Bundu Food for the African Bush by Rita van Dyk

Author:Rita van Dyk
Language: eng
Format: epub
ISBN: 9781432301842
Publisher: Penguin Random House South Africa
Published: 2012-12-31T16:00:00+00:00

Traditionally, this bobotie recipe is made with beef mince, but try it with ostrich mince instead.

1 thick slice white bread, crusts removed, soaked in 1 cup milk

1 onion, peeled and chopped

1 garlic clove, peeled and crushed

2 tablespoons oil

500 g ostrich mince

1 green apple, grated

1 teaspoon turmeric

1 tablespoon curry powder

1 tablespoon white wine vinegar

1 tablespoon apricot jam

¼ cup seedless raisins

1 teaspoon salt

½ teaspoon pepper

1 teaspoon ground coriander

1 teaspoon ground ginger

2 eggs

3 bay leaves

Squeeze the milk out of the bread into a bowl and keep it for later use. Fry the onion and garlic in the oil in a pot until the onion is soft, and then add the mince and stir until it is separated. Now add the apple, turmeric and curry and stir for a few minutes. Add the vinegar, jam, raisins, salt, pepper, coriander, ginger and bread to the mixture, stir through and spoon into a greased fireproof dish. Place a wire rack into a cast-iron pot. Place the bobotie onto the wire rack in the pot and bake for about 20 minutes over moderate coals. In the meantime, beat the milk and eggs together. Remove the lid and slowly pour the milk mixture over the bobotie. Push the bay leaves into the bobotie, put the lid back on and bake for another 20 minutes or until the custard layer has set. Remember to place hot coals on the lid of the pot.

Zorba’s moussaka

Serves 6

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