Platboom pot (Dutch oven) - Babotie

'n Kamp vuur classic!

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Babotie is likely one of South Africa's most beloved dishes!

Preparing this classic at the campfire is not only simple but also ensures a quick dinner after a long day of traveling. I cooked this traditional meal in Botswana and Mabua in the Kgalagadi countless times. In recent events I cooked it for six very special clients at camp Johana in Khubu Island. We were told that we are probably some of the last people who will camp at this camp site, as the Parks board decided to stop camping on the Island in the near future. So needles to say, it was not just an honour for me, but also a previllage to share this with them. As for their thoughts on the food? Well that you have to ask them.

Ingredients for the Cake

• 1 kg mince - lamb or beef

• 3-5 Garlic cloves

• 4 whole cloves

• 3 slices of bread

• 1 onion finely sliced

• 3 eggs

• 1 cup of milk

• 1 cup of Sultana raisins

• 2 Tablespoons of sugar.

• Butter

• 4 Table spoons fo chutney

• Oil for frying

• 1 Tablespoon garam masala

• 1 Tablespoon Turmeric

• 1 Teaspoon mixed herbs

• 2 teaspoon curry powder - to taste

• 1 teaspoon Cumin

• 1 teaspoon grinder black pepper

• 5 Bay leaves

  
  

Ingredients for the Custard

• Left over milk from bread soak

• 4 x Eggs yokes

• quarter teaspoon Vanilla essence

  
  

Method:

1. In a hot Dutch oven over the coals, add oil, butter, and onions, frying until the onions become translucent. (The butter prevents the oil from smoking and giving a burnt taste.)

2. Add the minced meat and cook until it turns brown and dry; ensuring the meat crumbles is crucial in this step.

3. Stir in the garlic, masala, turmeric, mixed herbs, cumin, and black pepper, and fry together.

4. Incorporate the curry powder, adjusting to your preferred strength.

5. Add the bay leaves, chutney, and raisins, mixing everything thoroughly.

6. At this point, reduce the number of coals under your Dutch oven.

7. In a separate bowl, soak the bread in milk.

8. Once the bread is soft, remove it and squeeze out the excess milk, reserving the milk.

9. Take the remaining milk, add the egg yolks, and whisk.

10. Add the vanilla essence and sugar, then whisk again.

11. Pour the custard mixture over the meat, and finish it with a sprinkle of turmeric and bay leaves.

12. Cover the pot and place a few coals on top of the Dutch oven lid for top heat to assist with the cooking of the custard.

13. Cook until the custard is fully set and the mince develops a crispy layer.

14. Serve with yellow raisin rice or wraps.

Tips for the Perfect Campfire Babotie

• Fire - start the fire immediately once you arrive at camp, in order that you have descent coals.