Bobotie is an African dish, quite similar to Musaka except in my opinion, I think ti’s much much better. There are many variations of the dish; however, the recipe does get pretty simple. The major difference is the type of chutney you use, either it be extremely spicy or not and the fruit variant. You can modify it to your delight, which makes it great. I didn’t have any chutney on hand, so, I simply used some fresh mango pieces which I know livened up the flavors. Other than that, I followed the directions with also the exception of using TVP as a meat substitute and my gluten free bread for the bread and the nondairy - oh, you get what I mean! Still, it was super delicious. I made it once before, but this time, I know it was absolute perfection. It looked so gorgeous too.
It seems like it would take long in the oven, but ironically enough, it does not! Gasp! So you can prep the mince part a day before, do the topping that night of serving, pop that baby in the oven and let it go.
Bobotie (African Meat Pie) 1/3 cup TVP, dehydrated. ½ small onion, diced 1 Teaspoon minced garlic 1 Teaspoon fresh grated ginger ¼ cup diced fresh mango 1 thick slice of your GF bread 1/3 cup coconut milk ¼ cup egg beaters ½ Tablespoons lemon juice 1 tsp Madras curry powder 1 Teaspoon turmeric ½ packet truvia 1 small box or 1 tbsp raisins Salt and ground black pepper to taste
Pre-heat the oven to 350 degrees. Grease a 2 cup mini casserole dish or larger if you are multiplying the amount.
Let the bread soak in the milk.
In a nonstick frying pan sauté the onions until soft and then add the dehydrated TVP. Add the curry powder, lemon juice, salt and pepper to taste, turmeric, raisins, mangoes or chutney. Stir until combined then set aside.
Squeeze out the milk into another bowl and crumble the bread into the pan with the mixture. Stir until everything comes together then transfer to the greased dish. Add the egg to the milk and beat.
Bake this for 20 minutes, then remove from the oven and pour on the top the casserole and bake for another 10 or more until the top gets brown and puffy.
Traditionally, this is served with rice but I thought that was way too heavy for me. So, I just had a salad along side the fish and it was perfect.
I also apologize for the hideous disformity of my blog. I don't know what the hell happened but Blogger decided to screw with it again. I think I need a new layout...again.