Name: Traditional bobotie
Prep time: 20 min
Cook time: 50 min
Ingredients: ** 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)

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

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Prep Time 20

Cook Time 50

Course Main Course

Cuisine South Africa

Servings 4

Calories 461.1 kcal

Equipment

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

Ingredients

** 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)

Instructions

** 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.

Notes

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

Traditional bobotie