Bobotie Recipe

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This bobotie recipe makes a bold, flavourful and warming dish that will bring you instant comfort. Despite its long ingredient list, it is quick and easy to make, earning a spot in your weeknight meal rotation.

Bobotie (pronounced ba-boor-tea) is often considered the national dish of South Africa. It comprises a minced meat (usually beef or lamb) base that is topped with a milk and egg mixture and baked in the oven, not unlike moussaka.

Some say bobotie has its origins in an Indonesian dish (called bobotok) that was imported to South Africa during the 17th century. It was then adapted by the local Cape Malay community into its modern form. Its curry flavours reflect the demographic of the Cape Malay community - mostly descendants of slaves and political refugees from Indonesia and Malaysia.

This bobotie recipe is easily accessible and uses readily available spices and ingredients. It is a straightforward recipe that packs a punch in the flavour department, combining both savoury and sweet. The meat base can even be made in advance, adding the topping and baking just before serving, if time is really short. Just a few of the reasons we love this bobotie recipe!

Bobotie is traditionally served with yellow rice, but you can serve yours with white or any other kind of rice you prefer. There are countless variations of yellow rice out there, but in its simplest form, you need only add half a teaspoon of ground turmeric to the pot when cooking long grain white basmati rice.

Here's what you'll need to make this bobotie recipe:
(Click here to jump straight to the recipe)

For the meat:
Oil for cooking
500g beef mince
1 medium onion, chopped
1 large garlic clove, pressed
1 Tbsp curry powder
1/2 tsp dried mixed herbs
1/8 tsp ground cloves
1/8 tsp ground allspice
1 Tbsp mango chutney
50g sultanas or raisins
3-5 bay leaves
1 tsp lemon juice
Sea salt and black pepper, to taste
30g panko or dried breadcrumbs
70ml milk

For the topping:
2 large eggs
200ml milk

And here's what you'll need to do:

• Preheat the oven to 180C (355F) / 160C Fan.
• Soak the panko or dried breadcrumbs in the 70ml of milk, and set aside.
• Chop the onion, press the garlic, and prepare the remaining ingredients.
• In a lidded frying pan, heat some oil over medium heat, and cook the onions for a few minutes and soft and translucent.
• Add the garlic, cook for one minute whilst stirring, then add the beef mince, breaking it into small grains as it cooks.

• When the beef is mostly browned, add the spices, 3 bay leaves, chutney, sultanas or raisins, salt and pepper and lemon juice. Stir everything together a few times until combined.
• Cover the pan with a lid, reduce the heat, and simmer for about 10 minutes.
• Meanwhile, add the eggs and 200ml of milk to a jug, and whisk to combine.
• When the beef mixture is done simmering, uncover and add the milk-soaked panko. Break apart the clumps until they are fully incorporated into the beef mixture. Turn off the heat.

• Transfer the beef mixture into a rectangular oven proof baking dish.
• Using a spatula or the back of a spoon, press and compact it into a flat layer.
• Pour over the egg and milk mixture, top with the remaining two bay leaves, and bake in the preheated oven for about 35 minutes, or until the top is set and golden.

• Remove from the oven, and cool slightly before serving with rice and mango chutney on the side.

Bobotie Recipe

By Wendy | Serves 4

Bobotie, often considered South Africa's national dish, is a warming and fragrant cross between meatloaf and moussaka.

Prep Time: 20 minutes
Cook Time: 35 minutes
Serves: 4
Course: Main
Cuisine: South African
Tags: Beef Recipes, Curry

Ingredients

For the meat:
Oil for cooking
500g beef mince
1 medium onion, chopped
1 large garlic clove, pressed
1 Tbsp curry powder
1/2 tsp dried mixed herbs
1/8 tsp ground cloves
1/8 tsp ground allspice
1 Tbsp mango chutney
50g sultanas or raisins
3-5 bay leaves
1 tsp lemon juice
Sea salt and black pepper, to taste
30g panko or dried breadcrumbs
70ml milk

For the topping:
2 large eggs
200ml milk

Method

1. Preheat the oven to 180C (355F) / 160C Fan.
2. Soak the panko or dried breadcrumbs in the 70ml of milk, and set aside.
3. Chop the onion, press the garlic, and prepare the remaining ingredients.
4. In a lidded frying pan, heat some oil over medium heat, and cook the onions for a few minutes and soft and translucent.
5. Add the garlic, cook for one minute whilst stirring, then add the beef mince, breaking it into small grains as it cooks.
6. When the beef is mostly browned, add the spices, 3 bay leaves, chutney, sultanas or raisins, salt and pepper and lemon juice. Stir everything together a few times until combined.
7. Cover the pan with a lid, reduce the heat, and simmer for about 10 minutes.
8. Meanwhile, add the eggs and 200ml of milk to a jug, and whisk to combine.
9. When the beef mixture is done simmering, uncover and add the milk-soaked panko. Break apart the clumps until they are fully incorporated into the beef mixture. Turn off the heat.
10. Transfer the beef mixture into a rectangular oven proof baking dish.
11. Using a spatula or the back of a spoon, press and compact it into a flat layer.
12. Pour over the egg and milk mixture, top with the remaining two bay leaves, and bake in the preheated oven for about 35 minutes, or until the top is set and golden.
13. Remove from the oven, and cool slightly before serving with rice and mango chutney on the side.

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