When Ketchum caterer Andrew Dunning kayaked the Zambezi River, the fourth longest river in Africa, he discovered a moist, flavorful, inexpensive casserole called Bobotie

It’s a common South African dish that’s both savory and sweet and easy to make, utilizing any kind of ground meat you have on hand. The dish originates from the 1600s and features spices from Indonesia and Southeast Asia brought to Africa via the Dutch silk trade.

Join Andrew in Marie’s kitchen as he shows how to make this dish and discusses his kayaking trip.

BOBOTIE

3 T butter

1 pound ground beef (lamb, elk, deer, chicken or turkey also work)

1 large onion, diced

3 slices country-style bread

Curry powder

1 or 2 cloves garlic, chopped

Cayenne pepper

2 tablespoons tomato paste

Salt

Dried raisins (or other chopped fruit)

Chopped nuts, optional

4 bay leaves

2 T Chutney or apricot jam (Andrew uses an apricot jalapeno jam glaze)

1-2 T Worcestershire sauce

2 eggs

1 to 1.5 cups milk

Preheat oven to 350 degrees.

Soak the bread in a little bit of the milk.

Melt 2T butter in pan on medium or medium high heat. Brown diced onion.

Sprinkle generous amount of curry powder on this with a couple pinches of salt and garlic, stirring for a minute or two.

Stir in the tomato paste.  Add raisins (and nuts if you use them).

Push the mixture to the side of the pan and cook beef with a bay leaf. Add another tablespoon butter and a couple tablespoons of the apricot jalapeno glaze or chutney, along with the Worcestershire sauce

Add soaked bread and mix in until the bread disintegrates.

Make a custard by mixing 2 eggs with leftover milk. Pour over meat mixture and bake for 20 to 30 minutes.

Serve with yellow rice (you can color rice yellow with turmeric powder).