Bobotie with kelewele and okra

Recipe from: 2 july 2010

Ingredients 7
Servings 2
Minutes 15 mins


Serving Change
  • Masala okra:
  • Cumin seeds
  • Coriander
  • Turmeric
  • Chilli
  • Tomato
  • Dried mango


15 mins
Hake and fennel bobotie with a coconut milk crust and Ghanaian twists of kelewele and spicy masala okra.

For the masala okra, slice the okra in half and fry with cumin seeds, coriander, turmeric, chilli, tomato and dried mango.

Serve it alongside the bobotie with plenty of fresh coriander, chutney, coconut, lime or lemon wedges and a glass of chilled Riebeek Cellars Chenin Blanc.

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Read more on: fish/seafood  |  bake  |  sauté


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