Home Lifestyle Recipes RECIPE: Ingrid Jones’ bobotie

RECIPE: Ingrid Jones’ bobotie

Ingrid Jones takes our palates on a heritage journey through the Cape Boland, with her bobotie recipe

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Hearty? Check. Equally comforting? Check. Bobotie definitely ticks all the right boxes if you’re stressed about what to put on your table this weekend.

This sacred South African dish made with curried mince and topped with a milky egg mixture and then baked to golden perfection is easy and tasty with punchy yet meticulous flavours.

Content creator Ingrid Jones (58) shares her version of the Cape Malay treasure.

READ MORE: ‘Simply put, food connects worlds’

INGREDIENTS

½ cup boiled water

2 tbsp mild curry powder

½ tsp turmeric

½ cup vinegar

1 tsp brown sugar

½ tsp ground all-spice

15g seedless raisins

1 tbsp apricot jam

2 tbsp Mrs Ball’s chutney

2 red onions, finely chopped

2 cloves garlic, finely chopped

15g coriander, finely chopped

1 tbsp sunflower oil

1 kg lean lamb mince

Sea salt and freshly ground black pepper

½ cup milk

2 slices day-old white bread, crusts removed and soaked in ½ cup milk

3 free-range eggs

6 lemon leaves

METHOD

  1. Preheat the oven to 160°C.
  2. Mix the boiled water with the curry powder, turmeric, vinegar, brown sugar, all-spice, raisins, jam and chutney. Set aside.
  3. In a large saucepan, fry the onion, garlic and coriander in the oil until transparent.
  4. Add the mince and briefly fry, then add the prepared curry mixture and season to taste.
  5. Stir for a few minutes until the mince is just cooked, then remove from the heat.
  6. Squeeze the milk out of the bread and mix the latter into the meat mixture.
  7. Transfer to an ovenproof dish.
  8. Lightly whisk the eggs with the milk and pour over the mince.
  9. Top with the lemon leaves and bake, uncovered, for 15 minutes or until the egg is set and golden.
  • Cook’s note: Serve with yellow rice and sambals.

READ MORE: ‘Simply put, food connects worlds’






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Noluthando Ngcakani
Noluthando Ngcakani
With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.
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