Recipe: Marcus Samuelsson’s Bobotie Pie

PIE-A-DAY #31

Today, a South African pie from chef Marcus Samuelsson, who recently published a memoir, called Yes, Chef. (You can hear Evan’s interview with him about his memoir here.) His Bobotie Pie recipe comes from his 2006 cookbook, The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa.

Samuelsson says that Bobotie Pie is like a casserole, usually eaten on Sunday afternoons. Some people add almonds to it. Samuelsson recommends serving it with mango sambal and creamed Swiss chard.

Read below for his recipe, and click here to enter YOUR delicious pie (or pies) in the 6th Annual Good Food Pie Contest on Saturday, September 8th at the Fowler Museum.

A special thanks to Monte Mathews of Chewing the Fat for his photo of Bobotie Pie.

Bobotie Pie

(From Marcus Samuelsson’s The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa)

1 1/4 pounds ground beef

1 medium red onion, finely chopped

2 garlic cloves, minced

1 tablespoon green masala, or curry powder

1/2 teaspoon ground cumin

1/2 teaspoon crushed coriander seeds

2 tomatoes, chopped, or 1 cup chopped canned tomatoes

1/4 cup bread crumbs

1/4 cup crushed peanuts or smooth peanut butter, preferably unsweetened

2 teaspoons salt, divided

1 cup milk

2 large eggs

2 egg yolks

pinch of ground nutmeg

Heat a dutch oven or other large heavy pot over medium-high heat. Add the beef and onion and cook, stirring to break up any lumps, until the beed is well browned, about 5 minutes. Stire in the garlic, masala, cumin, coriander, and tomatoes, reduce the heat to low, and cook, stirring occasionally, for 10 minutes

Stir in the break crumbs, peanuts, 1 1/2 teaspoons of the salt, and 1/2 cup water and cook for another 15 minutes, stirring occasionally. Remove the beef mixture from the pot with a slotted spoon and drain on paper towels. Transfer to a plate and refrigerate for 20 minutes.

Preheat the oven to 350ºF. Generously butter a 2-quart baking dish. Spread the beef mixture in the bottom of the pan and press down to pack well. Whisk together the milk, eggs, egg yolks, nutmeg, and the remaining 1/2 teaspoon salt and pour over the beef mixture.

Set the baking dish in a larger baking pan and add enough hot water to come 1 inch up the sides of the baking dish. Cover with aluminum foil and bake for 25 minutes. remove the foil and bake for another 20 minutes, until the custard topping is golden brown and a toothpick inserted in the center comes out clean.

Cut into squares and serve with mango sambal and creamed Swiss chard.