Bobotie: South Africa's Comfort Food Classic

If there's one dish that says "South Africa" louder than biltong on a road trip, it's bobotie. Curried mince, sweetened with a bit of apricot jam and dried fruit, baked under a golden egg custard until it sets just right. This is the dish your ouma made, your mom made, and now you're going to make it in your own kitchen, thousands of miles from home. Serve it with yellow rice and raisins, a bit of chutney on the side, and you're back on the stoep for twenty minutes.

For the mince:

• 1kg beef mince (or half beef, half lamb)
• 2 tbsp sunflower or vegetable oil
• 2 large onions, finely chopped
• 2-3 cloves garlic, crushed
• 2 tbsp Rajah medium curry powder
• 1 tbsp turmeric
• 2 slices white bread, crusts removed, soaked in 250ml milk
• 2 tbsp smooth apricot jam
• 2 tbsp Mrs Balls Chutney
• 2 tbsp Safari White Spirit Vinegar
• 1/3 cup seedless raisins
• 1 tbsp Maggi Worcestershire sauce
• 2 bay leaves or lemon leaves (plus extra for the top)
• Salt and pepper to taste

• 2 large eggs
• 250ml milk (use the milk from soaking the bread)
• Pinch of salt

1. Preheat your oven to 160°C (fan) / 180°C.
2. Squeeze the soaked bread dry, keeping the milk for the topping. Mash the bread with a fork and set aside.
3. Heat the oil in a large pan and fry the onions until soft and golden, about 8-10 minutes. Add the garlic, curry powder and turmeric, and fry for another minute until fragrant.
4. Add the mince and brown it well, breaking up any lumps.
5. Stir in the mashed bread, apricot jam, chutney, vinegar, raisins, Worcestershire sauce, bay leaves and a good pinch of salt and pepper. Simmer for 10 minutes, then taste and adjust the seasoning, it should be gently spiced and slightly sweet, not fiery.
6. Spoon the mixture into a greased ovenproof dish and press down firmly to level it. Tuck a couple of bay or lemon leaves on top for decoration.
7. Whisk the eggs with the reserved milk and a pinch of salt, then pour evenly over the mince.
8. Bake uncovered for 30-35 minutes, until the topping is set and golden.
9. Rest for 5 minutes before serving.

Serve with yellow rice studded with raisins, a side of sliced banana and desiccated coconut, and a good dollop of chutney.