My recipe for traditional South African Bobotie

Bobotie is a traditional South African dish made of lamb mince mixed with spices and fruit and a creamy egg topping. It’s a great combination of flavours and textures and really easy to make. There are plenty of different ways to make it, this is the one I’ve perfected to my taste. Experiment with spices and fruits to find yours.

I like to serve it with rice and a collection of sambals. Chopped onion and tomato, chopped banana, chopped pineapple or mango all work really well. And if you have some dessicated coconut in the house it’s delicious sprinkled over the top. Oh and don’t forget some chutney on the side. I love the South African brand Mrs Balls. We always have a bottle of rissie blatjang (chilli chutney) in our cupboard, it has a real chilli bite. You can get milder ones to suit your taste.

Bobotie also tastes amazing the next day and because it sets, kind of like a cake, it’s easily portable. You don’t even have to heat it up, it’s delicious cold.

Oh and to keep up the South African theme, my sambals are served here in my lovely Carol Boyes dishes, a Christmas present from several years back that I use all the time.

Do you have a recipe you think is tastier? Perhaps you have a secret ingredient? Let me know, I’m always open to suggestions to make my favourite dishes better.

The bubbling bobotie straight out of the oven

Serves 4

1tbsp vegetable oil

1 onion

1 clove garlic

500g lamb mince

2 tsp ground coriander

2 tsp ground cumin

2 small dried chillies, chopped

2 handfuls fresh white breadcrumbs

1 tbsp white wine vinegar

1 tbsp apricot jam

1 egg, beaten

2 tbsp sultanas or raisins

For the topping

140ml double cream

2 eggs

Fry the onion and garlic until soft. Add the meat until browned.

Take off the heat and stir in the rest of the ingredients. Turn into an oven dish.

Beat the egg and cream topping together, pour over and bake in the oven for 45 minuted, keeping covered for the first 30 minutes.

Serve with rice and sambals.

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