Ingredients

Method

• 500 g basmati rice
• 2 T ground turmeric
• sea salt and freshly ground black pepper, to taste
• ¼ cup vegetable oil
• sea salt and freshly ground black pepper, to taste
• 400 g Woolworths Grabouw boerewors, casing removed
• 1 white onion, halved and thinly sliced
• 3 garlic, cloves, minced
• a sprig fresh bay leaves
• 1 T paprika
• 1 T garam masala
• 2 T Woolworths steak rub
• 2 T Cape Malay curry powder
• 1 T chilli flakes
• 1 star anise
• 1 cinnamon stick
• 3 T chunky apricot jam
• 10 g coriander, to garnish
• 50 g almonds, sliced, to garnish
• For the caramelised grapes:
• 100 g red grapes
• 2 T honey

Method

Ingredients

1. Cook the rice with 1 T turmeric and some salt until tender with a bit of a bite. Drain and set aside.

2. Heat a wok and add the oil, reserving 1 T. Fry the boerewors meat, breaking it up into bite-sized chunks. Add the onion and garlic and fry for a further 5 minutes, or until the onion starts to soften.

3. Add the bay leaves, paprika, garam masala, steak rub, curry powder, remaining turmeric, chilli flakes, star anise and cinnamon. Sauté until the spices are cooked. Stir in the apricot jam and simmer lightly until completely melted, then stir through the cooked rice.

4. Heat another pan, add the remaining oil and fry the grapes, glazing with the honey. To serve, turn the rice out onto a serving platter and garnish with the grapes. Scatter with the coriander and sliced almonds.

Cook's note: If you’re not yet sold on full-on bobotie, give this (deconstructed) recipe a try. It’s sweet, spicy and savoury! And I’ve replaced the raisins with caramelised red grapes, for the raisin haters.

Find more rice recipes here.

Photographs: Toby Murphy
Food assistant: Emma Nkunzana