BOBOTIE
1 kg mince
2 thick slices bread (white or brown)
250 ml milk
2 chopped onions
30 ml cooking oil
15 ml medium curry
20 ml borrie
30 ml apricot jam
30 ml blatjang
30 ml vinegar
A few bay leaves
salt and pepper for taste
½ cup of raisins
1 small tin tomatoes
handful almonds (optional)
egg and milk (topping)
3 eggs
375 ml milk (use the left over milk, used to soak the bread)
Preheat die oven to 170˚C. Soak the bread with 250 ml milk. Squeeze out 3xcess milk from the bread, and keep the left over milk. Crumble the bread.
Braise the onion in the oil, until it is soft. Add, curry powder borrie, tomatoes, raisens, almonds, blatjang and jam.
Add a little water and cook for 2 minutes.
Mix the bread, mince , salt and pepper with the curry mixture and bayleaves and cook for 5 minutes.
Place the mixture on an oven proof dish, 30 cm x 25 cm.
Mix egg and milk and add on top of the mixture in the dish. Bake for 30 minutes on 170˚C.
Enjoy with white or yellow rice with sliced bananas.
Photo: Benita Rodrigues
