PERDEVOET BOBOTIE WITH POMEGRANATE PILAF
MASALA: 15ml (1 tbsp) coriander seeds 10ml (2 tsp) fennel seeds 10ml (2 tsp) cumin seeds 5ml (1 tsp) fenugreek seeds 5ml (1 tsp) black peppercorns 5 cloves 3 cardamom pods 1 star anise BOBOTIE: Perdevoete (limpets) — allow 15 per person (or use mussels or clams) 250ml (1 cup) dry white wine Water, as needed 1 large onion, chopped 5cm stem ginger, finely chopped or grated 15ml (1 tbsp) oil 30ml (2 tbsp) masala (see above) 30ml (2 tbsp) desiccated coconut 30ml (2 tbsp) apricot jam 30ml (2 tbsp) wine vinegar Juice of 1 lemon Salt and pepper, to taste 3 large eggs 150ml buttermilk 10ml (2 tsp) ground turmeric POMEGRANATE PILAF: 10ml (2 tsp) caraway seeds 5ml (1 tsp) black sesame seeds 15ml (1 tbsp) olive oil 250ml (1 cup) cooked white rice 125ml ( 1/2 cup) fresh and dried pomegranate seeds (arils) Handful fresh mint leaves, chopped Lemon juice, to taste Salt and pepper, to taste For the masala, dry-fry the spices in a hot pan until fragrant. Grind into a powder. Store excess in an airtight container.
Place the limpets and white wine in a large pot. Add sufficient water to cover. Bring to the boil and cook until the limpets easily detach from the shells. Cool slightly, then remove the intestines and heads. Put the cleaned limpets through a meat grinder with a medium coarse blade. Fry the onion and ginger in a little oil until soft. Add the masala and fry until fragrant. Add the ground limpets, coconut, apricot jam, vinegar and lemon juice and cook through. Taste for sweet/sour balance and season with salt and black pepper. Spoon into a greased ovenproof dish and smooth out.
Whisk the eggs, buttermilk and turmeric together. Gently pour over the limpet mixture. Bake at 150°C until just set and lightly browned at the edges.
For the pomegranate pilaf, fry the caraway seeds and black sesame seeds in olive oil until fragrant. Add the rice and pomegranate seeds and cook until warmed through. Add the chopped mint and a squeeze of lemon juice. Season to taste.
Serve the pilaf on its own or as accompaniment to perdevoet bobotie, with chutney, yoghurt and freshly picked seaweed, or salad of your choice, on the side. Serves 4