Bobotie

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Remember the South African stranger I was talking about? This is the 2nd dish that she name-dropped. I went and did some research; there're actually lots of variations to this dish. Some cooked it with ground beef or ground lamb, some even added some raisins or dried fruits.

I decided to make this vegetarian with lentils and mushrooms. This is of cos, not the traditional authentic Bobotie (pronounced as ba-boor-tea). My version might be slower and longer to make, but quite frankly, I am very satisfied with the results. Even my kids said that this is yummilicious (the 3 of us finished the entire skillet that evening).

You can use any ground meat you desired and add some raisins, sultanas or dried fruits. The skillet is your canvas and you are the artist.

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Ingredients:

(Serve 8)

• Mixed Lentils, 250g

• Baking Soda, Pinch

• Green Bell Pepper Deseeded Wedged, 1

• Madras Paste:

• Unsalted Butter, 10g

• Unbleached All Purpose Flour, 10g

• Madras Masala Homemade, 2 TBSP

• Tamarind Paste, 1 TBSP

• Bobotie:

• Sandwich White Bread, 2 Slices

• Whole Milk, 300g + More

• Unsalted Butter, 2 TBSP + 2 TBSP

• Red Onions Thinly Sliced, 2

• Sea Salt, Pinch

• Black Pepper, Pinch

• Swiss Brown Mushrooms Finely Diced, 150g

• Shiitake Mushrooms Finely Diced, 150g

• Garlic Finely Minced, 3 Cloves

• Chili Jam Homemade or any Fruity Chutney, 2 Heaped TBSP

• Bay Leaves, 5 or More

• Coriander Coarsely Chopped, A Handful

• Eggs, 2

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Equipment:

• Heavy Sauce Pot

• Oven

• 10" Cast Iron Skillet / Pan

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Directions:

1. Please visit my "How To Make Madras Masala" page for the recipe.

2. Please visit my "Welsh Rarebit & Buck Rarebit" page for the chili jam recipe.

3. Soak the Lentils

4. Soak lentils in a large bowl with enough water to submerge them by 1".

5. Cover and set aside overnight.

6. Cook the Lentils

7. The next day, drain and rinse the lentils thoroughly.

8. Transfer to a pot and add fresh water to about 2" above the lentils.

9. Sprinkle in some baking soda and stir to combine.

10. Bring to a simmer and cook until the lentils can be easily mashed with your fingers, about 30–40 mins.

11. Roast the Bell Pepper

12. While the lentils cook, broil the bell pepper in the oven until charred.

13. Remove from oven, cover, and let it steam to loosen the skin.

14. Once cooled, peel off the charred skin and coarsely dice.

15. Prepare the Madras Paste

16. In another pot over medium heat, whisk butter and flour to form a roux.

17. Continue whisking until it turns golden brown.

18. Add in the madras masala and cook until aromatic.

19. Stir in tamarind paste and a ladle of lentil cooking liquid to deglaze.

20. Whisk into a smooth paste and set aside.

21. Prepare the Bobotie Base

22. Drain the cooked lentils and set aside. (You can freeze the stock for future use.)

23. Soak bread slices in milk and set aside.

24. In a skillet, melt butter over medium heat.

25. Sauté onions with salt and pepper until lightly caramelized.

26. Add mushrooms and cook until softened.

27. Add more butter and continue sautéing until mushrooms are lightly caramelized.

28. Add garlic, roasted bell pepper, and the cooked lentils.

29. Remove soaked bread from milk and mash into the mixture.

30. Stir in madras paste, chili jam, and bay leaves.

31. Season with salt and pepper to taste.

32. Fold in fresh coriander and mix until thick and cohesive.

33. Assemble & Bake

34. Smooth the top with an offset spatula.

35. Preheat oven to 180°C (350°F).

36. Combine leftover milk with enough fresh milk to total 300g.

37. Whisk in eggs until smooth.

38. Pour custard evenly over the lentil mixture.

39. Season the top with a pinch of salt and pepper.

40. Decorate with a few bay leaves.

41. Bake for 35–40 mins or until the custard is set and lightly browned.

42. Serve

43. Let cool slightly.

44. Slice and serve warm, optionally with a side of chutney or sambal.

South African cuisine is so underrated...

Mama Mia...

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Recipe Video: