Try this all-vegetable twist on a South African favourite. Preparation time: 30 minutes Cooking time: 35 minutes
15 ml (1 T) oil
1 onion, chopped
1 ml (¼ t) chilli powder
5 ml (1 t) each ground cumin, cinnamon and turmeric
50 g tomato paste
15 ml (1 T) apricot jam or brown sugar
10 ml (2 t) apple cider vinegar
60 ml (¼ c) coarsely chopped almonds
60 ml (¼ c) raisins
500 ml (2 c) cooked lentils
500 ml (2 c) roasted butternut cubes
salt and pepper
60 ml (¼ c) milk
few bay leaves
chopped onion and chopped tomato chopped banana and chopped coriander chopped cucumber and plain yoghurt micro herbs to garnish
1 Preheat the oven to 180 °C and grease an ovenproof dish.
2 Filling In a pot, heat the oil and sauté the onion until soft. Add the spices and mix.
3 Add the rest of the filling ingredients and mix lightly. Spoon into the dish.
4 Topping Whisk the eggs and milk and pour over the filling. Lightly press the bay leaves into the topping. Bake for 30 minutes or until set.
5 Sambals Mix the tomato and onions to make a tomato sambal. Mix the banana and coriander to make a banana sambal. Mix the cucumber and yoghurt to make a cucumber sambal. Serve the selection of sambals with the bobotie and garnish with micro herbs.