Serves 8
My own family prefers this vegetarian version to the traditional meat one. The reason for choosing macadamia nuts is because, apart from their nice flavour and crunch, they are affordable.

You will need

2 slices bread, cut into small cubes
1 x 200 ml Ina Paarman’s Tikka Curry Cook In Sauce
3 onions, chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
2 T (30 ml) canola oil
1 T (15 ml) butter
3 cloves garlic, crushed
1 cup (250 ml) grated carrots
1 apple, unpeeled and grated
1 T (15 ml) fresh ginger, grated
2 t (10 ml) Ina Paarman’s Masala Spice
1 T (15 ml) lemon juice or vinegar
1½ cups (150 g) macadamia nuts, chopped in a food processor until course/fine
3 lemon leaves, cut in half lengthways

1 cup (250 ml) buttermilk or sour cream
2 eggs
1 t (5 ml) Ina Paarman’s Masala Spice
fresh coriander or curry leaves for garnishing


Adjust the oven rack to the middle position. Preheat the oven to 180°C. Place the bread cubes on a plate and pour the Tikka Sauce over, mix and leave to soak.

Season the onions with Green Onion Seasoning and stir-fry gently in a mixture of canola oil and butter. Cover the onions with a lid or baking paper and “smoor” on the lowest setting of the stove plate for about 15 minutes.

Add garlic, carrots, apple and ginger and stir-fry for another 2 minutes.

Add the Masala Spice and lemon juice, increase the heat and stir-fry for about 1 minute. Add the nuts and stir-fry for 1-2 minutes.

Mash the bread with a fork and add to the nut mixture, stir over heat until completely blended in.

Spoon the mixture into an ovenproof dish and level the top. Push the  lemon leaves here and there into the mixture.

Beat the topping ingredients together and pour over bobotie. Bake for 35-40 minutes or until golden brown and puffy.

Serve with Lentil Rice  and sambals.