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South African Vegetable Casserole Recipe

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This recipe for South African Vegetable Casserole, by , is from The Ferzoco Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nicole Ferzoco


2 teaspoons peanut oil
1 onion, medium, finely chopped
1 pound tofo, firm, cut in chunks
1 teaspoon ground allspice
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1 pinch cayenne
1 pound tomatoes , skinned and chopped
1 red pepper, medium, seeded and cut into strips
1 green pepper , medium, seeded and cut into strips
1 eggplant, large, chopped
2/3 cup golden raisins
soy sauce, or salt, if preferred
black pepper
1/2 teaspoon cumin seeds
1 1/4 cups plain yogurt
1 egg
juice of 1 lemon

Heat oil in a saucepan and gently fry the onion for 4-5 minutes or until soft. Add the tofu and spices to the pan and fry for five minutes. Stir in the remaining ingredients, cover and cook for 30 minutes. Season with soysauce and pepper. Preheat the oven to 350 degrees. Spoon the mixture into a lightly oiled baking dish. Dry roast the cumin seeds in a heavy-bottomed pan for 3-4 minutes, or until lightly browned. Mix the topping ingredients together and pour over the bobotie.
Bake for 30 minutes. Serve hot.




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