📝 About This Recipe
Booberotie is a soulful fusion of South Africa's national dish, Bobotie, and the beloved flaky Roti, reimagined as a sophisticated hand-held parcel. This dish marries the sweet-and-savory spiced ground beef of the Cape Malay tradition with a buttery, crisp pastry shell, topped with a signature savory custard. It’s a vibrant tapestry of turmeric, ginger, and apricot flavors that captures the aromatic spirit of Bo-Kaap in every bite.
🥗 Ingredients
The Meat Filling
- 500 g Ground Beef (lean or 80/20 blend)
- 1 White Onion (finely diced)
- 3 Garlic Cloves (minced)
- 1 tablespoon Fresh Ginger (grated)
- 2 tablespoons Cape Malay Curry Powder (mild and aromatic)
- 1 teaspoon Turmeric (ground)
- 2 tablespoons Smooth Apricot Jam (for sweetness)
- 1/4 cup Sultanas or Raisins (soaked in warm water for 10 minutes)
- 1 slice White Bread (crusts removed, soaked in 1/4 cup milk)
The Pastry & Topping
- 6 sheets Frozen Roti Paratha (thawed slightly)
- 2 Large Eggs (at room temperature)
- 1/2 cup Full Cream Milk
- 6 Bay Leaves (fresh or dried)
- 1 pinch Sea Salt and Black Pepper (to taste)
Garnish
- 1 handful Fresh Cilantro (roughly chopped)
- 1 bottle Mrs. Ball’s Chutney (for serving)
👨🍳 Instructions
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1
Preheat your oven to 190°C (375°F). Lightly grease a large muffin tin or individual ramekins to help the roti shells release easily.
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2
Heat a splash of oil in a large skillet over medium heat. Sauté the onions until translucent and soft, about 5 minutes.
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3
Add the garlic, ginger, curry powder, and turmeric to the onions. Toast the spices for 1-2 minutes until the kitchen smells incredibly fragrant.
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4
Increase the heat and add the ground beef. Brown the meat thoroughly, breaking up any large chunks with a wooden spoon.
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5
Squeeze the excess milk from the soaked bread and mash it into the beef mixture. This acts as a binder and creates the signature Bobotie texture.
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6
Stir in the apricot jam, drained sultanas, salt, and pepper. Simmer for 5 minutes, then remove from heat to cool slightly.
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7
Take a roti sheet and gently press it into the muffin tin or ramekin, allowing the edges to ruffle and hang over the sides slightly.
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8
Spoon the beef mixture into each roti shell until three-quarters full, leaving space for the custard topping.
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9
In a small bowl, whisk together the eggs and milk with a pinch of salt until well combined.
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10
Carefully pour the egg mixture over the beef in each shell until it just reaches the top of the meat.
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11
Place one bay leaf on top of each parcel and press it lightly into the custard.
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12
Bake in the center of the oven for 20-25 minutes, or until the custard is set and golden and the roti edges are crisp and brown.
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13
Allow the Booberotie to rest for 5 minutes before removing from the tin. This allows the juices to settle.
💡 Chef's Tips
If you cannot find Cape Malay curry powder, a mix of mild Madras curry powder with a pinch of cinnamon and cloves is a great substitute. Do not overfill the roti shells with the egg custard, or it will spill over and make the bottom of the pastry soggy. For an extra-crispy base, you can blind-bake the empty roti shells for 5 minutes before adding the filling. Ensure the beef mixture isn't too 'wet' before filling; if there is excess fat in the pan, drain it off to keep the pastry flaky. Always soak your raisins or sultanas first; this prevents them from burning and keeps them plump and juicy.
🍽️ Serving Suggestions
Serve warm with a generous dollop of Mrs. Ball’s Original Recipe Peach & Apricot Chutney. Pair with a crisp, cold South African Chenin Blanc to cut through the richness of the pastry. Add a side of 'Sambal'—a fresh salad of diced tomatoes, onions, and vinegar—to provide a bright acidity. A light cucumber raita or yogurt dip works beautifully to balance the warm spices. Serve as an appetizer for a dinner party or as a main course with a side of yellow turmeric rice.