Celebrity chef Sibahle “Siba” Mtongana has a natural charm when it comes to food. Her warm personality adds elegance to the dishes she prepares. The mother of four made her mark globally in 2013 with her award-winning television show, Siba’s Table. She’s prepared a truly Mzansi dish from her cookbook My Table and gave it a sibalicious twist: Boerewors bobotie.
Preparation time: 15 minutes
Cooking time: 1.5 hours and serves 8.
- 3 slices brown bread, crust removed
- 500ml full cream milk, warmed
- 30ml olive oil
- 10ml butter
- 1 large onion, finely chopped
- 3 cloves garlic, crushed
- 15ml mild curry powder
- 7ml turmeric
- 30ml apricot chutney
- 15ml apricot jam
- 15ml Worcestershire sauce
- 30ml apple cider vinegar
- 750g boerewors, casing removed
- 250g lean beef mince
- 5ml salt and freshly ground black pepper, to taste
- 80ml raisins
- 3 eggs
- A few dried bay leaves
- toasted flaked almonds, to garnish
- Place the bread on a shallow plate and pour the milk over it to soak for about 10 minutes. Heat the butter and oil in a large frying pan and sauté the onions and garlic for 4 minutes, until soft and translucent, but not yet browned.
- Add the curry powder and half the turmeric and cook for a minute. Add the chutney, jam, Worcestershire sauce and vinegar, and stir well to combine.
- In a bowl, mix the boerewors (casing removed) with the mince and then add it to the spiced onion mixture in three batches, flaking it with a fork. Keep the heat high and make sure each batch is browned before adding the next one.
- Drain the bread and add it to the mixture along with the raisins, reserving the milk for later. Transfer to an oven dish.
- In a jug, beat the eggs with the reserved milk, add the rest of the turmeric and lightly season. Pour over the mince mixture and place a few bay leaves on top.
- Place the dish in a bain-marie (a roasting pan half-filled with hot water), making sure the water won’t spill into the dish.
- Gently place in the oven to bake for 45 min to 1 hour or until the egg mixture is set. Remove from the oven and top with the toasted almonds. Serve while still warm with rice, veggies of your choice, tomato salsa and chutney.