by James Olivier
Now, if you have ever heard anyone say that they do not like a ‘braaibroodjie’ you should know that they are not being truthful. Personally, just as I have never seen the Loch Ness Monster, I have also never heard of anyone who doesn’t love a ‘braaibroodjie’.
Such a simple concept that creates something out of this world. Usually, when I make my own I tend to make myself two, because I know that one will simply not be enough!
The traditional version has cheese, tomato and onion on and some people like to add Chutney, though that can become an entirely new debate!
Today we are sharing this classic with a twist, because, let us be honest – everyone knows how to make one. So, for the twist this delicious ‘braaibroodjie’ consists of Bobotie, Banana, Chutney and Coriander Pesto. Now it may seem strange or unnecessary, until you actually try it. It is divine!
Bobotie And Braaibroodjie Recipe
5.0from1voteCourse: SidesCuisine: South AfricanDifficulty: EasyPrep time
A gourmet twist on the traditional Braai Broodjie.
- Bobotie Ingredients:
- 3 Onions – finely chopped
- 4 Garlic Cloves – finely chopped
- 15ml Fresh Ginger- grated
- 1 Tbsp Curry Powder
- 1 tsp Turmeric
- 1 tsp Ground Coriander
- 1 tsp Ground Ginger
- 1 tsp Ground Cumin
- 1 kg Lamb Mince
- 2 Slices White Bread soaked in milk
- 2 Tbsp Lemon Juice
- 2 Tbsp Apricot Jam
- 2 Tbsp Chutney
- 2 Tbsp Soft Brown Sugar
- 50ml Raisins
- 50ml Flakes Almonds
- 50ml Dried Apricots
- 50ml Dried Cranberries
- 1 Bay Leaf
- 2 Lemon leaves
- Black Pepper
- Ingredients for the braaibroodjie:
- 2 Slices Lust Sourdough Bread
- Banana- sliced
- Coriander Pesto
- In a large saucepan, sauté the onions and garlic in a little oil until translucent
- Add the spices and fry for a minute, stirring to release all the flavours
- Add the mince and cook until the meat starts to change colour.
- Add the bread, apricots, almonds, cranberries, lemon juice, jam, chutney and sugar.
- Stir thoroughly to mix all the ingredients.
- Cook, stirring frequently to prevent sticking to the bottom of the pot, adding a little water if it becomes too dry for approximately 30 minutes
- Transfer into an oven-proof dish and flatten the surface
- Beat the egg and milk and pour over the meat
- Stick the leaves into the top of the dish
- Bake in an oven set at 180°C for 45 minutes
- Set aside to rest for 10 minutes
- Butter the bread on one side
- Spread the Bobotie on the buttered side of the bread until it covers it evenly about 5mm thick
- Slice the banana and place on the Bobotie
- Spread the chutney evenly over the banana
- Spread the second slice of bread with Coriander Pesto
- Close the sandwich and place in a “toeklap” (clamshell) braai-grid.
- Braai over warm coals turning frequently until crispy
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