Bobotie with mango

Surprise yourself with the exotic flavor of this original South African dish.

Ingredients for 4 main courses:

• 1 slice white bread
• 1 dl chicken broth
• 1 large onion
• 2 cloves garlic
• 1 Nature's Pride Ready-to-Eat mango
• 1 / 2 tbsp sunflower oil
• 400 g mixed meatloaf
• 1 tbsp curry powder
• 1 tbsp herb vinegar
• cayenne pepper
• freshly ground pepper
• salt
• 125 ml sour cream
• 1 egg
• 2 tablespoons coarsely cut coriander leaves

Additional need: baking dish

Preparation:

Preheat oven to 180 ˚ C. Cut the bread into cubes and soak in the broth.

Peel and chop the onion and garlic.

Cut the mango. It is highly recommended to cut a mango with a mango slicer to remove the seed. If you don’t have a mango slicer, hold the mango lengthwise and cut the fruit on both sides, as closely as possible of the seed. From here, peel and cut the fruit in thin slices. Keep 5-6 slices separate and cut the rest of the fruit into pieces. Heat the oil in a frying pan and fry the onion and garlic 5 minutes on medium heat. Add the meatloaf and cook it brown and loose. Add the bread, mango pieces, curry powder, vinegar and cayenne pepper and cook for 1 minute. Finally ad some salt and pepper.

Put the meatloaf mixture into the baking dish and place the reserved mango slices in a flower shape on top.

Beat the egg with the sour cream, cilantro and some salt and pepper. Pour this saucee  over the meatloaf mixture. Bake the bobotie in ± 25 minutes until brown and tender. Serve with yellow rice (see tip).

Preparation time: ±20 minutes and ± 25 minutes cooking time

Tip:

South Africa is Boboties country of origin. Over there Bobotie is often served with yellow rice. Boil 350 g of rice with 60 g of raisins, 4 little cloves, a pinch of turmeric, 2 slices fresh ginger and salt until tender. Stir in a chunk of butter, a tablespoon of honey and serve.