Savannah Central Bobotie

A South African dish with influence from Malaysia, India and the Netherlands with adaptations in Argentina. With Zootopia full with animals from all over the globe, this worldly dish was perfect!

Servings

2

Ready In:

30 mins

Good For:

Dinner

Inspiration from

Zootopia

Zootopia (Zootropolis in UK) is a movie about equality across different species. A rabbit and a fox put their skills to the test in a quick paced detective comedy, searching for answers behind strange disappearances across the various continental zones of the city. I loved the mystery behind the movie and the stereotypes of the animals personalities and traits throughout the movie. It was great that both Judy Hopps and Nick Wilde challenged these stereotypes, working together to solve the case!

Because there are so many locations in the movie, and so many different types of animals through the film, it was hard to pinpoint a dish that fit with Zootopia. I stumbled across the Bobotie dish online and was stunned by the influences that built this dish. A dish that has truly been adapted around the world could only be chosen for Zootopia. What hit home however, is that it’s primarily a South African dish. With a movie that spans across different zones, there was one location that the characters kept coming back to: Savannah Central. The Savannah and the African dish tied together perfectly!

South African Bobotie (pronounced Bah-Borr-Tee) is a delicious one pot dish made with curried mince with sultanas and a eggy topping. With Malay, Indian and Dutch influence, this warming pie-style dish can be found across Africa. It has also been adapted in Argentina where the mixture is put into a hollowed out pumpkin and baked!

Ingredients

  • 2 slices of Bread
  • 1 onion
  • 500g Beef Mince
  • 3 tbsp Sultanas
  • 1 tsp Sage
  • 1 tsp Parsley
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 1 tbsp Curry Paste
  • 250ml Milk
  • 2 Eggs
  • 90g Kale (optional side)
  • Mango Chutney (side)

For the Sauce:

  • 1 tbsp White Wine Vinegar
  • 1 tbsp Vegetable Oil
  • 2 tsp Lemon Juice
  • 1 tsp Onion Powder
  • 0.5 tsp Turmeric
  • 0.5 tsp Cumin
  • 0.5 tsp Ground Coriander
  • 0.5 tsp Ground Ginger
  • 2 tbsp Water
  • Seasoning of Black Pepper

I’ve added two sides to this dish. One essential: Mango chutney. Whilst this dish has tonnes of flavour, the egg dries up the dish when it cooks through the dish. The Mango Chutney brings that saucy substance through each spoonful giving a hint of extra fruity flavour to the dish and moistens up the texture too. The other side: Kale. I chose Kale to bring some extra countries into the mix. With Mediterranean and Greek origins, steamed Kale helped bring a crispy texture to the dish. If you’re adding a vegetable side to the dish, I recommend Kale or any other green leafy vegetable. It sure does bring an extra hint of colour to the dish too!

This dish lists curry sauce as an ingredient. Personally I prefer milder curries than most, so I chose a Korma curry paste for my dish. I suggest however that you pick out a Malay curry paste to get those spices coming through. A Rendang, or Laksa curry paste could work well, or similarly with me choose and Indian curry paste. You could go the extra mile and make your own, servicing your own heat preferences. You only need a tablespoon in this dish, but you could always add it to a curry or a stew!

Step by Step Instructions

Step 1

Heat the oven to 200C/fan 180C/gas 6. Cut the crusts off the bread and tear it up. Add to a bowl then pour over 100ml of the milk. Mix and leave to soak. Mix all the sauce ingredients together in a separate bowl.

Step 2

Dice the onion. Heat some oil in a large frying pan over medium-high heat and add the onion for 3 mins. Add the curry paste (check the ingredients to see which curry paste to use) and the mince and fry for 5 minutes.

Step 3

Stir in the sage, parsley, oregano and thyme. Pour in the sauce, sultanas and the soaked bread and mix well. Cook for 2 minutes.

Step 4

Transfer the mixture to an ovenproof dish. Flatten it down with a spatula.

Step 5

Whisk the eggs with the rest of the milk. Season it and pour it over the Bobotie mixture. You can add some bay leaves to the top of the mixture if you like. 

Step 6

Bake it in the oven for 15 mins so that the egg mixture has set. Meanwhile, steam your kale in a colander over boiling water. Once all has been cooked, served together with a dollop of Mango Chutney on the side.

Savannah Central Bobotie

A South African dish with influence from Malaysia, India and the Netherlands with adaptations in Argentina. With Zootopia full with animals from all over the globe, this worldly dish was perfect!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: African
Keyword: Zootopia
Servings: 2 people

Ingredients

  • 2 slices Bread
  • 1 Onion
  • 500 g Beef Mince
  • 3 tbsp Sultanas
  • 1 tsp Parsley
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 1 tbsp Curry Paste
  • 250 ml Milk
  • 2 Eggs
  • 90 g Kale optional
  • Mango Chutney side

For the Sauce

  • 1 tbsp White Wine Vinegar
  • 1 tbsp Vegetable Oil
  • 2 tsp Lemon Juice
  • 1 tsp Onion Powder
  • 0.5 tsp Turmeric
  • 0.5 tsp Cumin
  • 0.5 tsp Coriander ground
  • 0.5 tsp Ginger ground
  • 2 tbsp Water
  • Black Pepper

Instructions

  • Heat the oven to 200C/fan 180C/gas 6. Cut the crusts off the bread and tear it up. Add to a bowl then pour over 100ml of the milk. Mix and leave to soak. Mix all the sauce ingredients together in a separate bowl.
  • Dice the onion. Heat some oil in a large frying pan over medium-high heat and add the onion for 3 mins. Add the curry paste (check the ingredients to see which curry paste to use) and the mince and fry for 5 minutes.
  • Stir in the sage, parsley, oregano and thyme. Pour in the sauce, sultanas and the soaked bread and mix well. Cook for 2 minutes.
  • Transfer the mixture to an ovenproof dish. Flatten it down with a spatula.
  • Whisk the eggs with the rest of the milk. Season it and pour it over the Bobotie mixture. You can add some bay leaves to the top of the mixture if you like. 
  • Bake it in the oven for 15 mins so that the egg mixture has set. Meanwhile, steam your kale in a colander over boiling water. Once all has been cooked, served together with a dollop of Mango Chutney on the side.

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