BOOK EXTRACT
SEPTEMBER 2019 65bobotie
Feeds 6500g lentils (I like the multi-
coloured pack, but any will do)
2 tots olive oil
3 onions, finely chopped
3 garlic cloves, crushed
and chopped
1 tot medium-strength
curry powder
½ tot ground turmeric
½ tot salt
1 tsp black pepper
1 cup apricot jam
½ cup raisins
½ cup almond flakes
1 tot vinegar or lemon juice
3 eggs
1 cup milk
5 bay leaves
2 cups uncooked rice, to serve
(this is usually spot-on for six
people, once cooked)
chutney, to serve
Place the lentils in a flat-
bottomed potjie on the
fire with enough water to
cover them and simmer until
soft – about 20 minutes.
Drain, remove from potjie
and keep aside.
Heat the oil in the potjie over
a medium-hot fire and fry
the onions and garlic until
the onions are soft, but
not brown. Add the curry
powder and turmeric, then fry
for a minute – the bottom of
the potjie will look quite dry,
so pay attention and don’t let
the mixture burn.
Add the cooked lentils and
fry for a few minutes, mixing
everything together.
Add the salt and pepper,
apricot jam, raisins, almond
flakes and vinegar or lemon
juice. Stir well, bring to a slow
simmer and cover with the lid.
Simmer for about 10 minutes,
stirring once in a while to
makesurethemixture
doesn’tburn.
Removethelidandflatten
themixturewiththebackof
aspoonsothatit’sevenly
spreadacrossthebottom
ofthepotjie.Whisktheeggs
andmilktogetherinasmall
mixingbowlandpourover
thebobotie.Addthebay
leavestotheeggmixture.
Coverwiththelidandput
alayerofhotcoalsontop
ofthelid.(Atthisstage,you
onlywantcoalsonthelid,
notunderneaththepotjie.)
Bakelikethisfor 30 minutes
andthenyourbobotie’sready.
Servewithriceandchutney
ontheside.AND...
Manyseasonedbobotie-
eatersalsolikeslicedbanana,
coconutorchoppedtomatoes
withtheirbobotie.Serve
whicheversambalsyouprefer.chakalaka
Feeds 63 tots olive oil
3 onions, chopped
3 garlic cloves, crushed
and chopped
1 tsp fresh ginger, grated
2 fresh chillies, chopped
3 bell peppers (any
combination of green, yellow
or red), seeded and chopped
4 carrots, peeled and grated
or chopped
2 bay leaves
1 tot medium curry powder
1 tot paprika
1 x 410g tin chopped tomatoes
1 x 50g sachet tomato paste
1 x 410g tin baked beans
salt and pepper
fresh coriander, to serveHeat the oil in your potjie
and fry the onions untiltranslucent.Addthegarlic,
ginger,chilli,peppers,carrots
andbayleaves,andjusttoss
withtheonions.
Addthecurrypowderand
paprika.Fryforanother
minutetotoastthespices,
butproceedtothenextstep
beforethingsburn.
Addthechoppedtomatoes
andtomatopasteandmix
well.Putthelidonthepotjie
andleavetosimmerovera
mediumtolowfirefor
30 minutes,sothatthe
flavourscandevelopand
thecarrots(andanything
elsethat’shard)cancooksoft.
Addthebeans,mixthrough
andsimmerforanother
10 minutes.
Tasteandseasonwithsalt
andpepper,ifyoufeel
theneed.
Servewithfreshcoriander,
pairedwithputupap.cape-style
braaibroodjie
Feeds 82 red onions, sliced into rings
olive oil or butter
16 slices white bread
soft butter, to spread over
the slices
300g mozzarella
cheese, grated
1 x 200g tub black
pepper-flavoured feta
cheese, crumbled
8 preserved green
figs, choppedCaramelise or brown the
sliced onions with a bit of oil
or butter in a pan or pot on
the fire or stove.
Butter all 16 slices of bread
on one side and lay eight
of the slices, buttered side
down, on a large tray.
Grate the mozzarella cheese,drain and crumble the feta
cheese and chop the green
figs into small chunks.
Evenly distribute the
caramelised onions, grated
mozzarella, crumbled feta
and chopped figs between
the eight laid-out slices of
bread and then close with
the remaining eight slices,
buttered side facing
outwards and upwards.
Put the prepared
braaibroodjies into a closed,
hinged grid and braai over
medium-hot coals, turning
very regularly, until they’re
golden brown on the outside
and the cheese has melted
on the inside.AND...
There’s no ‘and’. This is perfect
as is!Jan Braai: The
Vegetarian Option
(Bookstorm) is the
latest in the very
popular series of
Jan Braai recipe
books. R370
from bookstores
nationwide.