South African bobotie – The dish that never fails to please

Anyone for a helping of South African bobotie? This much-loved traditional dish remains ever-popular and a must-have from time to time to keep our heritage alive.

The unique combination of curried minced meat with an eggy topping is characteristic of this South African dish. It is not a dish likely to be found elsewhere in other countries unless you happen to stumble across a South African restaurant offshore.

This South African bobotie recipe is perfect if you need to cater for a crowd. We have adjusted the quantities for 15 servings so if you have a large dinner party (or hungry teenagers) this recipe is perfect. However, if you want to prepare this dish for fewer people, simply half the ingredient quantities.

If you have any leftovers the following day, you can easily store it in the fridge. This South African bobotie will even be more delicious the following day when the flavours have had some time to infuse.

South African bobotie recipe

5 from 2 votes

Recipe by Msi Muzi Mathebula Course: MainCuisine: South AfricanDifficulty: Easy

Servings

15

servings

Prep time

20

minutes

Cooking time

2

hours 

Total time

2

hours 

20

minutes

Ingredients

• Bobotie

• 2 2 slices of white bread

• 2 2 onions, chopped

• 25 g 25 butter

• 2 cloves 2 garlic, crushed

• 1 kg 1 minced beef

• 2 tablespoons 2 curry powder

• 1 tablespoon 1 mixed herbs

• 3 3 cloves

• 1 pinch 1 of salt and pepper

• 5 teaspoons 5 allspice

• 2 tablespoons 2 peach chutney

• 3 tablespoons 3 black currant

• 6 6 bay leaves

• 1 tablespoon 1 mother-in-law spice

• Topping

• 300 ml 300 milk

• 2 large 2 eggs

Method

• Bobotie
• Soak the bread in cold water for 2 minutes.
• Heat the butter in a pan and fry the onions until soft and light brown.
• Add the garlic and minced beef.
• Crush the mince while cooking.
• Add all the dry ingredients, black currant and peach chutney. Let it simmer for 5 minutes.
• Squeeze the water out of the bread and add to the mince mixture.
• Pour the mince into an oven proof dish, press the mixture down and smooth it on the top. Allow it to chill.
• Topping
• Beat the milk and eggs with seasoning; pour over the cooked mince in the ovenproof dish.
• Bake for 35 – 40 minutes at 180°C until golden brown.

Notes

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