This dish can be made with vegetarian or meat options.

Pre-heat your oven to 180 degrees C.

Ingredients

You will need the following

250 grams of Soya mince soaked in roughly twice the amount of water.

750 grams of soya beans or chickpeas, lightly mashed

(Replace both of the above with 1 kilogram of lean minced beef for the meat option)

2 thick slices of white bread

250 ml of milk

2 chopped onions

250 ml grated carrot

30 ml cooking oil

15 ml curry powder (strength according to your taste)

5 ml turmeric

20 ml wine vinegar

30 ml smooth apricot jam

1 green apple, peeled and grated

150 mls raisins

2 eggs

salt to taste

2mls black pepper

15 mls grated ginger (optional)

3 cloves crushed garlic (optional)

4 lemon leaves or bay leaves

Topping

2 eggs and 250 ml of plain youghurt

paprika to taste

Preparation and cooking

Soak the 2 slices of bread in the 250 mls of milk. Leave it to stand

Fry the onions, garlic until the onion is translucent, then add the carrots, and cook until the carrots are soft.

Add the curry powder and turmeric, and fry the mix for 2 minutes.

Add the soya mince and chickpeas (or minced beef), and cook it for about 5 minutes, stirring to avoid burning.

Add the remaining ingredients one at a time, mixing after each addition. Once all have been added, mix thoroughly, cover the pot and simmer for 10 minutes. 

Squeeze the milk from the bread, and add the soggy bread to the mix. Beat it into the mix until it is well blended.

Add the entire mix into an oval ovenproof dish. Press the mix down into the dish, and smooth the surface.

Topping

For the topping, mix together the eggs and yoghurt. 

Pour the topping over the mix in the ovenproof dish.

Sprinkle paprika over the surface of the topping. 

Top it with the lemon or bay leaves. 

Bake

Bake it in the oven at 180 degrees C for 35 minutes (45 minutes for the beef mince options). The topping should be golden. 

Serve the Bobotie with spiced yellow rice.

The beef mince can be replaced with minced lamb or pork.