A classic recipe from the Klein Karoo that captures the essence of the region's flavors is "Ostrich Bobotie." Bobotie is a traditional South African dish with Cape Malay influences, typically made with spiced and baked minced meat topped with an egg-based custard. In the Klein Karoo, where ostrich farming is prominent, ostrich meat is often used to create a unique variation of this beloved dish.
Ostrich Bobotie Recipe:
What you need
500g ground ostrich meat
1 large onion, finely chopped
2 cloves of garlic, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 tablespoon apricot jam
2 tablespoons chutney
2 tablespoons fruit or malt vinegar
1 slice of white bread, soaked in milk
2 large eggs
1 cup milk
Salt and pepper to taste
Butter or oil for frying
For the Topping:
2 large eggs
1/2 cup milk
2 Bay leaves
Pinch of salt
How to make it:
Preheat your oven to 180°C (350°F).
In a large pan, heat butter or oil over medium heat. Add chopped onions and garlic, sauté until translucent.
Add ground ostrich meat to the pan and cook until browned. Break up the meat with a spoon to ensure even cooking.
Stir in curry powder, turmeric, coriander, cumin, and cinnamon. Mix well to coat the meat with the spices.
Add apricot jam, chutney, and vinegar to the meat mixture. Mix thoroughly.
In a separate bowl, mash the soaked bread with a fork and add it to the meat mixture. Mix well and season with salt and pepper to taste.
Transfer the mixture to a greased baking dish and press it down evenly.
In a bowl, beat together eggs, milk, and a pinch of salt for the topping. Pour the mixture over the meat in the baking dish. Place the bay leaves on top of the mixture.
Bake in the preheated oven for about 30-40 minutes or until the topping is set and golden brown.
Allow the Ostrich Bobotie to cool for a few minutes before serving.
Serve the Ostrich Bobotie with yellow rice, chutney, and perhaps a side of Mrs. Balls chutney, a popular South African condiment.
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