$13.95
Bobotie Spice is a mild Cape Malay curry blend for bobotie, the spiced mince bake with a savoury egg custard topping that South Africans grew up on. Mild curry, turmeric and coriander form the base. Cinnamon, nutmeg and fenugreek bring the sweet aromatic warmth that makes a bobotie a bobotie.
Cape Malay cooking is where Africa, Indonesia and the Netherlands met in one kitchen, and it is still the most generous food we know. This is the dish that gets made when family visits. One jar seasons two full kilos of mince, which is two dinners, or one dinner and the best lunch of your week.
Serve it with yellow rice and raisins, sliced banana, coconut, chutney and a simple tomato and onion salad.
Try this: Proper Bobotie.
Soak a thick slice of white bread in a cup of milk. Brown one kilo of beef or lamb mince with a chopped onion, then stir through two tablespoons of Bobotie Spice, three tablespoons of fruit chutney, a handful of sultanas and the squeezed-out bread. Press into a dish, tuck in a few bay leaves, then pour over the reserved milk beaten with two eggs. Bake at 180C for thirty five minutes until the custard is set and golden.
120g, enough for 2kg of mince. Packed in Australia from imported ingredients.
