Any South African will tell you, the secret to a great braai is a killer braai broodjie. It’s the perfect starter for any braai, helping to keep hunger at bay while the braai masters battles with cooking the mountain of meat waiting to hit the grid. But rather than making your stock-standard toastie this Braai Day, why not treat your guests to something a little more gourmet? It is National Braai Day after all!
This recipe for Bobotie, Banana, Chutney and Coriander Pesto Braai broodjies from chef Johan van Schalkwyk is an absolute must-try on the braai come 24 September. It’s quick, simple, and oh-so-delicious!
Bobotie, Banana, Chutney and Coriander Pesto Braai Broodjie
3 Onions – finely chopped
4 Garlic Cloves – finely chopped
15ml Fresh Ginger- grated
1 Tbsp Curry Powder
1 tsp Turmeric
1 tsp Ground Coriander
1 tsp Ground Ginger
1 tsp Ground Cumin
1 kg Lamb Mince
2 Slices White Bread soaked in milk
2 Tbsp Lemon Juice
2 Tbsp Apricot Jam
2 Tbsp Chutney
2 Tbsp Soft Brown Sugar
50ml Flakes Almonds
50ml Dried Apricots
50ml Dried Cranberries
1. In a large saucepan, sauté the onions and garlic in a little oil until translucent
2. Add the spices and fry for a minute, stirring to release all the flavours
3. Add the mince and cook until the meat starts to change colour.
4. Add the bread, apricots, almonds, cranberries, lemon juice, jam, chutney, and sugar.
5. Stir thoroughly to mix all the ingredients.
6. Cook, stirring frequently to prevent sticking to the bottom of the pot, adding a little water if it becomes too dry for approximately 30 minutes
7. Transfer into an oven-proof dish and flatten the surface
8. Beat the egg and milk and pour over the meat
9. Stick the leaves into the top of the dish
10. Bake in an oven set at 180°C for 45 minutes
11. Set aside to rest for 10 minutes
Ingredients for the braai broodjie:
2 Slices Sourdough Bread
1. Butter the bread on one side
2. Spread the Bobotie on the buttered side of the bread until it covers it evenly about 5mm thick
3. Slice the banana and place on the Bobotie
4. Spread the chutney evenly over the banana
5. Spread the second slice of bread with Coriander Pesto
6. Close the sandwich and place in a “toeklap” (clamshell) braai-grid.
7. Braai over warm coals turning frequently until crispy