Traditional South African Bobotie
A traditional South African bobotie made with beef mince, warm curry spices, fruit chutney, raisins and a golden egg custard topping. Serve with yellow rice and chutney for proper South African comfort food.
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Equipment
- Large saucepan or frying pan
- Oven dish, circa 30cm x 20cm (12" x 8")
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 (12.3 fl oz) 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
- 4 tablespoons fruit chutney, heaped
- 4 tablespoons apricot jam
- 1 tablespoon Worcester Sauce
- 1 teaspoon turmeric
- 1 teaspoon fresh ginger, finely chopped/minced
- ½ teaspoon ground cinnamon
- 2 tablespoons red wine vinegar - or other brown or white vinegar
- 1 kilogram (2.2 lb) beef mince
- 100 millilitre (6-7 tbsp) sultanas
- 1.5 teaspoons salt - test for salt and add more if you'd like
- black pepper to taste
- 1 beef stock cube, crumbled
- 1 egg, lightly beaten
For the savoury custard topping
- 2 eggs
- 1 good pinch salt
- 1 good 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 (12.3 fl oz) milk
Prepare the curried mince
- Preheat the oven to 180°C/356°F or 160°C fan/320°F fan.
- Heat the oil and butter in a large saucepan or frying pan. Add the chopped onions and garlic.2 tablespoons vegetable oil, 2 teaspoons butter, 2 sliced medium onions, 4 garlic cloves
- Gently fry over medium heat for about 4–5 minutes, until the onions are soft and translucent.
- Add the curry powder, fruit chutney, apricot jam, Worcester sauce, turmeric, chopped ginger, cinnamon and red wine vinegar to the onion mixture.2 tablespoons mild curry powder, 4 tablespoons fruit chutney, heaped, 4 tablespoons apricot jam, 1 tablespoon Worcester Sauce, 1 teaspoon turmeric, 1 teaspoon fresh ginger, finely chopped/minced, ½ teaspoon ground cinnamon, 2 tablespoons red wine vinegar
- Fry gently over low heat for 1–2 minutes, stirring often, until everything is heated through and smells warm and fragrant.
- Go back to the bread that has been soaking in the milk. Drain the bread, keeping the milk for the savoury custard topping later. Roughly mash the soaked bread with a fork.
- Add the beef mince, soaked bread, sultanas, salt and black pepper to the spiced onion mixture. Crumble in the beef stock cube.1 kilogram (2.2 lb) beef mince, 100 millilitre (6-7 tbsp) sultanas, 1.5 teaspoons salt, black pepper to taste, 1 beef stock cube, crumbled
- Mix well and cook gently, stirring often, until the mince has lost its pinkness. Use a wooden spoon to break up the mince as it cooks.
- Lightly beat one egg.1 egg, lightly beaten
- Remove the mince mixture from the heat and stir in the beaten egg. This helps bind the filling and gives the bobotie a softer, more sliceable texture.
- Spoon the mince mixture into a greased oven dish of roughly 30cm x 20cm/12" x 8" and smooth the top.
Prepare the savoury custard topping
- Break the two remaining eggs into the reserved milk, along with a pinch of salt and a pinch of turmeric.2 eggs, 1 good pinch salt, 1 good pinch turmeric
- Whisk thoroughly until the egg yolks are fully incorporated and the custard mixture is completely smooth.
- Gently pour the egg mixture evenly over the top of the meat.
- Place the bay leaves on top, spacing them out in a pattern of your choice.6 bay leaves
Bake
- Bake on the middle shelf of the preheated oven for 50 minutes to 1 hour, until the custard topping is just set and golden.
- Don’t overbake, or the topping can turn rubbery. The edges should be deeply golden, with those slightly crisp side bits that make a good bobotie so irresistible.
- Let the bobotie rest for 10–15 minutes before serving. This helps it slice more neatly and gives the flavours time to settle.
Notes
- Whisk the eggs and milk until completely smooth before pouring over the meat.
- Bake until the custard is just set and golden. Avoid overbaking, as the topping can turn rubbery.
- Serve with yellow rice, fruit chutney and sambal.
How to tell when bobotie is done
The custard topping should be golden and set, with no liquid wobble in the centre. The edges should be deeply golden, with those slightly crisp side bits South Africans quietly fight over. Let the bobotie rest for 10–15 minutes before serving. This helps it slice more neatly and gives the flavours time to settle.
**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
Calories: 696kcal | Carbohydrates: 38g | Protein: 36g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 211mg | Sodium: 1048mg | Potassium: 813mg | Fiber: 3g | Sugar: 21g | Vitamin A: 309IU | Vitamin C: 6mg | Calcium: 171mg | Iron: 6mg