Honeymoon Safari

February 21, 2008

Time to heat things up a little for Sam and Harry, I think, and since I’ve just had some nice curry, not to mention some good fellowship over at Almostgotit.com today, I’m feeling both warm and generous again. How about sending the honeymooners on a South African safari? While I cannot in good conscience allow Sam and Harry to try a lion-meat steak (even if it were legal, which I don’t think it is), I think they will like Bobotie, and you might too.

TOMORROW: Have you ever been to a yurt?

Bobotie Casserole

February 21, 2008

Image: Impala African Safaris

First stop is a lodge in the Madikwe Game Reserve , a home base from which our two lovers may spend several days venturing out to see an enormous range of exotic wild game.  Later, if feeling luxurious, they must spend an additional night or two at The Palace of the Lost City, a five-star hotel set in the middle of its own tropical jungle and featuring a fine restaurant, where they can enjoy the multi-cultural riches of South African cuisine before flying home out of Johannesburg.

Bobotie is long-time favorite South African dish, and there are many variations of this minced meat and egg casserole which is traditionally flavored with spices, fruit, and almonds. –Almostgotit

1 slice bread
3 cups milk
1 lb very lean ground beef
1 large onion, peeled and chopped
1 tablespoon butter
1 tablespoon curry paste or powder
½ cup chopped almonds or unsweetened coconut
Juice of one lemon
2 tablespoons vinegar
1 tablespoon apricot jam
3 eggs
1 tablespoon tomato paste
Dash each of salt, pepper,

Soak bread in half the milk, squeeze out excess milk WITHOUT DISCARDING IT and mash the bread with a fork.  Set bread aside. Pour the reserved milk back into remaining milk, and set milk aside.

Cook the ground beef.  Add salt, pepper, tomato paste and a little parsley. Set aside.

Fry the onions in butter and add curry – allow to darken slightly. Beat the eggs and milk together. Add lemon juice to onion mixture, then add apricot jam, almonds, bread & vinegar.  Stir in the beef, then add one third of the milk & egg mixture. Pour into a casserole dish and bake for ten minutes at 325° F.   Carefully pour the remaining milk & egg mixure over the casserole and continue baking until brown, approximately 30 minutes.  Serve with steamed rice (traditionally seasoned with yellow saffron) and chutney.

  • Don’t miss this recipe for Elephant Stew  included on the South African website FunkyMunky (it “takes 2 months to prepare” and calls for “1 heaping wheelbarrow of onions.” But it’s for reading pleasure only: we don’t REALLY want Sam & Harry to kill any elephants!)