Bobotie Bunny

Image: Megan Odell

Bobotie Bunny – The perfect combination of South African flavour

The Bobotie Bunny is the perfect mix of soft homemade bread and a deliciously spicy and aromatic filling. All brought to you by the Jackie Cameron School of Food and Wine.

Bobotie Bunny

Image: Megan Odell

South Africa is a country in which resides a very large diversity of people and cultures and our food shows the results of these influences. Today, we bring two of these great foods together, bobotie and bunny chow. Student chef, Megan Odell brings you the Bobotie Bunny. It’s the combination of a delicious and spicy bobotie filling with the softness of sweetcorn bread to put it in. It’s a great celebration of proudly South African flavours for your friends and family to enjoy.

This recipe will not only help you create a beautifully spicy and aromatic bobotie filling, but you will also be baking your own sweetcorn bread. For the best results with your filling, brown the meat in the pot or pan first which will leave some of the delicious meats on the bottom of the pan. Fry the rest of the ingredients in there and follow the instructions accordingly. The bread for this Bobotie Bunny is soft and sweet which goes great with the filling and is so easy to enjoy when you eat it with your hands.

The Bobotie Bunny is the perfect mix of soft homemade bread and a deliciously spicy and aromatic filling. All brought to you by the Jackie Cameron School of Food and Wine.

Bobotie Bunny Recipe

5 from 2 votes
Recipe by Jackie Cameron School of Food and Wine Course: MainCuisine: South AfricanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Baking Time

10

minutes
Total time

40

minutes

Ingredients

  • For the filling:
  • 3 slices bread

  • 1 + ½ cup milk

  • 30 ml sunflower oil

  • 2 large onions, roughly chopped

  • 20 ml medium curry powder

  • 2 ml turmeric

  • 2 cloves garlic, finely chopped

  • 750 g beef mince  (ground beef)

  • 125 ml chutney

  • Zest and juice of one lemon

  • Salt and pepper to taste

  • 2 large eggs

  • 50 ml cream

  • 50 ml yoghurt

  • For the bread:
  • 1 can cream style sweetcorn

  • 60 g white sugar

  • 3 eggs, lightly whisked

  • 3 tbsp melted butter

  • 140 g cake flour, sifted

  • 1 pinch salt and pepper

  • 3 tsp baking powder

Method

  • For the filling:
  • Soak the bread in 1 cup of milk.
  • Fry the onions in 30ml of oil until soft.
  • Add the curry powder, turmeric and garlic and allow to cook for a minute or two.
  • Add the meat and brown. Once the meat is browned add the chutney, lemon zest and juice and season with salt and pepper and give this a good mix.
  • In a separate bowl, whisk the eggs and add the cream and yoghurt, mix together well..
  • For the bread:
  • Mix the sweetcorn, eggs and butter in a bowl. Add the dry ingredients and season to taste.
  • Pour the mixture into a well greased African cup and bake at 180°C for about 10 minutes.
  • Assembly:
  • Remove some of the centre of the mielie bread to make a hole and add the bobotie. Pour the cream, yoghurt and egg mixture over the top and bake until golden brown. Serve hot and enjoy.
  • Serve hot and enjoy.

Notes

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Are you in the mood to surprise your friends with more South African fusion recipes? Just have a look at our recipe page, we have excellent suggestions for you to try.

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