1 medium sweet potato in the skin, coarsely grated
20 ml each curry powder and ground cumin
10 ml ground coriander
5 ml ground tumeric
250 ml uncooked brown lentils
500 ml strong Rooibos tea
80 ml raisins
40 ml red wine vinegar
½ tsp salt
lemon and black pepper to taste
2 eggs, beaten
250 ml buttermilk
4 small bay leaves
60 ml flaked almonds
Serving size: 4 Preparation Time: 1 hour 30 mins
A typical South African dish, prepared as a vegetarian version. The sweet potato bulks up the recipe to make a filling meal, without the need for additional rice – especially when you need to control your carb portions.
Heat oil in a large saucepan and fry onions, ginger and garlic until soft. Add sweet potato and spices and fry until aromatic. Reduce heat.
Add lentils and tea and cover with a lid. Simmer for 30-40 minutes or until lentils are cooked. Preheat the oven to 180 ˚C.
Add raisins, vinegar and salt. Season with lemon juice and pepper. Spoon into an oven dish.
Mix eggs and buttermilk and season with pepper. Pour on top of the lentil mixture. Place bay leaves in the egg mixture and sprinkle with almonds.
Bake for 30 minutes or until golden brown and cooked.
Serve with green veggies, like broccoli or spinach, or a salad. Bobotie is delicious with a chunky salsa of cucumber, tomato and fresh herbs.
Substitute sweet potato with butternut, if preferred.