This Cape Malay South African classic is sweet, spicey and in this case, meatless.
Bobotie is often considered South Africa’s national dish. It was imported to South Africa from Indonesia in the seventeenth century and was adapted by the Cape Malay community. It is usually made with minced meat.
I had no idea how well-loved it was when I pulled this recipe from a South African magazine many years ago. But I can understand why it’s so popular. This meatless version is one of my favorite veggie meals and my recipe is completely dog-eared to prove it.
So put on some Johnny Clegg music and enjoy. And if you like spicy, go a bit heavy on the spices.
INGREDIENTS:
Serves 4-6
· 3 tablespoons of sunflower oil
· 2 onions, finely chopped
· 500 g butternut or pumpkin, peeled, seeded and cubed
· 4-6 cloves of garlic, crushed
· 1 ½ teaspoons chili paste
· 1 teaspoon medium-strength curry powder
· 2 dried bay leaves
· 6 ripe tomatoes, skinned and chopped, or 410 g can of whole tomatoes, undrained
· 1 tablespoon ginger paste or freshly grated ginger root
· 24 sprigs corianders (optional)
· 2 teaspoons each sugar and salt
· ground black pepper to taste
· 250 g brown lentils, cooked (Be sure to sort before cooking as there may be small stones and twigs.)
· 4 large eggs, beaten into 1 3/5 cup milk and seasoned well with salt and pepper
1. Heat oil in a large, heavy-based frying pan and sauté onions and butternut squash until onions are translucent, about 5 minutes. Stir in the garlic, chili paste, curry powder and bay leaves. Then add the tomatoes and sauté for 3-4 minutes.
2. Stir in ginger, coriander and sugar, season to taste. Simmer, covered, until the butternut is just softened. Remove the bay leaves and cook over high heat to reduce liquid until almost gone, 15-30 minutes.
3. Layer lentils and vegetables in an overproof baking dish ending with lentils. Pour egg mixture over the top, letting it seep through the vegetables. Bake at 325-350 degrees, 45-50 minutes until golden brown.
Serve on its own, or as is tradition in South Africa, with lightly buttered pasta and green beans.
