Cape Malay Bobotie Recipe

Traditional Bobotie: A South African favourite. Image: Unsplash.

Cass Abrahams’ recipe for bobotie, the Cape Malay way

South African best-selling cookbook author and chef Cass Abrahams shares her recipe for bobotie, a traditional Cape Malay dish.

Cape Malay Bobotie Recipe

Traditional Bobotie: A South African favourite. Image: Unsplash.

What can be said about bobotie that hasn’t already been said. We know that there are a lot of recipes available, and the truth is that you are probably making your grans recipe that has been passed down to you. However, not everyone’s gran can cook so, despite the multitude of recipes out there here is recipe that I think is worth trying.

So, without further delay, let’s get in the kitchen and start making this delicious bobotie.

Cape Malay Bobotie Recipe

4 from 13 votes
Recipe by Cass Abrahams Course: Dinner, LunchCuisine: Cape MalayDifficulty: Medium
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A lovely blend of flavours accounts for the popularity of this well-known Cape Malay dish.


  • 2 2 thick slices of stale white bread

  • 250 ml 250 water

  • 15 ml 15 (1tbsp) vegetable oil

  • 50 ml 50 (4tbsp) butter

  • 2 large 2 onions, chopped

  • 800 g 800 (13/4 lb) beef mince

  • 3 3 cloves garlic, crushed

  • 15 ml 15 (1 tbsp) Masala

  • 5 ml 5 (1tsp) turmeric

  • 10 ml 10 (2 tsp) ground cumin

  • 10 ml 10 (2 tsp) ground coriander

  • 3 3 cloves

  • 2 ml 2 (1/2tsp) peppercorns

  • 5 ml 5 allspice

  • 125 ml 125 (1/2 cup) sultanas

  • 60 ml 60 (1/4 cup) flaked almonds

  • 5 ml 5 (1tsp) dried mixed herbs

  • 25 ml 25 (2tbsp) chutney

  • salt and freshly ground black pepper to taste

  • 6-8 6-8 lemon leaves

  • 250 ml 250 (1 cup) milk

  • 2 2 eggs, beaten


  • Soak bread in water.
  • Fry onions in oil and butter until just transparent.
  • Place all other ingredients except bread, lemon leaves, milk and egg in a large bowl and mix.
  • Add fried onions in oil to mixture.
  • Squeeze water from bread, add bread to meat and mix well.
  • Spread in a greased ovenproof dish. Roll lemon leaves into spikes and insert into the mixture.
  • Bake at 1800C/3500F for 30 minutes.
  • Lightly beat eggs and milk together and pour over meat. Bake until egg mixture has set.
  • Serve with yellow rice ant blatjang.

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