Bobotie is one of the most versatile dishes in the South African heritage recipe repertoire. This venison version has subtle notes of sumac, cassia, cloves and fragrant pink pepper – the perfect combination of spice and warmth to counter the cold depths of winter.
This recipe is from Strandveldfood by Jac de Villiers and Kobus van der Merwe, the chef behind the much-loved West Coast restaurant Oep ve Koep. The book is an exploration of foraged food on the Cape west coast, but this recipe doesn’t require any foraging on your part.
The springbok bobotie is accompanied by spiced peach mebos, and rice studded with pomegranates and black sesame seeds. It’s a long recipe, but certainly worth the time – and the homemade masala can be used for any other venison dishes.
Making the masala
Ingredients
- 45 ml coriander seeds
- 1 stick cinnamon or cassia bark
- 3 cardamom pods
- 5 cloves
- 10 ml cumin seeds
- 10 ml fenugreek
- 10 ml fresh pink peppercorns
- 5 ml black peppercorns
- 2 star anise seeds
- 15 ml turmeric
- 10 ml powdered sumac
- 5 ml powdered ginger
- 5 ml dried chilli flakes
Cooking method
Combine all the ingredients in a dry pan. Temper the spices on medium heat until aromatic – about one or two minutes, being careful not to let any of the smaller seeds burn. Remove from the heat and grind into a fine powder using a spice grinder or mortar and pestle.
For the bobotie
Ingredients
- 1 large onion, finely chopped
- 10-cm stem fresh ginger, finely sliced
- 30 ml homemade masala for venison
- Olive oil for frying
- 1 kg springbok fynvleis
- 15 ml quince jelly
- 45 ml balsamic vinegar
- juice of ½ lemon
- snoeksout and black pepper to taste
- 3 large free-range eggs
- 375 ml buttermilk
- 15 ml turmeric
Cooking method
- Preheat the oven to 150 °C.
- Fry the onion, ginger and masala in olive oil until fragrant. Add the springbok meat and cook for a couple of minutes, stirring. Now add the quince jelly, balsamic vinegar and lemon juice. Cook for another 5 to 10 minutes, so that the meat is properly infused by the aromatics.
- Taste for acidity and seasoning, and season as necessary with salt and black pepper.
- Spoon the springbok meat into a greased ovenproof dish.
- Combine the eggs, buttermilk and tablespoon of turmeric and lightly whisk together.
- Gently pour over the meat, then use a fork to flatten out the meat so that everything is evenly covered with the custard mixture.
- Place on the middle rack of the oven and bake for 20 to 25 minutes, or until the egg has just set. Be careful not to overcook.
For the peach mebos
Ingredients
- 6 dried peach halves
- 5 cardamom pods
- 30 ml sugar
- 15 ml snoeksout
- water
Cooking method
Place the peach halves, cardamom, sugar and salt in a medium saucepan. Cover with water and bring to the boil. Cook over medium heat for approximately 10 minutes until the peaches are just tender. Allow to cool in the cooking liquid.
For the rice
Ingredients
- 200 g rice
- vegetable oil for frying
- 50 g dried pomegranate arils
- 100 g peach mebos, chopped
- 30 ml black sesame seeds
Cooking method
Cook the rice until just done. Rinse well. Heat a little vegetable oil in a large frying pan. Add the cooked rice and cook, stirring, until heated through. Add the pomegranate, peach mebos and black sesame seeds and cook for another minute until combined.
To serve
- 60 ml plum chutney
- 180 ml full cream plain yoghurt
- 30 small pak choi leaves and tips
- 1 green apple
Dress warm plates with plum chutney and small dollops of yoghurt. Spoon some of the flavoured rice onto each plate. Arrange two slices of bobotie on top of the rice. Briefly plunge the pak choi leaves and tips in boiling water. Top the bobotie with peach mebos halves and pak choi leaves. Add finely grated fresh green apple to the pak choi leaves.
For recipes inspired by indigenous edibles like ice plant leaves or dune celery and understanding how a chef interprets an ever-changing landscape with sensitivity, Strandveldfood by Kobus van der Merwe and Jac de Villiers is a must.
