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Slightly sweet, lightly spiced Bobotie recipe for perfect African flavours.
Chef Vicky Ratnani's Bobotie recipe
Serves

- 2

Cooking Time

-35-40 min

Difficulty

- Medium

Preparation Time

- 20 min

INGREDIENTS

  • 250 gm minced chicken
  • 1 onion
  • 3 to 4 tomatoes
  • 2 to 3 bay leaves
  • 8 to 9 cardamoms
  • 8 to 9 cloves
  • 2 cinnamon sticks
  • 8 to 9 black peppercorns
  • 2 to 3 black cardamom
  • 1 red chilli
  • 1 tbsp turban curry powder
  • ½ tsp turmeric powder
  • salt
  • 1 tbsp oil
  • Cracked white pepper
  • 1 tbsp raisins
  • 2 tbsp apricot jam
  • 1 tbsp milk
  • 2 tsp bread crumbs
  • 1 tsp lemon zest
  • 3 tsp green apple
  • 2 eggs
  • ½ tsp turmeric powder
  • 2 tbsp milk soaked and peeled

HOW TO PREPARE BOBOTIE

  1. 1

    Heat oil in a pan add bay leaves, cardamom, clove, cinnamon, black peppercorns and black cardamom and fry them.
  2. 2

    Next add chopped onion and fry till it turns a light brown.
  3. 3

    Add chopped red chilli minced chicken and fry till it turns light brown.
  4. 4

    Add turban curry powder, tomato paste, turmeric powder, chopped tomatoes, salt, crushed white pepper, raisins and apricot jam.
  5. 5

    Mix milk and breadcrumbs to form a paste and add to the dish and cook well.
  6. 6

    Add some lemon zest and grated apple and cook till done.
  7. 7

    Remove the dish in the bowl and place some soaked and peeled almonds on it.
  8. 8

    Whisk eggs with milk, turmeric powder and salt and pour the mixture on the cooked dish.
  9. 9

    Bake it for 15 to 20 minutes at 180 C.
  10. 10

    Garnish with chopped coriander, chopped parsley and chopped red chilli.
  11. 11

    Your Bobotie is ready to be served with yellow rice.
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