Traditional bobotie


Traditional bobotie

Bobotie is a delicious fusion of the Dutch and Malay culinary influences from the mid-1600s. It's a spicy, slightly sweet mince dish with an eggy custard topping.
5 from 1 vote
Prep Time 20 minutes
Cook Time 50 minutes
Course Main Course
Cuisine South Africa
Servings 4
Calories 461.1 kcal


  • 1 Ovenproof dish (30 x 21 cm)
  • 1 Large mixing bowl
  • Oven


  • ** Bobotie **
  • 450 g Milk
  • 2 Slices bread of choice, crusts removed
  • 2 Garlic cloves
  • 2 cm piece fresh ginger, peeled
  • 1 Brown onion, cut into quarters
  • 2 tsp Olive oil
  • 1 kg Lean beef mince
  • 1 - 2 tbsp Curry powder, to taste
  • 30 g White vinegar
  • 30 g Chutney of choice
  • 30 g Brown sugar
  • 30 g Tomato paste
  • 50 g Sultanas
  • 1 Egg
  • 2 tsp Salt
  • ½ tsp Ground black pepper
  • ** Egg topping **
  • 3 Eggs
  • ½ tsp Salt
  • ¼ tsp Ground black pepper
  • 3 Fresh bay leaves (or soak dry leaves for 10 minutes in 2 tbsp milk then use leaves and add milk to topping)


  • ** Bobotie **
  • Preheat oven to 180°C.
  • Pour milk into a dish or container that will fit the bread.
  • Add bread whole and set aside to soak making sure the bread is covered with milk.
  • Chop garlic, ginger and onion and place into saucepan
  • Add oil and sauté 3 min at moderate heat
  • Add mince and cook 3 min at high heat
  • Stir mixture with and cook 4 min at moderate heat.
  • Squeeze milk out of reserved bread mixture and set the milk aside.
  • Into the saucepan, add squeezed bread, curry powder, vinegar, chutney, sugar, tomato paste, sultanas, egg, salt and pepper.
  • Stir mixture with a spatula and mix well.
  • Cook 2 min at moderate heat.
  • Transfer into an ovenproof dish (30 x 21 cm) and smooth top with spatula. Rinse and dry mixing bowl.
  • ** Egg topping **
  • Place eggs, salt, pepper and reserved milk into mixing bowl and blend or whisk for 15 sec.
  • Carefully pour over meat mixture and leave to stand for 10 minutes.
  • Arrange bay leaves over top of egg mixture, then bake for 45 minutes (180°C) or until egg mixture has set.
  • Serve with sides of choice.


  • Bobotie is typically served with yellow rice, apricot chutney and a green salad.
  • For added flavour, add slivered almonds to the egg topping before baking.
Keyword bobotie, sa cuisine, sweet mince


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