To be specific, it's South African in origin. We're talking about that country's national dish, Bobo-Tie. Judith Finlayson, who wrote The Chile Pepper Bible, stopped by Tonia's Kitchen to talk about her recipe for Bobo-Tie. It's a South African ground beef casserole that combines flavors of both the sweet and spicy origin. Judith told Tonia she takes the spice of curry powder and the sweetness of apricots, raisins and apples to create a wonderfully unique casserole that we think will be at home on many a dinner table.
2 TBS vegetable oil, divided
2 lbs lean ground beef
2 medium onions, finely chopped
4 cloves garlic, minced
2 TBS curry powder
1 tsp salt
½ tsp black pepper
½ cup dried apricots
1/4 cup raisins
1 cup bread crumbs
2 eggs, beaten
½ cup whipping cream
In a skillet, heat 1 TBS oil over medium-high heat. Add beef and cook, stirring often, until meat is no longer pink. Using a slotted spoon, transfer to slow cooker stoneware. Drain off liquid in pan.
Reduce heat to medium. Add remaining oil to pan. Add onions and cook until soft. Add garlic, curry powder, salt and pepper and cook for 1 minute. Remove from heat.
Add apricots and bread crumbs, combine well and transfer mixture to slow cooker stoneware. Mix to integrate the meat mixture. Cover and cook on LOW for 6-8 hours or on HIGH for 3 to 4 hours, until mixture is hot and bubbling.
In a small bowl, combine eggs and cream. Mix well. Pour over meat mixture. Cover and cook on HIGH for 30 minutes until top is set.
