This recipe of Duck Bobotie from South Africa really has nothing to do with the Bobotie spicemix that you find in the supermarket in the Netherlands. In this recipe, we use duck, bread, eggs, and the very special flavor of voatsiperifery pepper and baobab jam !
(The ingredients in bold are available in the webshop.)
For 4 persons:
- 175 g duck breasts, filleted
- 3 slices of white bread
- 3 eggs
- 350 ml milk
- 1 onion
- 1 tbs curry powder
- 1 tbs turmeric
- 4 laurel leaves
- 4 tbs baobab jam
- voatsiperifery pepper
- 100 g sultanas (dried white grape)
- 1 lemon
- 1 pinch of salt
- Peel and cut the onion, and cook it with butter until translucent. Add the curry powder and turmeric. Cut thin slices of duck filets and place the slices in the pan. Add a little bit of water. Cook at low heat until the meat is cooked.
- Soak the 3 slices of bread a couple of mins in 350 ml milk. With your hand, press the bread to get the milk out in a bowl (keep the milk). Crumble the bread in another bowl. Keep for later. Add 3 eggs to the milk, and also add salt, sultanas, and voatsiperifery pepper altogether and beat well.
- Put the meat mix in a greased oven dish, and add the bread, the baobab jam, and the juice of a pressed lemon.
- Pour the eggs mix on top of it, add the laurel leaves, and stir it up.
- Press it all down flat, cover with a foil, and cook in the oven at 180 degrees during 10 mins.
- Remove the foil, and let it cook further for another 20 mins until the top of the bobotie is well cooked and becomes light brown.
Why don’t you try music from South Africa with Duck Bobotie ? For example: Miriam Makeba with the album A Promise.