Macadamia Nut Bobotie
Ingredients
- 30 ml sunflower oil ⓘ
- 15 ml salted butter ⓘ
- 3 large onions, chopped ⓘ
- 4 garlic cloves, crushed or 10 ml crushed garlic ⓘ
- 250 ml carrots, grated ⓘ
- 10 ml fresh gingerroot, grated
- 10 ml curry powder ⓘ
- 5 ml ground coriander ⓘ
- 5 ml turmeric ⓘ
- 10 ml garlic and herb seasoning ⓘ
- 3 ml ground cinnamon ⓘ
- 15 ml lemon juice or 15 ml cider vinegar ⓘ
- 150 g macadamia nuts, finely chopped ⓘ
- 1 (425 g) can chickpeas or 250 ml dried garbanzo beans, soaked overnight and boiled until tender ⓘ
- 2 slices brown bread
- 125 ml vegetable stock ⓘ
- topping ⓘ
- 375 ml buttermilk ⓘ
- 3 eggs ⓘ
Instructions
- Preheat oven to 180°C.
- Saute the onions in the oil/butter mixture.
- Cover with a greaseproof paper circle as well as a lid.
- Cook very slowly for about 20 minutes.
- Add the garlic, carrots and ginger and cook under the paper for a further 10 minutes.
- Add all the spices and seasoning ingredients.
- Turn up the temperature and stir-fry the nuts and chickpeas.
- Soak the bread in the stock, mash it with a fork and add to the mixture.
- Place mixture into an oven-proof dish.
- Beat the topping ingredients together and pour over bobotie.
- Bake at 180°C for 30 minutes until set and golden brown.
Nutrition & Diet Analysis (per serving)
1497
kcal
75% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).