Vegetarian Bobotie
Yes ...... we went there! Here at Culinary Occasions is our vegetarian version of our beloved South African beef 'Bobotie'!
Introduction – A truly fusion dish stemmed from all the different cultures of Cape cuisine has to be ‘Bobotie’. This spicy legume pie is truly a unique flavour of Cape cuisine. The word ‘Bobotie’ pronounced ‘bu-boo-ty’, originates from the Javanese dish called ‘Bobotok’. This Java heritage contributes to the spice of dish namely chili, cinnamon and cloves. A thin egg custard is cooked on top which originates from the European influence during this era. Its baked in the oven and served with yellow rice and seasonal accompaniments. This recipe is a combination of Far East and European cultures interwoven and resulting in an everyday Cape cuisine inspired dish, eaten regularly by generations of South Africans.
Ingredients
- 45 ml45 ml45 ml Vegetable Oil
- 4 cups4 cups4 cups Black Beans, mixed beans work well, great color
- 1 whole1 whole1 whole Onion
- 1 Tbsp1 Tbsp1 Tbsp Garlic, finely chopped
- 1 Tbsp1 Tbsp1 Tbsp Ginger Root, finely chopped
- 2.5 tsp2.5 tsp2.5 tsp Kosher Salt
- 45 ml45 ml45 ml Lemon Juice, fresh works well
- 30 ml30 ml30 ml Brown Sugar
- 5 ml5 ml5 ml Curry Powder
- 10 ml10 ml10 ml Turmeric
- 2 ml2 ml2 ml Chile Powder
- 50 ml50 ml50 ml Raisins
- 250 ml250 ml250 ml Diced Tomatoes
- 50 ml50 ml50 ml fresh Thyme
- 250 ml250 ml250 ml Breadcrumbs
Custard Ingredients
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Sauté the onions in the oil, add the garlic and ginger, sauté for 1 minute.
- Add remaining ingredients except the custard ingredients, bread crumbs and thyme.
- Simmer uncovered until mixture is dry but still moist (approx. 20minutes).
- Stir in the bread crumbs and thyme. Spoon into a greased oven proof casserole dish.
- Beat the custard ingredients except the bay leaves until combined.
- Pour over the pie mixture. Place the bay leaves on top slightly submerged.
- Bake at 350 F until custard is set (approx. 1 hour minutes).
- Serve with saffron infused rice and sambals (vegetable or fruit relishes).
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About This Recipe
Show nutritional information
Coconut Free Entrées Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 896 |
Fat: | 16 g |
Carbohydrates: | 148 g |
Protein: | 44 g |
Cholesterol: | 11 g |
Sodium: | 1452 mg |
Fiber: | 31 g |
Sugars: | 19 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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