An epicurean adventure to: South Africa
This easy recipe for South African bobotie is a delicious, traditional Rainbow Nation dish. In fact, it's often considered the national dish of SA!
It's a savoury, flavour-packed, aromatic, curried ground beef bake that combines both sweetness and spiciness.
This recipe is our family's carefully perfected version, crafted through generations of refinement.
Made this as directed and it was delicious!
- Sherri (Pinterest)
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What is bobotie?
It consists of seasoned minced meat (usually beef or lamb) combined with dried fruit like raisins or apricots, along with chutney and curry powder for added flavour.
Finally, it's topped with a savoury egg mixture and baked until golden brown, resulting in deliciously crispy edges - the best part!
It's so good that even Oprah served Bobotie for her Thanksgiving dinner!
Bobotie is traditionally served with yellow basmati rice, a spicy rice dish flavoured with turmeric, cardamom and raisins. They're inseparable, like bacon and eggs or ham and cheese.
Don't forget to finish it off with a delicious, authentic milk tart!
South Africa - Fast facts
| Location | Southernmost tip of the African continent. It is bordered by Namibia, Botswana, Zimbabwe, Mozambique, Eswatini (formerly Swaziland) and Lesotho. |
| Language | South Africa has 11 official languages: English, Afrikaans, Zulu, Xhosa, Sotho, Tswana, Pedi, Venda, Tsonga, Swati and Ndebele. English is widely spoken and is the language of business, while Zulu and Xhosa are the most commonly spoken African languages. |
| Population | Circa 60.2 million |
| Trivia | South Africa voluntarily gave up its nuclear weapons program after the end of apartheid in the 1990s and now plays a leading role in global nuclear non-proliferation efforts. |
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Bread
A few thick slices of bread play a key role in binding the beef mixture together.
You can use either brown or white bread.
It doesn't matter whether it's stale or fresh, so it's a great way to use up that last bit of dry bread in the bread bin.
Curry powder
We typically use mild curry powder but feel free to swap it for hot curry powder if you prefer.
To make a spicier bobotie using mild curry powder, add an extra half tablespoon. However, the recommended two tablespoons generally play well with most people's tastes.
You can also substitute regular curry powder with Cape Malay curry powder.
Fruit chutney
Mrs. Ball's peach chutney is traditional but if it's not available where you are, any fruity chutney such as mango chutney will work just as well.
Remember, the best bobotie recipes always include chutney - it's a must!
Ground beef
Minced beef (ground beef) is the primary ingredient in bobotie. We prefer medium-fat mince but lean or extra-lean ground beef can also be used.
Ground lamb is also a popular alternative choice.
Bay leaf
Bay leaves are an essential and traditional part of bobotie that you shouldn't skip.
It's also a typical feature of bobotie's appearance, placed neatly on top of the savoury custard to form a pattern.
If you can't find bay leaves, you can also use lemon leaves as an alternative.
Other flavourings
Worcestershire sauce, apricot jam, a teaspoon of ground turmeric, vinegar, salt and freshly ground black pepper are also important components of a bobotie.
You can omit the Worcestershire sauce if you don't have any to hand.
You can also add a squeeze or two of lemon juice, a bit of lemon zest or a tablespoon of tomato paste, but this is entirely optional.
What baking dish to use
You will need an oven-safe baking dish approximately 20cm x 30cm in size.
A large cast iron pan works well too, as it can go straight from the stove to the oven.
Step-by-step Instructions
Prepare the bread
- Roughly tear the crustless bread into pieces, place it in a bowl and cover with the milk.
Leave this to soak while you get on with the rest of the Bobotie.
Prepare the curried mince
- Preheat the oven to 180C/356F (160C fan/320F fan).
- Heat the oil and butter in a large saucepan or frying pan and add the chopped onions and garlic.
- Gently fry over medium heat until the onions are soft and translucent. About 4-5 minutes.
- Next, add the curry powder, fruit chutney, apricot jam, Worcester sauce, turmeric and red wine vinegar to the onion mixture.
- Gently fry over low heat, stirring frequently for 1-2 minutes until everything is heated through and smelling fragrant.
- Revisit the bread that's now been soaking in the milk for a few minutes. Drain the bread from the milk and roughly mash it with a fork.
Keep the remaining milk, we will use it for the savoury egg custard topping later.
- Add the ground beef, soaked bread, sultanas, salt and black pepper to the spicy onion mixture in the pan.
Then, crumble the beef stock cube into the mixture. (If you'd like to add an optional squeeze of lemon juice, now is the time.)
- Give it a good mix and gently fry, whilst stirring, until the mince has lost its pinkness.
Tip: A wooden spoon works great for breaking up the mince.
- Lightly beat one egg.
- Remove the beef mixture from the heat and stir in the beaten egg.
- Spoon the beef mixture into a greased oven dish (casserole dish) of about 30cm x 20cm and smooth the top.
Making the savoury custard topping
- Break the two remaining eggs into the leftover milk together with a pinch of salt and a pinch of turmeric.
- Whisk thoroughly until the egg yolks are fully incorporated and evenly blended into the milk mixture.
- Gently pour the egg mixture evenly over the top of the meat mixture.
- Place the bay leaves on top of the egg mixture. Try to space them out equally in a pattern of your choice.
- Bake on the middle shelf of the preheated oven for 50 minutes to 1 hour.
The cooking time is a good guide, but ensure you have a bit of a crispy edge on the sides, as that's the best bit of a well-baked Bobotie!
An extra few minutes in the oven to crisp up the sides is not a problem.
Visual clues to know when it's done baking
Bake the bobotie between 50 minutes to 1 hour in a moderate oven.
However, it’s imperative to keep an eye on it and ensure you get a nice, golden brown edge along the outside of the dish.
This really is the best bit. In South Africa families have been known to squabble over the crispy, almost-burnt side scoops!
Storage
The bobotie will keep well in the fridge for up to 3 days when stored in an airtight container.
Reheat in the oven at 180C/356F/gas mark 4 for about 20 minutes or until heated through. You can also heat the Bobotie in the microwave.
It freezes really well and can be frozen for up to 3 months.
To defrost, remove from the freezer the day before and allow it to thaw overnight in the fridge.
Reheat in the oven at 180C/356F/gas mark 4 for about 20 minutes or until heated through. You can also heat the Bobotie in the microwave.
What to serve with Bobotie
- Basmati yellow rice - This is compulsory. Really. Everything listed below is additional to the yellow rice.
- Sliced banana on top.
- Desiccated coconut or flaked almonds sprinkled on top.
- More chutney.
- Potato salad.
- Baked sweet potato.
- Crispy green salad.
- Pickled beetroot.
- Carrot salad.
- Green beans with onion.
FAQ
Bobotie's roots are unclear and there are many theories.
Some say it came to South Africa's Cape of Good Hope from Indonesia, Malaysia or the Netherlands (via the Dutch East India Company).
Regardless of where it came from, the traditional bobotie recipes are different from what we know today.
South Africans adapted the recipe from the Cape Malay community in Cape Town, circa 17th century. It was vastly modified as it spread throughout the country.
Many South African families tend to have their own, well-guarded versions of bobotie that get passed down the line to the younger generations.
The Rainbow Nation is known for its diverse cultures and this is reflected in the South African cuisine.
People combine different culinary traditions to create something new, vibrant and popular with everyone.
Bobotie is a prime example of this culinary philosophy, which is why it's often considered South Africa's national dish.
There is no English word for this tasty dish in South Africa, it's just Bobotie.
It's often pronounced 'Babootie', but the correct pronunciation is 'Bah-bwuh-tee'. The accent is on the second syllable, 'bwuh'.
Ask any South African and they will tell you what a great sandwich-filling leftover Bobotie makes!
It's also great in 'vetkoek', a traditional deep-fried type of bread. You can also enjoy it as a savoury filling for pancakes.
Lastly, leftover Bobotie is superb in jaffels!
More recipes from South Africa
Bunny chow with chicken curry
Related recipes
Recipe
Easy South African Bobotie
Equipment
- Large saucepan or frying pan
- Oven dish, circa 30cm x 20cm
Ingredients
For the curried mince
- 3 slices bread, crusts removed - This is based on 3 slices of shop-cut bread. If you are cutting the bread yourself, 1 x slice of about 3cm thickness will do. You can use white or brown bread
- 350 millilitre milk
- 2 tablespoons vegetable oil
- 2 teaspoons butter
- 2 sliced medium onions
- 4 garlic cloves - or 2 teaspoons garlic paste/chopped garlic
- 2 tablespoons mild curry powder - add ½ tablespoon more if you like it spicy
- 3 tablespoons fruit chutney, heaped
- 3 tablespoons apricot jam
- 1 tablespoon Worcester Sauce
- 1 teaspoon turmeric
- 2 tablespoons red wine vinegar - or other brown or white vinegar
- 1 kilogram beef mince
- 100 millilitre sultanas
- 1.5 teaspoons salt
- black pepper to taste
- 1 beef stock cube, crumbled
- 1 egg, lightly beaten
For the savoury custard topping
- 2 eggs
- 1 pinch salt
- 1 pinch turmeric
- 6 bay leaves
Instructions
Prepare the bread
- Roughly tear the crustless bread into pieces, place it in a bowl and cover with the milk. Leave this to soak while you get on with the rest of the Bobotie.3 slices bread, crusts removed, 350 millilitre milk
Prepare the curried mince
- Preheat the oven to 180C/356F (160C fan/320F fan).
- Heat the oil and butter in a large saucepan or frying pan and add the chopped onions and garlic. Gently fry over medium heat until the onions are soft and translucent. About 4-5 minutes.2 tablespoons vegetable oil, 2 teaspoons butter, 2 sliced medium onions, 4 garlic cloves
- Next, add the curry powder, chutney, apricot jam, Worcester sauce, turmeric and red wine vinegar to the onion mixture. Gently fry over low heat, stirring frequently for 1-2 minutes until everything is heated through and smelling fragrant.2 tablespoons mild curry powder, 3 tablespoons fruit chutney, heaped, 3 tablespoons apricot jam, 1 tablespoon Worcester Sauce, 1 teaspoon turmeric, 2 tablespoons red wine vinegar
- Revisit the bread that's now been soaking in the milk for a few minutes. Drain the bread from the milk and roughly mash it with a fork. Keep the remaining milk, we will use it for the savoury egg custard topping later.
- Add the mince, soaked bread, sultanas, salt and black pepper to the spicy onion mixture in the pan. Then, crumble the beef stock cube into the mixture.Give it a good mix and gently fry, whilst stirring, until the mince has lost its pinkness.Tip: A wooden spoon works great for breaking up the mince.1 kilogram beef mince, 100 millilitre sultanas, 1.5 teaspoons salt, 1 beef stock cube, crumbled, black pepper to taste
- Remove the Bobotie mixture from the heat and stir in the beaten egg.1 egg, lightly beaten
- Spoon the meat mixture into a greased oven dish of roughly 30cm x 20cm and smooth the top.
Prepare the savoury custard topping
- Break the two remaining eggs into the leftover milk together with a pinch of salt and a pinch of turmeric. Whisk thoroughly until the egg yolks are fully incorporated and evenly blended.2 eggs, 1 pinch salt, 1 pinch turmeric
- Gently pour the egg mixture evenly over the top of the meat. Place the bay leaves on top. Try to space them out equally in a pattern of your choice.6 bay leaves
- Bake on the middle shelf of the oven for 50 minutes to 1 hour. The cooking time is a good guide, but ensure you have a bit of a crispy edge on the sides, that's the best bit of a well-baked Bobotie! Add on a few extra minutes if necessary.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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Gloria says
I love comfort food. Trying comfort food from another country is fun. I will make this for dinner one night this week.
Nora says
This looks amazing! I am always happy to try new recipes! Can not wait! Thank you!
Jean says
This looks fantastic and love the history of it. I've never tried South African food so looking forward to making this amazing recipe.
Swathi says
Thanks for introducing me a new dish. I love to taste this , I am going to give this one a try. looks delicious.
Mary Tuggy says
You can also add on top, when ready to eat: chopped tomatoes, defrosted real shredded coconut, raisins, grated cucumber, peanuts, and sliced banana, all of them like a salad on top. Delicious !
Maretha @ The Cinnamon Jar says
Oh wow Mary, those topping ideas sound delicious! I love bobotie with sliced banana, coconut and EXTRA chutney, but I am definitely going to give your other ideas a try, especially the chopped tomatoes. Thank you!
Carla says
Amazing easy recipe that tastes amazing! My go to
Maretha Corbett says
Hey Carla!
Amazing news, so glad it works well for you and that you find the recipe easy! Thank you for the lovely feedback.
Happy cooking!
Maretha.
Andreas says
Hi Maretha,
Been making Bobotie for a while now, decided to try your recipe for some friends in the UK and it came out so well! Adding the egg to the mince mixture (before doing the custard) made a big difference. My go-to from now on - thank you!
Maretha Corbett says
Hi Andreas,
Thank you so much for your kind words! I’m thrilled to hear my recipe was a hit with your friends in the UK. The egg in the mince is such a small tweak, but it really does make a difference, doesn’t it? I’m so glad it’s earned a spot as your go-to. Comments like yours absolutely make my day. Thanks again for sharing!
Maretha.