Ostrich Bobotie with African Dukkah Rub

Enjoy this inspired take on the South African classic
Friday , 07 September 2012
Ostrich Bobotie with African Dukkah Rub
Ostrich Bobotie with African Dukkah Rub

Serves 6

Bobotie is a South African dish which comes in many different variations, therefore there can be a huge difference in its flavours. You can make this dish with fish, beef, venison or ostrich. Tribal uses dukkah spice to create a unique spin on this traditional one-pot meal.

1kg ostrich or beef mince
1 slice white bread
1 medium onion, finely chopped
5g turmeric
250ml milk
10g curry powder
10ml butter or oil
75ml lemon juice or vinegar
15ml smooth apricot jam
125g sultanas
125g blanched almond
15ml fruit chutney
10g salt
1g crushed black pepper
3 eggs
2 bay leaves

1. Preheat the oven to 180C.
2. In a shallow dish, soak the slice of bread in half the milk for 5 minutes.
3. Squeeze out the milk, crumble the bread and add it to the meat.
4. Sauté the onion, turmeric and curry powder in the butter or oil in a small saucepan over a medium heat for 5 minutes.
5. Remove from the stove and stir in the lemon juice or vinegar, apricot jam, sultanas, almonds, chutney, salt and black pepper.
6. Add the curry mixture to the meat and bread and mix well with a fork. Pour the mixture into a greased ovenproof dish and bake for 20 minutes.
7. Remove from the oven, whisk the eggs and remaining milk together and pour over the meat.
8. Push the bay leaves into the meat and bake the bobotie for another 30 minutes or until set. Dust with the tribal dukkah rub and serve with fruit chutney.