Braai bobotie with avo sambal recipe

This tasty bobotie dish has a spiced meat filling with a creamy egg topping, served with a fresh and tangy avocado sambal.

You can cook it on the braai or in the oven and serve it with yellow rice.

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Braai bobotie with avo sambal

Ingredients

• 2 slices brown bread, torn
• 125 ml (½ cup) milk
• 15 ml (1 tbsp) avocado or olive oil
• 2 onions, finely chopped
• 1kg lean beef mince
• Salt and pepper
• 3 garlic cloves, crushed
• 125 ml (½ cup) chutney + extra
• 80 ml (⅓ cup) smooth apricot jam
• 60 ml (¼ cup) raisins
• 45 ml (3 tbsp) mild curry powder
• 5 ml (1 tsp) ground turmeric
• For the topping:
• 3 eggs
• 250 ml (1 cup) milk
• Pinch of turmeric
• 6 fresh lemon or bay leaves
• For the avo sambal:
• 2 avocados, cubed
• 45 ml (3 tbsp) fresh or dried coconut flakes
• Squeeze of lemon juice
• 1 banana, sliced
• Yellow rice — to serve

Method

1. Soak the bread in the milk.
2. Heat the oil in a flat-bottomed cast iron potjie over medium-hot coals and sauté the onions. Add the mince and fry for about 8 minutes or until browned. Season with salt and pepper.
3. Mix in the milk-soaked bread, garlic, chutney, jam, raisins, curry, and turmeric. Cook for about 5 minutes or until most of the liquid has evaporated. Season with salt and pepper. Flatten the mixture with the back of a spoon.
4. For the topping, beat the eggs, milk and turmeric together. Season with salt. Pour over the mince mixture.
5. Place bay leaves on top. Cover with the lid and put a layer of hot coals on the lid.
6. Scrape the coals from underneath the potjie to the side. Cook for about 30 minutes or until the egg custard has set.
7. For the sambal, combine the ingredients. Season with salt and pepper. Serve with the bobotie, yellow rice and extra chutney.

*This recipe was sent by Protactic Strategic Communications on behalf of South African Avocado Growers’ Association (SAAGA) and South African Pork Producers’ Organisation (SAPPO)

Braai Bobotie with Avo Sambal

• • 2 slices brown bread, torn

• • 15 ml (1 tbsp) avocado or olive oil

• • 125 ml (½ cup) chutney + extra

• • 80 ml (⅓ cup) smooth apricot jam

• • 45 ml (3 tbsp) mild curry powder

• • 5 ml (1 tsp) ground turmeric

• • 6 fresh lemon or bay leaves

• • 45 ml (3 tbsp) fresh or dried coconut flakes

 

1. Soak the bread in the milk.
2. Heat the oil in a flat-bottomed cast iron potjie over medium-hot coals and sauté the onions. Add the mince and fry for about 8 minutes or until browned. Season with salt and pepper.
3. Mix in the milk-soaked bread, garlic, chutney, jam, raisins, curry, and turmeric. Cook for about 5 minutes or until most of the liquid has evaporated. Season with salt and pepper. Flatten the mixture with the back of a spoon.
4. For the topping, beat the eggs, milk and turmeric together. Season with salt. Pour over the mince mixture.
5. Place bay leaves on top. Cover with the lid and put a layer of hot coals on the lid.
6. Scrape the coals from underneath the potjie to the side. Cook for about 30 minutes or until the egg custard has set.
7. For the sambal, combine the ingredients. Season with salt and pepper. Serve with the bobotie, yellow rice and extra chutney.

Notes

This bobotie can also be made on the stove and baked, uncovered, in the oven at 180° C for about 30 minutes.

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