Bobotie is a fruity mince dish from Southern Africa, for those of you who don’t know.
Bobotie is always tasty, but this recipe is especially tasty. It worked out very well even though it was made very fast – we were really hungry!
So here it is – a fast and easy but delicious Bobotie recipe with its perfect fruity and sweet flavours.
garlic clove, chopped
2 small yellow onions
2 carrots, finely chopped
400g beef mince
2 teaspoons madras curry or beef curry
1/2 teaspoon salt
1 teaspoon ground black pepper
half a teaspoon ginger spice
half a cup bread crumbs or rusk crumbs
1 cup milk
half a cup raisins
1 teaspoon cinnamon
4 tablespoons chutney or fruit/ mango chutney
3 or 4 bay leaves
Heat the oven to 180 degrees Celsius. Start by soaking the crumbs in the milk so that they are just covered in milk. In a pan, fry the onions, carrots and garlic together in some oil. When ready, set aside. In a bowl, mix together the mince, bread crumbs (drain and set the milk aside), salt, pepper, curry, ginger, cinnamon and the raisins. Also add the onion mix. Mix well.
Fry the mince mixture in a pan until cooked.
Put the mixture in a oven dish and flatten a little. Now whisk two eggs in the remaining milk. Add some salt and pepper. Cover the mince mixture in the dish with the egg and milk mixture. Lastly, decorate with 3-4 bay leaves.
Cook for 25 minutes or until golden.
Serve on rice.
(makes 3-4 portions)
400 g Chicken breasts
a teaspoon fresh ginger sliced into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons Curry powder
2 teaspoons Garam Masala powder
1 teaspoon Turmeric powder
2 teaspoons Cumin
1/2 teaspoon Salt
1/2 teaspoon black pepper
2 medium onions
4 tablespoons olive oil
1 large tin pineapples pieces
1 small green apple, finely chopped
¾ cup full cream milk
1 cup chicken stock
3-4 bay leaves
Desiccated coconut to serve
Chutney to taste
Basil for garnish
I’m crazy about a good curry! A curry is always such an exciting and exotic dish. I looked in my kitchen cupboard to get some inspiration to spice up a regular evening’s dinner to find a large tin of pineapples which motivated me to make the following dish;
Fry onions, ginger, garlic, curry powder, salt and pepper in some olive oil. Fry until brown in colour. Add the chicken pieces and fry a bit on each side for about 5 minutes until browned. Next, add the pineapple pieces, juice from the tin, apple, milk, bay leaves and chicken stock. Cook, covered, on medium heat for about 25-30 minutes . Add a teaspoon turmeric spice. Remember to cook some rice or pasta to go with your meal. White rice works best because it sucks up the curry saucyness which makes it yummy. Right before the end, add Garam Masala spice and cook for a further 10 minutes or longer. The longer the curry is cooked, the more the chicken absorbs the curry to make it more succulent. Serve the curry on rice with chutney, banana slices and coconut on the side.
Tip: the banana can also be fried.
South Africa’s favourite dish!
A mixture of meat, fruit & golden topping!