Bobotie – South African foods that will keep you warm this winter.

Some call this dish the National Dish of South Africa, as this dish originally came with the Indonesians brought to South Africa by the Dutch East India company and adapted over the years to local spices and ingredients.

A true melting pot of flavours, sweet and savoury, bobotie will surprise you with every bite. The warms spices, the fruity surprises and the richness of it all. Paired with warm fluffy rice or freshly fried vetkoek, true comfort on a plate.

Bonus: If you grab some puff pastry at the store, you can turn any left overs into “bobotie pies” and freeze them for a quick comfort meal on another day.

Bobotie

Fruity, spicy comfort food

Print Recipe Pin Recipe

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 fairly thick sliced crust-less bread It can be brown or white
• 375 ml milk
• 25 ml oil
• 2 onions sliced
• 2 crushed garlic cloves or as many as your ancestors wish
• 1 kg minced meat beef or lamb
• 1 1/2 tbsp curry powder which one depends on how spicy you like your food
• ¼ cup fruit chutney
• 1 tbsp smooth apricot jam
• 1 tbsp Worcestershire sauce
• 1 tsp turmeric
• 1 1/2 tbsp brown vinegar
• 6 tbsp sultanas raisins can be used at a push but they are much sweeter so you will need to adjust your seasoning
• 3 eggs
• 3 bay leaves or however many you need for your pattern
• salt and pepper to taste

Equipment

• 1 Cast iron skiller or
• 1 pan and baking dish

Method

 

1. Soak your bread in milk.
2. If you are using a baking dish, grease the dish
3. Heat the oven to 180C (160C for fan forced)
4. Put your pan or skillet over a medium heat, and add oil and butter
5. Fry the garlic and onions until the onions are soft.
6. Add the curry powder, salt, chutney, jam, Worcestershire sauce, turmeric and vinegar.
7. Keep mixing until the ingredients come together.
8. At this point, taste and season.
9. Drain the milk from your soaked bread and set the milk aside.
10. Mash the bread and add it, together with mince and sultanas, to the pan/skillet.
11. Lower the heat, constantly stirring, until the meat is cooked, then remove from the heat.
12. Take 1 egg and beat it. Mix it into the cooked ingredients.
13. Beat the remaining 2 eggs and add the drained milk.
14. If you are using the baking dish, pour the cooked mixture into the dish and flatten out the top. Otherwise level out the mixture in the skillet.
15. Pour the egg mixture over meat mixture and put a few bay leaves on top.
16. Bake uncovered in 180C for approximately 35 mins or until set (nicely browned).
17. Serve with rice or vetkoek and a little bit more chutney.

Notes

The recipe for vetkoek is coming soon.