Bobotie with Geelrys, Minced Casserole & Yellow Long Grain Rice

1. soak the rolls. Remove the peel from the onion and garlic, finely dice. Rinse and chop parsley. Roast almond kernels, remove.

2. knead together minced meat, squeezed salt, breadcrumbs, tomato pulp and pepper. Roast in hot oil until crumbly. Add onion and garlic. Sprinkle with curry and sauté. Add jam and 150 ml water. Add 1 bay leaf spice. Bring everything to a boil and simmer gently for about 5 minutes. Season to taste with salt and freshly ground pepper. Stir in almond kernels and parsley.

3. fill minced mixture into a gratin dish about 20 x 35 cm. Mix salt, eggs, milk and pepper. Pour over mince. Place 2 bay leaves on top. Bake in a hot oven (electric oven: 175 °C /circulating air: 150 °C /gas: level 2) for 25- half an hour.

Cook long grain rice, turmeric and cinnamon in 300 ml boiling hot salt water with closed lid at low temperature for about 15 minutes. Rinse raisins, drain and stir in. Continue cooking for 5 minutes.

Fold in butter. Remove cinnamon.

Peel bananas, cut into slices and sprinkle with lemon juice. Arrange everything. Serve with mango chutney and grated coconut. Drink: South African red wine, e.g. Pinotage from Golden Kaan.

Our tip: Use high-quality red wine for a particularly fine taste!

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