Bobotie Recipe

South African Bobotie

Bobotie with sweet pumpkin and yellow rice for dinner

Bobotie with sweet pumpkin and yellow rice is set to become one of your family’s favourite new dishes during the week.

Bobotie Recipe

South African Bobotie

Sometimes, you want to cook traditional food for your family, but change it up a little bit. This twist on a classic bobotie recipe will add some new flavours to the party. When you make this bobotie with sweet pumpkin and yellow rice, you’ll have a great combo between the classic roast dinner side and traditional South African cooking to serve to your family. You can also easily adjust the amounts for this meal when you want to cook for a larger group of people.

ALSO READ: Traditional Cape Malay bobotie: Classic South African dinner

Bobotie with sweet pumpkin suggestions

One thing that this recipe does differently to your usual bobotie is that the beef mince is roasted, which is different to the usual skillet cooking. Cook your sweet pumpkin as you usually would or roast some butternut on the side. The classic bobotie flavours are there along with the yellow rice which you can also add raisins too if that’s your style. The sweetness of the pumpkin pair perfectly well with the milder curry flavours and fluffy rice.

ALSO READ: Macaroni and cheese with bacon for a classic family dinner

Bobotie with sweet pumpkin and yellow rice is set to become one of your family’s favourite new dishes during the week.

Last updated on 10 August 2023

Bobotie with sweet pumpkin recipe

5 from 3 votes
Recipe by Farrial Isaacs Course: DinnerCuisine: South AfricanDifficulty: Medium
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Cooking time






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A delicious South African bobotie recipe.


  • 2 2 onions, thickly sliced

  • 3 cups 3 water, or as needed

  • 1 tbsp 1 vegetable oil

  • 1 slice 1 white bread

  • 1 cup 1 milk

  • 500 g 500 lean ground beef

  • 1 tbsp 1 curry powder

  • 2 2 eggs

  • 1 tbsp 1 white sugar

  • 2 tsp 2 salt

  • 1/2 tsp 1/2 ground black pepper

  • 1/2 tsp 1/2 turmeric (optional)

  • 2 tbsp 2 vinegar

  • 3 tbsp 3 chutney

  • 6 6 almonds

  • 1/2 cup 1/2 raisins

  • 4 4 bay leaves


  • Heat water in a saucepan over high heat. Bring to a boil and add the onion slices. Reduce heat and simmer until the onions appear translucent, three to five minutes. Remove the onions and finely chop them.
  • Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has browned slightly.
  • Preheat oven to 175°C. Grease a baking dish.
  • Soak the slice of bread in the milk and gently squeeze out the milk; set the milk aside. Crumble the bread into a large mixing bowl. Mix bread together with ground beef, curry powder, 1 egg, sugar, salt, black pepper, turmeric, vinegar, chutney, almonds and raisins.
  • Place the mixture the prepared baking dish. Insert the bay leaves into the meat. Bake in the preheated oven for 1 hour.
  • Beat the remaining egg with 3 tablespoons of the drained milk. Pour over the meat and bake for another 30 minutes.
  • Serve with yellow rice and sweet pumpkin.

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