A baked minced meat South African dish topped with eggs. Serve with a sweet potato salad for Kwanzaa.
6 dried apricots
6 dried apple rings
1/2 cup seedless raisins
1 cup cold black tea
2 large onions, peeled and sliced
1 cup orange juice
2 tbsp olive oil
1 tbsp curry powder
2 tsp turmeric
1 kg minced beef
2 thick slices stale white bread, crumbed
3-1/2 tbsp vinegar
Salt and pepper, to taste
4 eggs
1/2 cup milk
Fresh lemon leaves (optional)
Step 1: Soak the apricots, apple rings and raisins in the tea until soft. Drain the fruit, halve the apricots and cut the apple rings into pieces.
Step 2: Preheat the oven to 350°F. Grease an ovenproof dish well.
Step 3: Boil the onions in the orange juice until soft, drain, then fry lightly in oil.
Step 4: Add curry powder, turmeric, minced beef, breadcrumbs, vinegar, salt, pepper and soaked fruit to the fry pan. Mix lightly with a large fork and place in the ovenproof dish.
Step 5: Beat the eggs and milk together and pour over the mixture. Fold a few lemon leaves into triangles and tuck them into the mixture.
Step 6: Bake the bobotie on the middle rack of the oven for 45 minutes, or until the egg custard has set. Serve hot alongside a crunchy salad.
Reprinted with permission from Lehla Eldridge's The South African Illustrated Cookbook (2010 Allison & Busby). The South African Illustrated Cookbook is available through Chapters and Indigo Books + Music and Amazon.
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