Meat + fruit is a combination you must love to enjoy this meatloaf, but I do (if you smiled at the taste of your first bacon-wrapped date, this recipe is for you). I’d never heard of bobotie (pronounced BO-booh-tea) before last week when I discovered a wild and wonderful recipe on Saveur. This isn’t the first time I’ve made a Paleo-friendly meatloaf, but a curried version that’s described as a contender for the national dish of South Africa sounded like too much fun to pass up!
After I started researching different versions of the recipe, I found this centuries-old dish mentioned in the Wall Street Journal and The New York Times, not to mention on the sites of culinary celebrities such as Nigella Lawson and Rachael Ray. How had I never heard of this dish before? In any case, I know it now and it’s a keeper: a combination of rich, pungent meat and jammy fruit, warming spices, and the crunch of a slivered almond topping (I opted to replace the traditional custard topping of eggs and milk with nuts).
Don’t let the long ingredient list discourage you from trying this Paleo-friendly recipe. It’s a matter of moments to spoon in the rich mixture of spices. Enjoy!Print