Spicy recipe for Jo’burg Bobotie, with peaches and sweet potato
2 South African peaches or nectarines
1tbsp olive oil
350g sweet potato, peeled and sliced
(roughly 5mm rounds)
350g lean minced beef
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 red pepper, deseeded and chopped
1tsp ground cumin
1tsp garam masala
1tsp ground ginger
1tsp dried oregano or marjoram
150g tomato puree
5tbsp red wine or water
Salt and freshly ground black pepper
2 large eggs
200g Greek-style yogurt
100g mature Cheddar cheese, grated
Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Halve, pit and chop the South African peaches or nectarines. Set aside.
Put the oil into a baking dish. Arrange the sweet potato slices in the base, turning them to coat. Bake for 20-25 minutes, or until tender.
Meanwhile, heat a large saucepan and add the mince, a handful at a time, cooking for 3-4 minutes until browned. Add the onion, garlic and pepper and cook for 5-6 minutes, stirring often. Stir in the spices and herbs, tomato puree, red wine or water and sultanas and simmer for 2 minutes. Add the chopped South African peaches or nectarines and stir them in. Season.
Spoon into the baking dish over the cooked sweet potato, levelling the surface. Cool a little while making the topping.
Beat together the eggs and yogurt, then stir in half the cheese. Season and pour over the mince mixture, sprinkling the remaining cheese on top. Bake for 20-25 minutes until set and golden brown.
Cook’s tip: Freeze if you like, then reheat thoroughly from frozen for about 45 minutes.
Recipe provided by Beautiful Country, Beautiful Fruit.