Cape Malay cuisine is widely known to be a colourful and flavourful blend of the tastes of Asia and Europe stirred together to create a taste sensation.
In South Africa Cape Malay food was seen to be food for the working-class, however times have changed and dishes such as Bobotie, Bredie and Koeksisters (the most prominent), are enjoyed today across all cultures and classes.
The recipe for Bobotie has remained largely intact, although nuts and South African-style fruit chutney are sometimes added to the meat mix, which traditionally was beef mince but can be adapted to any meat you prefer.
Chicken and Lentil Bobotie with Dried Apricots
- 30ml sunflower oil
- 2 onions
- 750g chicken mince
- 2 cloves of garlic
- 1 knob fresh ginger
- 20ml turmeric
- 20ml medium madras curry powder
- 40ml“Sprigs” Moroccan spice
- 1 x 400g tinned chopped tomatoes
- 2 slices bread, crusts removed
- Freshly ground black pepper
- 150g dried apricots, chopped – soaked in boiling water for 5 minutes
- 250ml milk
- 2 apples, grated
- 1 x 400g tinned lentils, drained
- 6 bay leaves
- 6 eggs
Pre-heat the oven to 180 °C. In a medium saucepan fry the onions in the sunflower oil until tender, add the chicken mince and fry the mince on high until coloured. Add the peeled and crushed garlic, peeled and grated ginger, curry powder, turmeric and Moroccan spice. Fry for a further 2 minutes and then add the crushed tomatoes, bring to the boil. Season with salt and pepper, turn the heat down to medium and cook for 20 minutes or until thick and nicely reduced. Soak the bread in the milk for 5 minutes. Remove from the mince from the heat and stir in the drained apricots with the liquid, strained bread reserving the milk, drained lentil, grated apple and toasted almonds. Stir well, check the seasoning and spoon into an ovenproof dish, level the surface and stud with the bay leaves. Whisk the reserved milk and eggs together, season with a little salt and pepper and pour over the chicken mince. bake for 20 minutes or until the egg has set. Serve with “Sprigs” Date and pear chutney and turmeric rice.