Serves: 4-6
A golden oldie, but still a South African favourite.
Bobotie:
- 250 ml (1 cup) milk
- 1 slice bread
- 30 ml (2 tbsp) olive oil
- 1 onion, sliced
- 2 cloves garlic, grated
- 1 large carrot, grated
- 800 g vegan mince
- 15 ml (1 tbsp) curry powder
- 10 ml (2 tsp) turmeric
- 10 ml (2 tsp) cumin
- 5 ml (1 tsp) garam masala
- 3 bay leaves, plus extra to garnish
- 15 ml (1 tbsp) chopped thyme
- 60 ml (4 tbsp) chutney
- 30 ml (2 tbsp) lemon juice
- 125 ml (1⁄2 cup) seedless raisins
For the custard layer:
- 250 ml (1 cup) chickpea flour
- 5 ml (1 tsp) baking powder
- 2,5 ml (1⁄2 tsp) turmeric
- 2,5 ml (1⁄2 tsp) kala namak (Himalayan black salt)
- 250 ml (1 cup) milk
Instructions:
- Preheat the oven to 180 °C. Spray a 32 x 20-cm baking dish with non-stick cooking spray or
grease with a little oil. - Make the bobotie: Pour the milk into a flat container and place the bread in the milk to soak.
- In a pan, heat the oil over high heat. Add the onion and fry until translucent. Add the garlic and fry until browned and fragrant. Stir the carrot and mince into the onion mixture. Add all the spices and herbs and mix through.
- Using your hands, take the bread out of the milk, squeeze the excess milk back into the container and add the bread to the pan (it will break apart). Mix through.
- Fry the mixture until the mince is browned. Add more oil or a dash of water if needed.
- Add the chutney and lemon juice to the reserved milk and stir well. Add the milk mixture to the mince pan and mix through. Cook for a few minutes until the liquid has reduced somewhat.
- Finally add the sultanas to the pan and mix through. Scoop the mixture into the prepared baking dish.
- Make the custard layer: In a blender, mix all of the ingredients until well combined. Pour over the mince mixture. Make a few incisions into the mince so some of the custard seeps into it. Place 3-4 bay leaves on top of the custard layer, to garnish, and press them down slightly.
- Bake in the preheated oven for 30 minutes. Serve with yellow rice.
