This South African classic is a family favourite and a brilliant vessel for secret vegetables. We’ve kept our version quite mild in flavour; add a little more curry powder to spice it up for more adventurous kids.
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This South African classic is a family favourite and a brilliant vessel for secret vegetables. We’ve kept our version quite mild in flavour; add a little more curry powder to spice it up for more adventurous kids.
YIELDS
6 Servings
5 tbsp butter
1 onion , chopped
2 carrots, peeled and chopped
1 red pepper, seeded and chopped
1 cup grated courgette
1 tbsp grated fresh ginger
3 cloves garlic, crushed
1 tbsp mild curry powder
1 tsp tumeric
2 tsp ground cumin
2 tsp ground coriander
3 whole cloves
5 whole allspice
2 tbsp honey (optional)
1 tbsp red wine vinegar
400 g tin whole peeled tomatoes, blended
800 g beef mince
1 tsp dried mixed herbs
salt and pepper
for the custard
1 cup milk
2 eggs, beaten
8 bay leaves
Melt the butter in a wide-based pot and gently fry the onion, carrots, red pepper and courgette until soft. Stir in the ginger and the garlic and fry for minute or so. Add the spices and fry for another minute to release their flavour.
Pour in the honey, vinegar and tomato, and bring to the boil.
Mix in the remaining ingredients, ensuring that everything is combined well; you don’t want meatballs in your mince.
Cook for about 15 minutes, stirring all the time. When it’s done, season well with salt and pepper.
Spread the mixture in a greased ovenproof dish.
To make the custard, lightly beat together the milk and the eggs.
Press the bay leaves into the bobotie mixture and carefully pour over the custard.
Bake for about 30 minutes, until the egg topping has set.