• Wednesday, September 30, 2020

Bobotie Recipe

Traditional Bobotie
December 17, 2014

1 thick slice of bread without the crust (white or brown)
375 ml milk
25 ml oil
10 ml butter
2 onions sliced
2 cloves of garlic, crushed
25 ml curry powder
10 ml sea salt
25 ml chutney
15 ml smooth apricot jam
15 ml Worcester sauce
5 ml tumeric
25 ml brown sugar
1 kg raw mince meat
100 ml sultanas (don't replace with raisins - they are too sweet)
3 eggs
A pinch each of salt and turmeric
Bay leaves


Recipe serves 8

Soak bread in milk.  Heat oil and butter in a large pan and fry onions and garlic.  When onions are soft, add curry powder, salt, chutney, jam, Worcester sauce, tumeric and vinegar and mix well.  Drain and mash bread and reserve milk.  Add bread to pan together with mince and sultanas.  Cook over low heat, stirring, and when meat loses its pinkness, remove from the stove.  Add 1 beaten egg, mix well and then spoon into a greased, 28 x 16 cm baking dish and level the top.

Beat remaining eggs with reserved milk (you should have 300 ml, or a little more) and the salt and tumeric.  Pour over meat mixture and put a few bay leaves on top.  Stand dish in a larger pan of water (this is important to prevent drying out) and bake, uncovered at 180 degrees Celsius for 1 hour or until set.  

Serve with rice, coconut, chutney, nuts and bananas.

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