slightly yellow but definitely not burnt.
And it’s the combination of spicy beef with an omelet-like topping that gives bobotie its unique name.
Close-up of Boboti
Boboti’s little story behind
Quirky delicious is a pretty fair description. At first, Boboti is a mysteriously bizarre name, pronounced ba-bo-ti, but no one is sure where this nickname actually comes from.
What is more certain is that Boboti is associated with Cape Town as a food. special It originates from the special culinary style of the city called Cape Malay. And these centuries-old roots have extended to spice-rich parts of the world. which is now called Indonesia
This is what bobotie is all about. Back in 1652, the Dutch established a maritime service station at the southern tip of Africa. It was established to act as a pilgrim on the colonial journeys between the Netherlands and the East Indies known at that time.
Spices are the main commodity that the Dutch look for for a high income. But they also thought they could use less local Indians than slave labor. to help expand stops in Africa that eventually became Cape Town. from the center of forced labor Various urban societies are also developing. Until it became a community called Cape Malay. And community cuisine is based on the traditions and culinary flavors of the homeland – Indonesia today.
Roboti of the 21st century
In modern South Africa, Boboti is definitely the signature dish. Its popularity means it is often proudly named the national dish. I don’t believe in either statement – just as I don’t consider hot dogs a signature American dish. or Fish and Chips is quintessentially British.
But as I emphasized, Boboti is unique. And I think you’ll agree with me why it’s true. It’s strangely delicious.
Boboti with golden rice
Preparation time 20 minutes
1 hour cooking time
Total time 1 hour 20 minutes
Servings 4 servings
Calories 1121 kcal
for redirect price
- 6 bright red peppers, finely chopped, seeded and whole
- ¾ pound ground beef I used 20% fat beef – like I would make a good beef burger.
- 2 thick slices of white bread, peeled and broken into pieces A little stale bread is also great. But fresh will do. The bread slice I used was about 1/3 inch thick.
- 2 cups full fat milk
- 2 medium yellow onions, peeled and cut into ¼ inch cubes
- 6 garlic cloves, peeled and thinly sliced
- 3 ounces seedless raisins
- 3 ounces almond flakes
- 2 tbsp Light chili sauce, I use light sweet Mango
- 1 tablespoon masala seasoning mix
- 1 teaspoon ground spice, sometimes called paprika
- 2 teaspoons dill
- 2 teaspoons cilantro
- 1 teaspoon turmeric powder
- ½ teaspoon ground cloves
- 1 teaspoon tamarind dissolved in 2 tablespoons boiling water
- 10 bay leaves, very fresh, but also dry
- 3 medium eggs, fresh and free-range is best
- 1 teaspoon ground sea salt
- 1 teaspoon ground black pepper
- 2 tablespoons salted butter
- 2 tablespoons sunflower or canola oil
for plain golden rice
- 2 cups long grain white basmati rice
- 1 ounces seedless raisins
- 1 teaspoon turmeric powder
- 1 cinnamon stick about 1/3 inch thick and 2 inches long
- 1 teaspoon ground sea salt
At first Set your oven to 350F/180C.
Place breadcrumbs in a large mixing bowl and pour in 1 cup of milk. Use a bowl large enough to hold all the bread, milk, and meat. (Another cup of milk will be whisked with the egg to coat your boboti.) Use your fingers to mix well to coat the bread with the milk.
Now put the butter and oil in a pan over medium high heat. Use a pan that can easily hold all the Bobeti ingredients. except egg and milk ingredients
As soon as the butter-oil mixture begins to bubble, sauté the onions. Reduce heat to medium. Then add the onion and stir gently for about 7 minutes. You want the onions to be soft and starting to slightly yellow.
When done, stir in all the chili, garlic, salt, black pepper and ground spices. Soak tamarind with water and 4 bay leaves (the rest will be used to decorate the top of boboi). Place over medium heat and let the mixture cook gently for 3 minutes with a few stirrings.
mix in the ground Reduce heat to medium. You plan to let the whole steak cook until the beef starts to lose its pinkish red color. It should take about 3 minutes over medium-low heat, stirring frequently to break up the meat and slightly brown. Good. Remove the pan from the heat – it’s almost time to mix the spicy beef with the soaked bread. milk already
You will need to use your hands to squeeze excess milk out of the bread. and storing leftover milk Now that you can see that there is no leftover milk, express it and store it. It’s okay. If you have leftovers, you’ll want to save 1 cup of milk for the custard coating.
Once the bread is “watery,” place all the seasoned meats in your large mixing bowl. mix well and I mean mix thoroughly Make sure that the milky white bread goes well with the spicy meat. Completely combined. Good. It’s time to bake.
Transfer meat and bread mixture to a baking dish. The plate should be large enough to hold all the ingredients, leaving at least ½ inch at the top of the plate. Ideally, you want the mixture to be smooth and about 1 ½ inch thick, and be careful to get a flat, smooth surface.
Place plate on center rack in 350F/180C oven, bake for about 30 minutes in between. You’ll have plenty of time to prepare the custard coating and make your golden rice.
Toppings are very simple. Just beat the eggs with 1 cup of milk if you have excess milk from the bread. Use fresh milk add 1 cup.
After 30 minutes of baking, remove the plate from the oven and pour the custard mixture on top. Reduce your oven temperature to 300F/150C. Now arrange the remaining 6 bay leaves in a nice shape on top of the egg mixture.
Return the topping and garnished bobouti back to the 300F/150C oven and bake until the toppings are firm. This will take about 20 minutes or more. check the toppings If not already set Bake for a few more minutes. That’s it. Accomplished.
For rice, follow the instructions on the package. The only difference is that you add rice and other ingredients. All into boiling water – all at once.
Cook the rice according to the instructions and that’s it, your golden rice is ready to serve with your Boboti.
My favorite add-on is to create a simple sambal-like mix consisting of diced cherry tomatoes. Onion, thinly diced and a handful of chopped fresh coriander leaves. For four people, I would use a dozen cherry tomatoes, diced into 1/3-inch squares. I will add ½ medium yellow onion, peeled and chopped into 1/8 inch cubes. Fingers is a very easy sambal to make. And the color is fresh and contrasts with the bold flavors of Boboti.
Calories: 1121kcal Carbohydrates: 135g Protein: 37g Fat: 49g Saturated Fat: 15g Polyunsaturated Fat: 5g Monounsaturated Fat: 24g Trans Fat: 1g Cholesterol: 210mg Sodium: 1455mg Potassium: 1175mg Fiber: 9g Sugar: 17g Vitamin A: 20mgIUV Vitamins:
Categories: Food & Drinks
Source: INN NEW YORK CITY