Making South African Food | Bobotie | GLAC

Heritage day in South Africa is right around the corner. It’s a day we celebrate our culture and diversity – and we are one diverse beautiful bunch of peeps. So let’s kick off the celebrations and taste a little tradition with the simplest recipe for Bobotie – a traditional Cape Malay dish made here in Cape Town. What makes this dish special is that it’s rich with flavor and all thanks to the array of spices added. Recipe Down below and can be found on my website next week. Don’t forget to push the red button that says SUBSCRIBE. It’s completely free and absolutely no spam! SUBSCRIBE:    / @clairejoycooks   RECIPES: http://www.goodlookingandcooking.com/ For daily pics and a chitchat go to: Instagram:   / claire_winstanley   Twitter:   / claire_win   Facebook:   / goodlookingandcookingbyclairewinstanley   Website: http://www.goodlookingandcooking.com/ Bobotie 500 g ground beef mince 1 large onion 3 carrots, grated 3 bay leaves 1 teaspoon cinnamon 1 teaspoon cayenne pepper 2 teaspoons turmeric 1 teaspoon ground ginger 1 teaspoon mild curry powder 1 garlic clove, minced ¼ cup vinegar 2 tablespoons chutney ½ cup raisins and sultanas Salt to taste 8 Eggs 5 Slices white bread (preferably 1 day old) 1 cup milk and water each. 1 cup cream 3 sheets phyllo pastry Preheat the oven at 180’c. Brush each sheet of phyllo pastry with butter and layer the sheets creating 3 layers. Line a greased baking dish or individual pots with phyllo pastry and cut to size or simply leave rustic. Soak bread in milk and water. Sauté onion with a little oil until golden brown. Add bay leaves, spices, vinegar and chutney and mix. Then add the grated carrots, raisins, sultanas and mince and mix well. Continue stirring for 5-10mins or until the mince has cooked through. Remove from the heat and cool for 10 mins. Squeeze out the bread and mix with 6 of the eggs. Add the egg and bread mixture to the cooled mince and place into your phyllo pastry lined baking dish. Finally whip the last 2 eggs with the cream and pour over the top. Finish with more bay leaves and bake at 180’c for 30-40min (depending on how deep your dish is) or until golden brown and set.