CHAKALAKA BOBOTIE with PINEAPPLE SALSA
SERVES 6 / PREPARATION: 20 MIN / COOKING: ABOUT 1 HOUR
We use chakalaka as extra flavouring in this bobotie version, which we serve with a refreshing pineapple and cucumber salsa.
MINCE
15ml (1T) oil
1 onion, chopped
1-2 garlic cloves, finely chopped
10cm fresh ginger, finely chopped
500g lean beef mince
5ml (1t) turmeric
15ml (1T) roasted masala
pinch of cayenne pepper (optional)
30ml (2T) chutney
1 can (410g) chakalaka salt and freshly ground pepper
EGG CUSTARD
2,5ml (½t) toasted cumin seeds
250ml (1c) milk
4 eggs, whisked pinch of salt SALSA
1 pineapple, peeled and diced
½ cucumber, diced
2 spring onions, finely chopped handful of fresh coriander, chopped
TO SERVE side dish of your choice (optional)
Preheat the oven to 180°C. Grease 4-6 large ramekins or a medium ovenproof dish well with nonstick spray.
1 Mince Heat the oil in a deep pan and fry the onion until golden brown. Add the garlic and ginger and stir-fry until fragrant.
2 Add the beef and stir-fry until brown, Break up any chunks. Stir in the turmeric, masala and cayenne pepper (if using).
3 Add the chutney and chakalaka and simmer over low heat for 10 minutes. Stir occasionally to prevent the mixture from burning. Season with salt and pepper.
4 Divide the meat mixture among the prepared ramekins or spoon into the ovenproof dish. Level the top(s) and bake for 5 minutes.
5 Egg custard Whisk all the ingredients together. Remove the bobotie from the oven and pour the egg custard over. Return to the oven and bake for another 15-20 minutes or until the egg custard is set. 6 Salsa Mix all the ingredients well.
7 To serve Serve the bobotie as is with the salsa or with another side dish of your choice.