South African Brunch: Spicy Bobotie-Stuffed Avocado Boats with Pap & Tomato Salsa

Allergens

Gluten-free (but check the pap recipe for allergens)

Ingredients

• 2 large ripe avocados
• 1 lb ground beef or turkey (for paleo)
• 1 small onion, finely chopped
• 1 egg, beaten
• 1/4 cup dried apricots, chopped
• 1/4 cup raisins
• 2 tbsp almond flour
• 1 tsp coconut oil
• Salt and pepper, to taste
• 2 cups cooked pap (cornmeal porridge)
• 2 tomatoes, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of one lime

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cut the avocados in half and remove the pits. Scoop out a little flesh from each half to create a boat for the filling, and set aside.
3. In a large skillet, heat the coconut oil over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the ground beef or turkey, breaking it up with a spoon, and cook until browned. Drain any excess fat.
5. Stir in the raisins, apricots, almond flour, egg, salt, and pepper. Mix well, then remove from heat.
6. Spoon the meat mixture into each avocado boat, filling them evenly.
7. Place the stuffed avocado boats on a baking sheet and bake for 15 20 minutes, or until heated through.
8. While the avocados are baking, combine the diced tomatoes, red onion, cilantro, and lime juice to make the salsa. Season with salt and pepper to taste.
9. Serve the spicy bobotie stuffed avocado boats alongside pap and top with the tangy tomato salsa.

Chef’s Insight

To add more depth to the dish, you can include additional spices like cinnamon, nutmeg, and allspice in the bobotie mixture.

Notes

To make the pap, follow a traditional South African cornmeal porridge recipe.