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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bobotie (South African Classic) Recipe

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This recipe for Bobotie (South African Classic), by , is from The Dyer Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Suzy Dyer-Gear


1 cup onions chopped
4 small apricots, chopped
2 tbsp. butter

2 lbs. ground chuck
2 bread slices
1/2 cup milk
2 tbsp. curry powder
1/2 cup black raisins
2 tbsp. slivered almonds
2 tbsp. lemon juice
1 egg
1/2 tsp. turmeric

1. In 4 quart saucepan, sauté onions and apricots in butter
2. Soak 2 bread slices in 1/2 cup milk, squeeze out and reserve milk
3. To onions and apricots, add ground beef, bread, curry powder, raisins, almonds and lemon juice. Brown meat and other ingredients.
4. Place in a greased baking dish and insert 6 bay leaves upright with tips up
5. Bake 40 minutes at 325 degrees and remove from oven
6. Beat 1 egg with leftover 1/2 cup milk, pour over bobotie
7. Bake for 15 minutes longer, remove bay leaves

Serve with yellow rice
Offer chutney, chopped peanuts and shredded coconut in bowls on the side

Number Of Servings:
Number Of Servings:




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