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South African Bobotie – Serves 4

  • 2 TBSP Olive Oil
  • 1/2 TBSP Butter
  • 500g Minced Meat (Authentic is a combination of beef and lamb, but only beef is also possible)
  • 2 Medium sized onions, chopped
  • 2 Garlic cloves, Crushed
  • 1 Apple (Granny Smith), Diced
  • 1 TBSP Salt
  • 1/4 TSP Pepper
  • 1 TBSP Wine Vinegar Or Lemon Juice
  • 2 Slices of white bread without crust
  • 2 Citrus leaves (Preferably) or Bay leaves
  • 1/2 TBSP Froggit Asian Carrot Chutney

Herbs and Spices for Bobotie

  • 2 TSP Curry powder
  • 1 TSP ground Coriander
  • 1/2 TSP fresh Ginger, grated or Ginger powder
  • 1/2 TSP mixed Herbs
  • 1 TSP Tumeric
  • 1/2 TSP Cinnamon
  • 1 TSP Sugar
  • Pinch of red Chilli powder or red Pepper (TIP: Mix all the herbs and spices in a bowl beforehand)

 Topping for Bobotie

  • Creme Fraiche 125g
  • 1/2 TSP Salt
  • Pinch of Pepper
  • 2 Eggs

Preheat the oven to 190° C.

Heat the oil and butter in a saucepan.

Fry the minced meat until brown, using a fork to loosen it. Add the onions and glaze. Add the garlic, apple and the herbs and spices.

Simmer shortly to free the aromas. Add salt, pepper, wine vinegar or lemon juice. Soak the bread in water, squeeze the water out, loosen with a fork and add to the minced meat  mixture.

Lastly Add ½ TBSP of Froggit Asian Carrot Chutney and give it a good stir. Put the mixture in a greased casserole, and put the citrus or bay leaves in the mixture.  Whisk all the ingredients for the topping. Spread the topping on the Bobotie and place the casserole in the oven for about 35 minutes, or until the topping is firm and golden brown. Serve with Yellow rice, slices of Banana, and Froggit Moroccan Zing.

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