Bobotie recipe. Image credit: Melissa Jacobs
Tannie Elsa’s Bobotie is worth travelling to Bethal to taste
The apricot jam and chutney add a hint of sweetness to this bobotie mince dish, while the curry powder adds a gentle warmth.
Bobotie recipe. Image credit: Melissa Jacobs
Bobotie is a classic South African dish that has stood the test of time. Traditionally you make it with curried mince, top it with an egg custard and spike the custard with bay leaves.
The first bobotie recipe appeared in a Dutch cookbook in 1609. It was then brought to South Africa and the Cape Malay community adopted – and adapted – it. Some recipes include raisins, but not all.
There are many variations on bobotie, but Tannie Elsa from Bethal makes one of the best. It is worth it to travel to this Mpumalanga farming town just for a taste of her bobotie!
The apricot jam and chutney add a hint of sweetness, while the curry powder adds a gentle warmth.
Tannie Elsa Bobotie
Course: DinnerCuisine: GlobalDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
25
minutesTotal time
40
minutesYou simply must try this the time-honoured South African way, served with sweet potatoes, yellow rice and chutney.
Ingredients
2 diced onions
25 ml 25 butter
250 ml 250 milk
1 kg 1 lean beef mince
10 ml 10 salt
1 ml 1 pepper
20 ml 20 mild curry powder
10 ml 10 sugar
12.5 ml 12.5 white vinegar
12.5 ml 12.5 apricot jam
3 eggs
1 teaspoon 1 turmeric
3 tablespoons 3 chutney
2 slices white bread
Method
- Soak the bread in the milk. Squeeze out the milk and put aside.
- In a frying pan melt the butter and fry the onions. Add the mince and brown the meat. Season with salt and pepper.
- Mix the rest of the ingredients together, except one egg.
- Add the wet bread and the apricot mixture to the mince.
- Pour the mixture into a greased oven dish.
- Mix the egg with the milk. Pour over the bobotie.
- Bake for 1 hour at 150°C.
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