South African bobotie with yellow rice and chutney
South African bobotie - an exotic specialty with spicy minced meat, aromatic turmeric rice and fruity chutney. The harmonious balance of sweetness and spice goes perfectly with a fruity, spicy Chenin Blanc from South Africa.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main course
Cuisine South African
Servings 2 People
Calories 680 kcal
For the bobotie:
- 250 g Minced beef or lamb
- 1 small onion finely diced
- 1 Garlic clove chopped
- 1 Slice of white bread soaked in milk and squeezed
- 1 teaspoon curry powder Mild or spicy to taste
- ½ tsp turmeric
- 1 teaspoon apricot jam
- ½ teaspoon cinnamon
- ½ teaspoon coriander ground
- 1 tbsp raisins or raisins
- 1 Tbsp almond slivers
- 1 Tbsp butter or oil for frying
- Salt & pepper to taste
For the egg topping:
- 1 Egg
- 50 ml Milk
- 1 Bay leaf
For the yellow rice:
- 150 g Basmati rice
- ½ tsp turmeric
- 1 Pinch of cinnamon
- 1 teaspoon butter
- 300 ml Water
- Salt to taste
For the chutney:
- 2 Tbsp mango or apricot chutney alternatively peach or apple chutney
Prepare & fry the bobotie:
Sauté the onion and garlic in butter or oil.
Add the mince and fry until lightly browned.
Stir in the curry, turmeric, cinnamon, coriander and apricot jam.
Stir in the soaked white bread until the mixture is slightly thickened.
Add the raisins and slivered almonds and mix well.
Bake a bobotie:
Pour the mixture into a greased baking dish.
Whisk the egg and milk together and pour over the mince.
Place a bay leaf in the center.
Bake at 180 °C (top/bottom heat) for approx. 30 minutes until the egg topping is firm.
Cook the yellow rice:
Melt the butter in a small saucepan.
Add the rice, turmeric, cinnamon and salt and bring to the boil with water.
Cook over a low heat for approx. 12-15 minutes until the water has been absorbed.
Calories: 680kcalCarbohydrates: 65gProtein: 35gFat: 32g
Keyword Bobotie, Chenin Blanc, Chutney, South African cuisine, Spices, Wine & Food Pairing, yellow rice