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PEPPADEW® Peppers Recipe

Lentil Butternut & PEPPADEW® Bobotie Recipe


250g brown lentils
2 bay leaves
600ml unsalted vegetable stock or water
397g can chopped tomatoes
3 Tbsp sunflower oil
Salt and Pepper
2 onions, chopped
4 Tbsp roughly chopped fresh cilantro or 2Tbsp freeze-dried
500g diced butternut squash
Salt and pepper
1 Tbsp medium curry powder
2 fat garlic cloves, crushed
6 PEPPADEW® peppers, finely chopped
1 Tbsp grated fresh root ginger

For Dressing:
2 eggs
250ml sour cream or crème fraiche

Additional Info
  • Serves 6


Rinse the lentils, then cook them in the stock for about 35 minutes until soft. Stir often, especially towards the end of cooking to stop the lentils from sticking to the pan. Drain and set aside. Heat the oil in a heavy pan and fry the onions until golden. If the butternut chunks are large, halve or quarter them. Add them to the pan and fry for 5 minutes more, stirring occasionally. Stir in the curry powder, cook for 1 minute, then add the garlic, PEPPADEW® Peppers, ginger, bay leaves and tomatoes. Half fill the tomato can with water, slosh it about a bit and tip it in. Season to taste. Cook for 30-40 minutes, stirring frequently, until the butternut squash is soft and most of the liquid has evaporated. Holding a wooden spatula vertically, roughly chop up the butternut in the sauce. Stir in the cilantro. Starting and ending with lentils, layer the two mixtures in a 20cm x 20cm square baking dish and leave to cool. Preheat the oven to 180C. Beat the eggs and sour cream together, season and pour carefully into the dish, taking care not to disturb the base. Bake for 40-45 minutes, until the topping is golden brown and has set.

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