BOBOTIE Serves 4 to 6

This is a South African recipe adapted from Cook It is sweet and tangy and a different way to use ground beef than the standard Italian meatloaf and meatballs. You can also mix ground lamb/ground beef. Plus, it makes the delicious breakfast the next day.


2 pounds ground beef
1 large onion
1 tablespoon olive oil or lard
1 thick slice stale white bread
1 cup milk (more or less)
2 tablespoons apricot jam or preserves
juice of half a lemon (you can add more if you like it less sweet)
10-12 dried apricots chopped
1/4 cup seedless raisins
3 Tbsp slivered or chopped almonds
2 teaspoon curry powder (more if you prefer it stronger, but the dish is meant to have a mild curried flavour)
1 tablespoon fresh ginger grated
3 cloves garlic
salt and pepper
3 bay leaves
3 eggs


Lightly fry chopped onion over medium heat in oil till golden. Use a large cast iron pan if you have one or another pan that can go in the oven. Add chopped garlic and grated ginger. Remove from heat.

Soak bread in half a cup of milk, then crumble with a fork. Add to the beff and mix well.

Return the pan to the stove on medium heat. Add a little oil if the onion has absorbed it all. Add the meat and all other ingredients except the rest of the milk, the bay eaves and the eggs.

Mix well to avoid lumps of beef. Cook until soft and cooked through, to the stage when meat is getting brown and not pink.

Check for seasoning and add anything you think is missing/adjust to your tastes.

Lightly beat the two eggs in a small bowl. Add 1 cup of milk plus what is left of the milk in which the bread was soaked. Total should not exceed one and a half cups. Mix well, add salt and pepper.

After beating well, pour the milk and egg mixture over the meat.  Place 3 bay leaves in the casserole, sticking straight up.

Bake uncovered in a 350-375F oven  for 30 to 40 minutes until the egg mixture has set. Serve piping hot with the turmeric rice – see recipe below – and an oniony salad and fruit chutney if you have some on hand, or make one!




2 cups long-grain rice

1/2 tsp. cloves
4 cups water
2 Tbs oil (approx)
1/4 tsp turmeric
raisins – as many or few as you like



Heat oil a little. Add the rice and cloves and stir till coated.  Add water, salt and raisins.  Add the powdered turmeric (a little at a time till the shade of yellow you like has been achieved). Bring to a boil, then turn heat to low and simmer until done.