Bobotie bunny: A delicious combo of traditional South African dishes
The beauty of South African food is that it represents the diversity of South Africa. This bobotie bunny is different and is a mouth-watering combination of Cape Malay bobotie and Indian bunny chow. Combining these two traditional dishes into one delicious bite is an inventive and tasty dish your family and friends will certainly remember.
This recipe from student chef, Megan Odell from the Jackie Cameron School of Food and Wine is a taste sensation and certainly worth a try. It’s an extraordinary celebration of proudly South African flavours.
MORE ABOUT YOUR BOBOTIE BUNNY
This recipe guides you to prepare your own aromatic bobotie for the filling of the bunny chow. For this recipe, you will bake your own sweetcorn bread which pairs excellently with bobotie.
For the best results with your filling, brown the meat in the pot or pan first which will leave some of the delicious meats on the bottom of the pan. Fry the rest of the ingredients in there and follow the instructions accordingly. The bread for this Bobotie Bunny is soft and sweet which goes great with the filling and is so easy to enjoy when you eat it with your hands.
The Bobotie Bunny is the perfect mix of soft homemade bread and a deliciously spicy and aromatic filling. All brought to you by the Jackie Cameron School of Food and Wine.
INGREDIENTS
For the filling:
- 3 slices bread
- 1 + ½ cup milk
- 30 ml sunflower oil
- 2 large onions, roughly chopped
- 20 ml medium curry powder
- 2 ml turmeric
- 2 cloves garlic, finely chopped
- 750 g beef mince (ground beef)
- 125 ml chutney
- Zest and juice of one lemon
- Salt and pepper to taste
- 2 large eggs
- 50 ml cream
- 50 ml yoghurt
For the bread:
- 1 can cream style sweetcorn
- 60 g white sugar
- 3 eggs, lightly whisked
- 3 tbsp melted butter
- 140 g cake flour, sifted
- 1 pinch salt and pepper
- 3 tsp baking powder
METHOD
For the filling:
- Soak the bread in 1 cup of milk.
- Fry the onions in 30ml of oil until soft.
- Add the curry powder, turmeric and garlic and allow to cook for a minute or two.
- Add the meat and brown. Once the meat is browned add the chutney, lemon zest and juice and season with salt and pepper and give this a good mix.
- In a separate bowl, whisk the eggs and add the cream and yoghurt, mix together well..
For the bread:
- Mix the sweetcorn, eggs and butter in a bowl. Add the dry ingredients and season to taste.
- Pour the mixture into a well greased African cup and bake at 180°C for about 10 minutes.
Assembly:
- Remove some of the centre of the mielie bread to make a hole and add the bobotie. Pour the cream, yoghurt and egg mixture over the top and bake until golden brown. Serve hot and enjoy.
- Serve hot and enjoy.
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