Wednesday, February 1, 2012


I am constantly looking for new recipes - this wonderful way of eating is causing me to be in the kitchen a lot more! I kind of took a break from cooking this past year and now I need to get away from all of this comfort/convenience food. My most recent find is from the Pots and Pins blog.

Boboti is a South African meat pie. Although it uses a lot of spices, it is not really spicy. We both really enjoyed this!

It is not the most appetizing looking dish!

Boboti is cooked in a bread-loaf pan and when it is unmolded it holds it's shape (mine kind of did!), looking just like any meatloaf.  But when sliced it crumbles (we didn't slice, we used a spoon!).  Serve Boboti over mashed potatoes, with roasted potatoes, with rice, or with a salad.
cooking spray
1 1/2 lbs. uncooked lean ground beef
1 medium onion, finely chopped
1 medium Granny Smith apple, peeled, cored and finely chopped
2 large carrots, peeled and finely chopped
1/2 cup raisins - I left these out
2 bay leaves
1 clove garlic, minced
1 tablespoon curry
1 1/2 teaspoons salt
1 teaspoon chili powder
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cloves
1/4 teaspoon black pepper
zest from half a large lemon
juice from half a large lemon
1/4 cup dry red wine (I used beef bouillon)
3 tablespoons Major Grey's Mango Chutney (I found this at Piggly Wiggly near BBQ sauce)
1 cup fresh bread crumbs
2 large eggs
1/2 cup milk

Preheat oven to 375 degrees.  Coat a 9-inch bread loaf pan with cooking spray. 

Cook meat until no longer pink, breaking it up with a wood spoon as it cooks.  Drain meat. Set aside. 

In same skillet, over medium-high heat, combine onion, apple, carrot, raisins and bay leaves and cook, stirring frequently, until soft, about 10 minutes.  Stir in garlic and all of the spices, lemon zest and juice, and cook for an additional 2 minutes.

Stir meat into vegetable mixture and add bread crumbs.  Pour in wine and scrape the sides and bottom of skillet to loosen up any stuck pieces of food.  Simmer mixture, stirring constantly, for 5 minutes; remove from heat.  Remove bay leaves.  Stir in chutney.  Spoon mixture into prepared pan and press down with back of wooden spoon. 

In a small bowl combine eggs and milk, whisk together.  Pour over the top of the meat mixture, tilting pan to evenly coat top.

Bake in 375 degree oven for 20 to 25 minutes or until egg mixture on top is set.  Let cool slightly before unmolding and cutting.  Serves 6 to 8.

1 comment:

  1. Hi there Jeanne, I was most interested to see your recipe here for Boboti. I am South African and live here in SA. Your remark about "turning it out of a mould". We definitely don't cook it in a loaf pan. I'm not sure where you came by your recipe, but that is not the traditional way of making it. We make it in a round or square casserole dish out of which it is also served, so no "unmoulding". Also in your beaten egg which is poured over the top, you must add either a lemon leaf or a bay leaf. You won't believe the different taste, especially if you add a lemon leaf. Enjoy!



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