Indian recipes
Babooti - South African casserole dish. Originally from Malaya
(also spelled Bobotie or Boboti)

Categories: Beef Indian Main Dish; South African originally from Malaya

Number of Servings: 4. Approx. Cook Time: 1.5 hr


INGREDIENTS

The main casserole
 1 lb Beef, ground
 2 Tbs Oil, olive
 1 inch Ginger - chopped
 1 ea Onions - diced
 3 cloves Garlic - smashed
 1 ea Pepper - Cayenne, seeded and chopped
 2 slices Bread, heels; crumbled or cut into 1/2 inch cubes
 1/2 cup Water
 2 Tbsp Vinegar
 2 Tbsp Sugar
 2 tsp Cumin, ground
 1 tps Tumeric, ground
 2 Tbsp Curry Powder
 1 tsp Corriander, ground
 1/2 cup Raisens
 2 ea Bay Leaves, whole

The Custard
 2 Eggs
 1 cup Milk

The Rice
 2 cups Water, with pinch of salt
 1 cup Rice, long grain
 2 ea Cloves
 6 ea Peppercorns
 1/2 stick Cinnamon


DIRECTIONS

        Heat oven to 425 degrees F.
        Place ground beef in pan, heat until it browns, draining excess fat. Turn off heat.
        Meanwhile, chop or dice ginger, onion, garlic, and cayenne peoper. In a second heated pan, fry the diced ingredients in the olive oil until the onions turn transparent, and then add spices and curry to mixture for 1 or 2 minutes until aromatic.
        In a glass bowl, mix the place water, vinegar, and sugar, and then add the crumbled bread. Mix together and let soak for a few minutes.
        In a large and deep enough casserole dish, mix beef from first pan, fried ingredients from second pan, and the bread mixture from the glass bowl after it has first been swished around the second pan to soak up any curry and spice mixture. Add raisens, and thoroughly stir all ingredients together. Insert 1 of the bay leaves into the center of the mixture, just before placing the casserole dish into the heated oven.
        Cook for 20 minutes.

        Just before the first cooking time is up, in a bowl beat the eggs and then add the milk and whip them into foamy mixture, adding a litte ground black pepper at the last.
        Take hot dish out of oven and slowly spoon the foamy egg custard on the top of Bobooti. Place dish back into oven.
        Cook for another 40 minutes, or until all the egg custard is no longer liquid.

        Meanwhile, in another pan, bring the 2 cups water (with a pinch of salt) to a boil, adding the other (1) bay leaf, cloves, peppercorns, and cinnamon stick. Stir the rice into the boiling water, reduce the heat to very low, tightly covering (or even weighing down the lid) the pan, and cook undisturbed for 15 minutes. Turn off the heat, and leave the rice with lid on for at least another 5 minutes.

        Remove hot dish from oven after its 40 minutes.

        To serve, fluff up the rice, and spoon out on plate, covering rice with a portion of the Bobooti.

        Serve with your favorite chutney, droplets of yogart, raita, etc.

        I hope you enjoy this spicey dish brought over by Malaysians to South Africa.

 Source: South African friend modified as remembered by Philip McEldowney


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Webber Philip McEldowney
Last update: Saturday, 29 January 2011.
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