Vegetarian Bobotie (Edit recipe)

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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.

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PREP TIME

30 minutes

COOK TIME

1 hour and 20 minutes

INGREDIENTS

20

Serves: 4

Ingredients

45 ml Vegetable Oil
4 cups Black Beans, mixed beans work well, great color
1 whole Onion
1 Tbsp Garlic, finely chopped
1 Tbsp Ginger Root, finely chopped
2.5 tsp Kosher Salt
45 ml Lemon Juice, fresh works well
30 ml Brown Sugar
5 ml Curry Powder
10 ml Turmeric
2 ml Chile Powder
50 ml Raisins
250 ml Diced Tomatoes
50 ml Thyme, Fresh
250 ml Breadcrumbs

Custard Ingredients

300 ml Milk
2 pieces Egg
5 ml Salt
3 pieces Bay Leaf, optional

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Process

Cook Mode

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

This is our estimate based on online research.
Calories:	899
Fat:	16 g
Carbohydrates:	149 g
Protein:	44 g
Cholesterol:	11 g
Sodium:	1453 mg
Fiber:	31 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.

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