A more South African dish than bobotie you’ll struggle to find. This recipe has a few twists – the topping has a coconut flavour and the synergy between this, the spicy mince mixture, dried fruit and avo salsa is one you’ll definitely make again.
2 thick slices wholewheat bread
250ml (1 cup) boiling water or Rooibos tea
30ml (2 tbsp) Westfalia Plain Avocado Oil (or ½ Plain and ½ Chilli-Flavoured Oil)
1 kg lean beef or ostrich mince
2 onions, finely chopped
2 cloves of garlic, crushed
30ml (2 tbsp) grated fresh ginger
20ml (4 tsp) mild curry powder
15ml (1 tbsp) each dried mixed herbs, ground cumin and coriander
5ml (1 tsp) ground turmeric
4-6 cardamom pods, crushed
10ml (2 tsp) garam masala
30ml (2 tbsp) apricot jam
125ml (½ cup) raisins or Turkish apricots, quartered
60ml (¼ cup) lemon juice
salt and pepper to taste
3 eggs, beaten
250ml (1 cup) coconut milk or buttermilk
6 bay leaves
60ml (¼ cup) coconut shavings or desiccated coconut
1 avocado, cubed
½ x 200g tub Westfalia Plain Guacamole
5 soft dried peaches or Turkish apricots or 1 fresh peach or ½ mango, cubed
45ml (3 tbsp) slivered almonds, toasted
60ml (¼ cup) coconut shavings or desiccated coconut, toasted
15ml (1 tbsp) Westfalia Plain or Lemon-Flavoured Avocado Oil
30ml (2 tbsp) chopped fresh coriander
1. Place bread in a bowl and cover with water to soak.
2. Heat oil in a large frying pan and fry mince in batches until golden. Spoon out.
3. Sauté onions, garlic and ginger. Add spices and dried herbs and fry until aromatic.
4. Preheat the oven to 180˚C. Add mince, bread and jam. Simmer for 20 minutes, add raisins or apricots and lemon juice. Season and spoon into an oven dish.
5. Mix eggs and coconut milk and season to taste. Pour over the meat mixture and top with bay leaves. Sprinkle with coconut and bake for 20 minutes or until set.
6. Avo salsa: Gently mix all the salsa ingredients, season to taste and serve with bobotie.