Bobotie is a a South African dish which is normally served in an Afrikaans household. Like many dishes, each family has their own recipes.
This recipe is adapted from one that was posted in a South African travel site and is very different from the one that I’ve made before from the Cape Malay cookbook that I have.
My South African husband likes this version more than what I’ve previously made before and so do I. This is much lighter, perhaps because I used brioche instead of the regular bread or mashed potatoes.
Bobotie is usually served with white rice and chutney.
Ingredients: serves 4-6
4 slices bread, ends trimmed off
200 ml milk
600g mince, beef
1 onion, chopped
1 clove garlic, minced
2 bay leaves
3/4 teaspoon salt
1 tablespoon curry powder
1 tablespoon chutney
1 teaspoon smooth jam
1 teaspoon Worcheshire sauce
1 teaspoon turmeric
1 tablespoon vinegar (apple cider, optional)
- Soak the bread in the milk.
- Place ingredients of seasoning into a bowl and mix well.
- Stir fry the onion & garlic with some oil.
- Add the mince when the onion has turned clear. Fry till the mince is cooked.
- Add the seasoning and salt. Bring to a boil and lower the heat to simmer for about 10 minutes. Turn off the heat.
- Transfer the cooked mince into a bowl. Leave to cool before handling.
- Squeeze the milk from the bread. Add the bread to the mince, reserving the balance milk.
- Add one egg (shell removed) to the mince. Mix the bread & egg into the meat mixture.
- Grease an ovenproof dish. Place the mince mix into the dish.
- Crack the other egg into the reserved milk, beat well.
- Place the bay leaves on top of the mince, pour the milk/egg mixture over the mince.
- Bake in preheated oven of 180ºC (350ºF) for an hour.
- Serve with white riced and chutney.