#53: South Africa – Bobotie

Savory & Sweet, Bubbly Bobotie

With the dropping temps, we are officially in casserole season. For country #53, South Africa, I elected to make the national dish because after looking through several recipes online and looking at the end result photos that just oozed warmth, I felt this was the perfect dish to head into Thanksgiving week.

This was an extremely straightforward dish to make and while it does contain a few spices, if you’ve ever done any cooking with Indian-centric spices, you’ll be good hands with this dish that boasts curry powder, cumin, turmeric, and more. I wanted to get a bit more use out of my cast iron skillet, so I opted to minimize the number of dishes to deal with afterward and used this for all cooking steps from cooking the onions in a host of spices to mixing in the ground beef with chutney and jam to moving this into the oven to cook and set.

This is the main recipe I used, but I made a few tweaks along the way: https://tasteoftheplace.com/bobotie/#recipe

Overall Level of Effort: 2

Skill Level: Beginner

Would Make It Again? Yes

Additional Notes: The end result was very flavorful and a bit sweet, so if you like things a bit more spicy, I might suggest using a medium or hot curry powder. I used a curry powder from Penzey’s that I love, but I think it’s pretty mild in flavor. Both Matt and I loved this dish but he dressed his up a bit with hot sauce (no big surprise there).

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