South African Bobotie ( #Vegan )
#Southafrica ‘s national dish, #bobotie was brought to the country by the #Malays. Traditionally made with minced meat and spices, topped with an egg custard and baked. I do respect the traditional version but thought I’d make a vegan version of my favourite dish.
RECIPE
For lentils:
2 cups green lentils
6 cups water
2 medium carrots
2 medium onions
2 sticks celery
5 cloves garlic
Thumbs size piece of fresh ginger
1 medium red chilli
Three whole clove
5 cardamom
2 tbsp fruit chutney
100g sultanas (optional)
1tsp ground cinnamon, anise, coriander, cumin,
1/2 tsp ground ginger, chilli powder, pepper.
1tsp MSG (optional)
For topping:
50g butter (vegan)
50g plain flour
300g plant based milk (cashew nut is very creamy and rich)
2 cardamom pods
1bay leave
1tsp nutritional yeast
Nutmeg
Homemade South African Bobotie
Recipe:
Set oven at 350 deg F/180 deg Celsius For fan/convection ovens the heat can be 10 deg. lower.
In a small bowl, tear up the slices of bread roughly, and pour over the ½ cup milk. Set aside.
Peel and chop the onion. Heat about 3 tablespoons oil in a large pot.
Fry the onion over medium heat until translucent.
Add the curry powder, coarsely crushed breyani spices and turmeric.
Stir, and let the spices fry for a few minutes. Add more oil if they stick: usually quite a bit of oil is needed.
Add the chopped, peeled tomato, sugar, grated apple and lemon rind and stir through. Fry for a minute, then add the meat.
Break up the meat so that the ground meat is loose. Add the salt. Stir often, and mix through with the spice mixture.
Add the apricot jam, and stir so it melts into the meat mixture.
When the meat is sort of medium done, remove the pot from the heat.
Stir through and let cool a little.
Take the bread which has been soaking in the milk, and break it up into wet crumbs. The bread will have absorbed all the milk. Add the milky crumbs to the meat mixture, and mix through.
Break the egg in a bowl, whisk, and add the milk.
Add this milk-egg mixture to the meat as well.
Turn into a greased oven dish, and stud with almonds on top. Bake for 40 minutes in the preheated oven.
Whisk the last egg with the milk and enough turmeric to turn the mixture a nice yellow colour. Take the meat out of the oven, pour over the custard, and bake about 15 minutes longer, or until the egg custard has set.
Serve with Yellow Rice (Begrafnisrys), a green vegetable such as broccoli, and a salad.
Music: We Are The Hearts - EXGF
Recipe: Lamb and Lentil Bobotie (CLOVER)
We hope that you all celebrated Heritage day in a unique way. And if you haven’t yet had the chance to do so, then you might want to try this uniquely South African recipe with a twist: Our Clover Fresh milk Lamb and Lentil Bobotie. The delicious flavours of this dish is one worth repeating – and celebrates our Heritage as we know best, with Clover Fresh milk
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Lentil bobotie
A typical South African dish, prepared as a vegetarian version. The sweet potato bulks up the recipe to make a filling meal, without the need for additional rice – especially when you need to control your carb portions.
Cooking from the heart is an initiative brought to you by Pharma Dynamics and the Heart and Stroke Foundation of South Africa. The focus is to show South Africans that healthy eating is definitely not boring, bland or expensive. Each Cooking from the heart recipe book is filled with easy and affordable recipes, made with everyday ingredients to encourage you to follow a healthy lifestyle.
Credits:
Video by Johan Kok: and Heleen Meyer
For regular healthy ideas follow
Or for the recipe visit
Vital: Lentil & Butternut Bobotie (18.07.2012)
Lentil & Butternut Bobotie (Andrea Du Plessis)
(some inspiration from Riana Havenga via Facebook)
(serves 8)
500 ml brown lentils
1 medium butternut
2 medium onions, finely chopped
2 tablespoons olive oil
2 garlic cloves, finely chopped
1 tsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 tin chopped tomatoes
2 tablespoons Vital Garlic, Ginger & Sesame Soy Sauce
1 tablespoon chutney
1 small handful sultanas
3 bay leaves
400 ml milk
4 eggs
In a pot on the stove or in the microwave oven, cook lentils in 1.5 litres water with no salt added until just cooked, but not soft, for about 30-45 minutes. Drain excess water.
In the meantime, preheat the oven to 180°C.
Peel the butternut, remove all pips and cut into tiny blocks.
Sauté finely chopped onion in olive oil until golden brown. Add garlic, spice powders and cook for another 2-3 minutes, stirring regularly.
Add the butternut, lentils, chutney, tinned tomatoes and raisins.
Cook for a further 5-10 minutes.
Add to a large dish.
Whisk together eggs and milk until well combined and season with salt and pepper to taste.
Pour the milk mixture over the lentil mixture, place the other bay leaf on top and place in the oven to bake for 30 minutes or until topping is cooked.
Serve with basmati rice and fresh salad of finely sliced cucumber, tomato, fresh coriander and red onion, dressed in a low oil vinaigrette.
Recipe: Soy Lentil Bobotie (CLOVER)
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