Pronounced "ba-boo-tee" this popular, traditional meal from Cape Town could vie for South Africa's National dish. This one-pot traditionally features spiced mince (or can be done with lentils for vegetarians) with a golden, custard-style topping. A fusion pie-style dish with Malay, Indian and Dutch influence, it can now be found all over Africa and has even been adapted in Argentina where the Bobotie mixture is placed in a hollowed out pumpkin or marrow and baked until tender!
- slice of bread
- 1 onion (finely chopped)
- 2 carrots (finely chopped)
- 400g tin green lentils (drained and rinsed)
- 3Tbsp sultanas/raisins
- 200ml milk
- 1 egg
- steamed greens
- 100g rice
- 1 tbsp mango chutney
1. Soak the bread
Heat the oven to 200C / fan 180C / gas 6. Put the bread in a shallow bowl. Pour 100ml of the milk over, mix it up and leave aside to soak.
2. Start the base
Heat a little oil in a pan over medium heat.
Add the onion and carrot and fry for 4 mins to soften. Stir in the CAPE CURRY PASTE, then add the green lentils and fry for 3 mins.
3. Add the South African flavours
Add the BOBOTIE BLEND, the SOSATIE SAUCE, the sultanas and the soaked bread and mix well. Cook for 2 mins, to let the bread break down into the mixture.
Transfer the mixture to an ovenproof dish. Flatten down and pat the surface dry by pressing some kitchen paper onto the top of the mixture.
4. Make the topping
Whisk the egg in a bowl then add the other 100ml of the milk. Season it and pour it over the Bobotie mixture. Bake it in the oven for 15 mins and then swap the setting to a medium-hot grill for another 3-4 mins, or until the topping has set and is golden brown, taking care not to let it over-brown (see tip).
Meanwhile, if you’re having greens or rice on the side, prepare them now, according to pack instructions.
Serve a large spoonful onto each plate. It's very filling on its own, but if you're having sides, serve with your greens or rice and a spoonful of mango chutney (if having).
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