I fell in love with this dish when I was at cooking school and make it for a lot of my clients. I'm happy to be sharing my version of it with you! I make this a lot at home of myself too since it's an easy grab and go lunch that can be reheated really easily in a microwave or toaster oven.
Babotie is a South African dish that has taken different shapes within the country itself as well as throughout the world. Here's my version! Unfortunately I haven't had the privilege of going to Africa myself but I really love this dish and hope to go one day and try the real deal!
Babotie
inspired by Rachel Allen, gluten free & dairy free
prep time 10 min | cook time, 50 min
2 slices gluten free bread or 1/4 cup quick cooking oats
2 tbsp cashew milk
2 tbsp apple cider vinegar
2 tbsp coconut oil
1 large or 100g onion, chopped
3 rainbow carrots, grated
2 cloves garlic, chopped
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground cloves
1 tsp ground turmeric
1 lb, 450g, ground lamb or medium ground beef
1/4 cup ground almonds
8 pitted dates, chopped
1 tbsp chopped parsley
1 tbsp chopped chives
1 bay leaf
2 eggs
250ml cashew milk
1 tsp turmeric
Preheat the oven to 350F.
Soak bread (or oats) in the 2 tbsp milk and 2 tbsp vinegar. Set aside.
Heat a large oven proof skillet on medium heat. Add coconut oil to the pan, carrots and onions and sauté for 5 minutes or until soft. Add garlic, ginger, coriander, cumin, cloves and turmeric. Stir for 30 seconds. Add ground lamb (or beef) and cook on medium-low heat until it is no longer pink, stirring every so often. Mix in herbs, chopped dates, ground almonds, and soaked bread with any excess liquid from it. Top with egg mixture.
Transfer skillet to oven and bake for 30-40 min or until the egg is set on top.
