Saturday, 2 June 2012

Traditional South African Food

I'm all about embracing cultures and the foods that accompany that. I myself was born in South Africa, a country that has had a particularly interesting history. And one that has involved different culinary influences. This dish is made up of many spices- arising from South Africa's Indian heritage. The mixture and proportions can be played around with to suit your taste. It is a delicious meal that would be prefect for a quick dinner on a winter's night. It is usually served with yellow rice (coloured by tumeric) and chutney.


Serves 6 

2 teaspoons curry powder
teaspoon ground ginger
teaspoon cayenne pepper or paprika
teaspoons sugar
teaspoon turmeric
teaspoon salt
teaspoon pepper
2 small onions, roughly chopped
1 tablespoon lemon juice
tablespoon apricot jam
1 handful raisins
tablespoons chutney
tablespoon worcestershire sauce
4 slices white bread, roughly chopped
500g mince
1 egg
3/4 cup milk

Heat a large pot over medium-high heat. Put in first 8 ingredients, warm thoroughly.
Add next 6 ingredients. Return to low heat and mix until bubbly.
Dampen bread with milk. Squeeze out excess milk and add to mixture. Stir well.
Add mince and cook for 15 minutes.
Fill a large oven-proof dish with the Baboti mixture.
Beat the egg with milk. Add salt and pepper to taste. Pour over Baboti mixture.
Bake at 180C for 45 minutes (until custard is golden).