Boboti - South African Meat Pie... Recipe
Years ago we had a neighbor who made weird food. Weird smelling, weird looking, weird tasting...weird to us. Some of her dishes we couldn't pronounce and after a few meals at their home that gave us a night on the tiles, we quickly came up with a list of excuses to offer up when we were invited to dinner. I tell you this because this is exactly the kind of recipe she would have made. I remember calling my mom to tell her we were served Ethiopian Cous-Cous and it was barely edible - we both laughed hysterically - my mom laughed because she thought this neighbor was hugely entertaining and I laughed because I had escaped food poisoning once again. (Not that there's anything wrong with Ethiopian Cous-Cous...her version just happened to taste like camel dung.) Well now it seems I am the maker of weird food.
Every morning, my neighbor Linda and I walk 3 to 4 miles, depending on how cold and rainy it is. And we usually talk about food, like what we had to eat the night before. Linda came across this recipe and made it for her foodie family - and they all loved it - and that was good enough for me! Linda sent me the recipe and after reading it I did a quick search - there are several versions on the internet as Boboti is practically the official dish of South Africa, famous even! I knew I would love it - it's full of spices with a touch of sweetness...but I also knew the mister would hate it and accuse me of trying to kill him - which he did. Lean ground beef, onions, apples, carrots, raisins, spices and Major Grey's Chutney...what's not to love?!
Actually, the mister accused me of trying to systematically destroy his delicate constitution/colon and in between bites of Boboti, he asked if my happiness depended on him being in a VA hospital with a bag hooked up to his side, because with food like Boboti that was where he was headed. Good to know. The mister, as I have already told you, hates spice, hates flavor, hates anything that tastes great. And this tastes great - AND despite his complaints he ate it! Yes, it has spices in it, cumin, curry, cloves...but it's not overly spicy and it's not hot-spicy. On my weird meter, this would rank near the top...fruity and spicy hamburger with an egg mixture poured over the top...definitely weird food for a little mountain girl but it's fun and filled with flavor...I'm giving this one 4 dangs on the Dang Meter...it's dang, dang, dang, dang good!
Boboti is cooked in a bread-loaf pan and when it is un-molded it holds it's shape, looking just like any meatloaf. But when sliced it crumbles. Linda served her Boboti over mashed potatoes, I served mine with roasted potatoes...mashed would be a better choice but either way, put on your adventure hat and give this one a go.
Boboti - Adapted from Linda Tantillo and Epicurious
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
- 2 bay leaves
- 1 clove garlic, minced
- 1 tablespoon curry
- 1 1/2 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon tumeric
- 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 (you could use beef stock)
- 3 tablespoons Major Grey's Mango Chutney
- 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. In a large non-stick skillet, over medium-high heat, cook meat until no longer pink, breaking it up with a wood spoon as it cookes. 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 un-molding and cutting. Serves 6 to 8.