BOBOTIE

Bobotie was declared the national dish of South Africa by the United Nations Women’s Organisation in 1954. It has a varied heritage: the Dutch brought ground meat to the local cuisine, the spices were introduced by the slaves from Indonesia and the presentation is reminiscent of English shepherd’s pie. Bobotie used to be made with leftovers from the Sunday roast.

There are many different recipes for Bobotie, but this one is delicious, spicy and easy to make.

Serves 6

Ingredients:

1 tbsp oil

2 onions, peeled and chopped

2 tsp curry powder

900g lean minced beef

1/4 tsp ground cloves

1 tsp tumeric

1 tbsp vinegar

 1/2 tsp ground nutmeg

1 tsp ground ginger

1 tbsp mango chutney or apricot jam

1 dsp brown sugar (optional)

Handful of raisins or sultanas (optional)

Salt and freshly ground black pepper to taste

A little stock to moisten

For the topping:

2 eggs, beaten

150ml milk

Method:

Preheat the oven to 190C/375F.

Heat the oil in a saucepan, add the onions and curry powder and cook slowly for 3 minutes to soften the onions.

Add the mince and stir well.

Add the remaining ingredients and stir again.

Pour into an ovenproof dish and smooth over the top.

Mix the eggs and milk, then pour over the meat mixture.

Bake in the oven for 30 minutes or until the top is golden brown, then reduce the heat to low until ready to serve.