Bobotie
South Africa's national dish: curried minced meat studded with raisins and almonds, baked under a golden egg-and-milk custard. Sweet, savory, and fragrant, this comforting casserole is served with yellow rice and chutney.
Ingredients
- Ground beef · or lamb500 g
- Onion · chopped1
- Curry powder1 tbsp
- Turmeric0.5 tsp
- White bread · soaked in milk1 slice
- Raisins3 tbsp
- Sliced almonds · optional3 tbsp
- Chutney (or jam)2 tbsp
- Vinegar1 tbsp
- Bay leaves2
- Cooking oil1 tbsp
- Salt & pepper · to taste
- Custard topping
- Eggs2
- Milk1 cup
Steps
- ⏲ 2 min
Heat the oven to 180C/355F. Soak the bread in milk (reserve the milk for the custard).
- ⏲ 4 min
Cook the onion in the oil, then add the curry powder and turmeric until fragrant.
- ⏲ 6 min
Brown the ground meat, then mix in the soaked bread, raisins, almonds, chutney, vinegar, salt, and pepper.
- ⏲ 2 min
Press the meat into a baking dish and tuck in the bay leaves.
- ⏲ 2 min
Beat the eggs into the reserved milk to make a custard and pour it over the meat.
- ⏲ 33 min
Bake at 180C/355F until the top is set and golden, 30-35 minutes. Serve with yellow rice and chutney.
Tips & Variations
Variations
- Lamb bobotie: Use minced lamb for a richer flavor.
- Lentil bobotie: Swap the meat for lentils (vegetarian).
- Sweeter: Add dried apricots along with the raisins.
- Mini bobotie: Bake individually in a muffin tin.
Tips
- Bloom the curry powder in the oil to lift its aroma.
- The milk-soaked bread keeps the meat moist — don't skip it.
- The balance of sweet (chutney, raisins) and curry is the whole point.
- Bake the custard only until just set so it stays soft.
- Serve with yellow (turmeric) rice for the classic South African plate.
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