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Sonia's Bobotie

There are many recipes for Bobotie - a Cape-malay classic.
This is one of the best!

For 6 people you will need:

1 kg mince
1 slice of white bread, crumbled
2 ½ dl (250 ml) milk
2 onions, chopped
1-2 cloves garlic, crushed
1 tsp (5 ml) curry spice
1 tsp (5 ml) turmeric
1 tsp (5 ml) garam masala
Salt
Black pepper
2 tbsp (30 ml) vinegar
2 tbsp (30 ml) apricot jam
1 tsp (5 ml) cinnamon
1 grated apple
50 g chopped almonds
2 eggs
½ dl (50 ml) Mrs Ball's chutney
½ -1 dl (50-100 ml) raisins
Olive oil for frying

Do like this:

Fry the curry spice, turmeric, and garam masala in oil at high temperature for 30 seconds. Lower the heat and fry the onions until golden brown. Add the garlic and mince and fry until the mince is brown. Mix in a separate bowl: the bread, vinegar, chutney, apricot jam, cinnamon, apple, almonds, raisins and half (125 ml) of the milk. Add this mixture to the mince mixture and spoon it out in an ovenproof dish. Pour over a mixture of the two eggs and the rest (125 ml) of the milk. Bake the bobotie in the middle of the oven at 175°C for 35-45 minutes, or until the egg mixture has set on top and is golden brown.
Serve with yellow aromatic rice, chutney and a salad.

Click here for a printable version (.pdf))

Bushman's Chilli Dip

This sauce is fantastic as a dip sauce, but also to crayfish, shrimp, and grilled chicken. You can use any of the Bushmans chilli sauces. We often use 'Hot Az Hell'.

You will need:
250 ml crème fraiche (thick sour cream),
it is always better with a rich, fatty kind 1 clove garlic, pressed
1 spice measure (1 ml) Bushman's chilli sauce
Salt and freshly ground black pepper

Do like this:
Mix all the ingredients and let it sit for a while. The sauce is just as good the day after, if it's kept cool.

Click here for a printable version (.pdf)

South African Chutney Sauce

This sauce is wonderful as a dip, but also to barbequed meat or shell fish.
You can make it into a potato salad if you like it
(see recipe for "Sunny potato salad" below)

You will need:
250 ml crème fraiche (thick sour cream),
it is always better with a rich, fatty kind
1 clove garlic, pressed
2 tbsp (30 ml) Mrs Ball's Chutney
Salt and freshly ground black pepper

Do like this:
Mix all the ingredients and let it sit for a while.
The sauce is just as good the day after, if it's been kept cool.
We often use "Hot" and "Chilli" chutney for this sauce.

Click here for a printable version (.pdf)

Sunny potato salad with chutney and apple

A refreshing salad to your barbeque!

For 6 people you will need:
Make double the recipe of Chutney sauce:
500 ml crème fraiche (thick sour cream),
it is always better with a rich, fatty kind
2 cloves garlic, pressed
4 tbsp (60 ml) Mrs Ball's Chutney
Salt and freshly ground black pepper

½ - 1 ml turmeric
½ - 1 tsp (2,5-5 ml) curry spice
A couple of drops of the Bushman's chilli sauce, "Hot Az Hell" or "Revenge"
Finely cut chives or chopped leeks
A big apple, in fine chunks
Cooked cold potatoes, in fine chunks, count 2-4 per person

Do like this:
Mix the crème fraiche, garlic, chutney, turmeric, curry spice and a drop or two of the Bushman's sauce. Hint: take only one drop at a time so it will not be too strong! Add salt and pepper to taste. Let the sauce stand at a cool place while you prepare the other ingredients. The longer it stands, the more taste and colour it gets. If possible, the sauce could be prepared already in the morning if you are eating the potato salad in the evening. Cut the chives (or leeks), the potatoes, and the apple. We usually do not peel the potatoes and the apple, but do so if you like. The potatoes should preferably be cold when you start. Add potatoes, apple and chives, turning carefully so that it doesn't get too sticky. Add more spices or chutney if necessary.

Click here for a printable version (.pdf)