IN THE KITCHEN: BOBOTIE SPRING ROLLS
Tswalu’s commitment to celebrating the heritage and cultural diversity of the Northern Cape region is an important part of our journey towards greater sustainability. South Africa’s melting pot of cultures finds perfect expression in these bobotie-filled spring rolls, a delicious twist on a traditional recipe that is always a popular choice when it appears on the Motse’s lunch menu. Please try them at home – once you have assembled all the ingredients, it’s fairly easy!
- 25ml sunflower oil
- 30ml curry powder
- 5ml ground turmeric
- 2 bay leaves
- 2 large onions, chopped
- 1 garlic clove, minced
- 1 kg lamb or beef mince (alternatively, 300g dried brown lentils to yield 1kg once cooked)
- 2 thick slices of white bread
- 250ml milk
- 20ml apricot jam
- 15ml sweet fruit chutney, like Mrs Ball’s
- 75g raisins
- 10ml salt
- 3ml pepper
- Gently heat the oil in a large pan.
- Toast the curry powder, bay leaves and ground turmeric in the oil, taking care not to burn the spices.
- Add the onion and garlic and sauté over a low heat until translucent and cooked but not browned.
- Add the minced meat, breaking it up with a fork and mixing it together with the onions, garlic and spices.
- Meanwhile, soak the bread slices in the milk.
- Add the soaked bread, milk, apricot jam and chutney to the pan.
- Season with salt and pepper.
- Braise for 20 minutes until slightly reduced.
- Taste and adjust seasoning.
- Store in fridge to cool.
TO MAKE THE SPRING ROLLS
- 20 spring roll pastry sheets (always have a few extra, in case one decides to break)
- 2 egg whites, lightly beaten
- Deep pot with oil at 160 C degrees
- * Place a spring roll wrapper on a clean, cool work surface.
- * Place a generous spoonful of bobotie mixture in the centre of the bottom of the wrapper and start rolling it up like a cigar, stopping halfway to brush the pastry with egg white.
- * Then fold the left and right sides inwards, securing the parcel by brushing it again with egg white.
- * Continue rolling up the remaining pastry into a cigar shape.
TO FINISH OFF
- * Heat the oil in a deep pot and cook until golden brown and crisp on the outside.
- * Remove with a slotted spoon and drain to remove excess oil.
- * Note that you could also use a deep-fat fryer or air fryer if you prefer.
- * Serve hot with sides of cucumber and almond salsa and extra chutney. At the Motse we plate this dish on a bed of Kalahari salt.
Makes about 15 spring rolls.
DUM SPIRO – ‘WHILST I BREATHE’
Artist Angus Taylor completed a six-month residency at Tswalu as a guest of the Tswalu Foundation. His notes from the field provide a deeper understanding of the artworks he exhibited at Everard Read.
A PARALLEL WORLD OF SLOWNESS AND LIGHT
Artist Rina Stutzer completed a six-month residency at Tswalu as a guest of the Tswalu Foundation. Her notes from her exhibition with Everard Read reveal her fascination with the Kalahari’s flora, especially Boscia albitrunca.