Ingredients: 2 slices bread or 250 g breadcrumbs, 3 tbsp. oil, 1 onion, 2 tsp minced garlic, 1 tsp minced ginger, 500 g minced meat, 1 tbsp. tomato paste, juice of ½ lemon, 750 g brown lentils (pre-cooked), 500 g butternut squash (diced and pre-cooked), 3 tbsp. Cape Malay Blend spice mix, 3 tbsp. apricot jam, 1 tbsp. sugar, 60 ml apple cider vinegar, 12 g dried sultanas or apricots, 4 eggs, 2 tbsp. milk, 6 bay leaves, salt and pepper
First cut the bread into small pieces and soak it in water for about five minutes and then squeeze out the excess liquid. Alternatively, you can use breadcrumbs instead of bread.
Now peel and dice the onion and fry it with the finely chopped garlic and ginger in oil over medium heat until golden brown. Add the minced meat to the pan and fry all around until nicely browned. Then stir in the tomato paste, cider vinegar, salt, sugar, apricot jam, lemon juice and the Cape Malay Blend spice mix.
Now mix the lentils and the diced butternut squash and add salt. Fold in the soaked bread cubes or breadcrumbs together with the sultanas or apricots and place in a greased baking dish together with the mince mixture. Beat the eggs, mix with milk, salt and pepper and pour over the top. Finally, place the bay leaves on top and bake in a preheated oven at 180 degrees for about 20 minutes until golden brown. Cut the bobotie into pieces and serve.
Our Wine recommendation:
With a South African national dish on the plate, it may be the country's national grape in the glass – for example the Selection 16/79 Pinotage 2019. The fruity red wine gets a spicy note from a pinch of cinnamon and is the ideal food companion thanks to its accessible character. The Selection 16/79 Cape Blend 2020 – a blend of Pintoage and Shiraz – is wonderfully fruity and spicy, perfectly balanced and therefore made for the delicious Bobotie. Also a good choice: the Delaire Graff The View Red Blend 2018. Intensely fruity with a hint of cedar and well structured, the red wine is a wonderful partner to this delicious dish.