Bobotie

Bobotie

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(105 ratings)

By

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Cooking time

Prep: 30 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 6

Pronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
386
protein
43g
carbs
20g
fat
16g
saturates
6g
fibre
1g
sugar
13g
salt
0.97g

Ingredients

  • 2 slices white bread
  • 2 onions, chopped
  • 25g butter
  • 2 garlic cloves, crushed
  • 1kg packet lean minced beef
  • 2 tbsp madras curry paste
  • 1 tsp dried mixed herbs
  • 3 cloves
  • 5 allspice berries
  • 2 tbsp peach or mango chutney
  • 3 tbsp sultanas
  • 6 bay leaves

For the topping

  • 300ml full-cream milk
  • 2 large eggs

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.
  2. Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.
  3. Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
  4. For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

Recipe from Good Food magazine, February 2008

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Comments

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ajctracey's picture
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This is delicious. I serve this with rice and mango chutney.

fairybelle's picture

Loved this! Added lemon juice & zest as per suggestions, also used creme fraiche instead of milk. Never had anything like this before but both myself & my unadventurous husband enjoyed this & I will be cooking it again.served with the delicious yellow rice & tomato salad

MrsVR's picture

South African Bobotie by Nicholas M
Equipment:
Large casserole or small casserole dishes
Frying pan
Wooden spoon
Measuring cups and spoons

Ingredients:
500g minced beef
1/2 slice bread
250 ml milk
½ medium onion, finely chopped
1/4 cup seedless raisins
1/4 cup sliced blanched almonds
2T apricot jam
2T Mrs Balls chutney
1 T lemon juice
1/2 tsp mixed herbs
1 tsp curry powder
1/2 tsp turmeric
1 tsp salt
2 tsp oil
3 eggs
4 bay leaves
1 cup rice
Curry leaves and sliced almonds for garnish
Method:
1. Preheat oven to 180 C.
2. Soak bread in 125 ml milk, squeeze dry and mix with minced beef.
3. Mix in all other ingredients except remaining milk, oil, eggs and bay leaves.
4. Heat oil in a frying pan and brown meat mixture really well, stirring frequently.
5. Place mixture into small casserole dishes.
6. Lightly beat eggs and then add 125 ml milk and beat well. Pour about 2 spoonfuls over meat in casserole dishes. Garnish with bay leaves and bake for 25 to 30 minutes for small individual boboties. The topping should be set and golden brown.
7. Rinse rice well and place rice in a large pan. Cover with cold water. Add salt, stir and bring to the boil (should take about 5 minutes for the water to boil). Once it reaches a strong boil, turn down and simmer for 12-13 minutes (taste the rice at 12 minutes to see if it is cooked). Remove from heat, drain and fluff with a fork. Cover and stand.
8. Prepare the plate with rice and chutney and then take the bobotie out of the oven at the last minute. Garnish rice with curry leaves.

This recipe of a Y5 boy in my husband's school is the most delicious. We tried the BBC's and it was not the same as we used to have 'back home'. The spices isn't great to be honest. Nicholas made this and went through to the semi-final round for a cooking competition at his school in Bucks. He missed the finals due to his timings. With this recipe he is definitely my Top Cook! I think there must be some South African blood running through his veins. Thank you, Nicholas! I really enjoyed your Bobotie!

mrs full's picture

I made this for my daughters homework as she needed to cook a African recipe.
This turned out very tasty i did not put in cloves and all spice berries as i don't like them but followed every thing else it was very flavoursome.
I served it with home-made coleslaw it was delicious.

vinegartea's picture

Made the vegetarian version with textured soy protein. Excellent.

Jenneil1's picture

This recipe is excellent. Wasn't sure at first but was lovely. Making again tonight using lamb mince also serving the tomato and onion salad and yellow rice. Also making the spicy African chicken stew which is also awesome!

susanwhite3's picture
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Really easy and tasty recipe. I used half fat creme fraiche instead of cream in the topping and it was really delicious. Served with salad for a good healthy meal. Will definitely make this again!

heathen83's picture

use lamb mince rather than beef and also add zest and juice of 1 lemon,1 tablespoon of brown sugar and a few chillies, serve with roasted sweet potato

fairystoryteller's picture
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Used this recipe this evening because I have lost the one my mum used to use. Really good. However I remembered my mother used to add lemon juice and flaked almonds so I added these. Used the crusts from a loaf of wholemeal bread and missed out the all spice berries, herbs and cloves. Was till gorgeous and enjoyed by all!

sjjvdberg's picture

In South Africa it's common to use fresh lemon leaves rather than bay leaves because fresh bay leaves are not always easily obtainable and dried bay leaves are usually tasteless. Lemon leaves impart a very pleasant and unique flavour.

I have used Fry's vegetarian mince instead of meat, and the results were very satisfactory.

calamity_janet's picture
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May not look all that special but tasted delicious - lovely comfort food for a cold night!

jodydeacon's picture
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So lovely to make, even lovelier to eat! The house smells delicious and even the unadventurous husband ate a good sized portion. Our two year old wolfed it down!! I made a banana chutney to accompany it, and served with a dollop of natural yoghurt. I will certainly be making this again...and again....and again...! :)

motherinferior's picture
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I love discovering new dishes and so wanted to like this but I was bitterly disappointed with the result. The custard topping just didn't seem to go with the mince. The mince was interesting but a little too sweet and spicy, rather like a sweet mince pie. I would try tweaking the mince recipe to tone down the sweetness but the rest of the family absolutely hated it so I probably won't bother. Sorry. :(

hughol's picture
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I minced up leftover roast beef to make this and also added the leftover gravy as I thought it looked a bit stodgy. It was tasty but I wasn't mad keen on the texture. Doubt that I'd make this one again. The yellow rice was, however, delicious.

jburton's picture
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Thinking of making this on the weekend, this time plan is:
To serve two... cut a marrow in half horizontally scoop it out, fill with the babotie and top with the egg topping, cover with foil and cook for 40mins uncover and continue cooking for 20mins and serve... wonder if this would work.

embles's picture
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Yum.
Would be tempted to add some courgette or pepper to this to pad it out and make it a bit healthier, but actually it's lovely as it is with a large salad and some yellow rice.
Will become a standard family meal.

fluffysammy's picture
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This is one of my all time fav meals, i found it in a good food mag i think 19 years ago and have cooked it since, although the original one had sliced banana ontop of the mince and under the topping, which just makes it mega yummy

mimijane's picture
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I first tried this in a pub years ago and recently found this recipe, hoping to replicate the original. I made it with minced quorn for a veggie/lower fat version and it turned out very well. If you make it with Quorn, best to add some water to the mince as it absorbs liquid so quickly and there is little of that in this recipe. Quorn also freezes very well and my family have difficulty in telling the difference between this and mince beef. It is a very rich and fairly sweet dish, but the flavours are wonderful. I was wondering about adding the soaked bread and thought it may make it a little "lumpy", but no problem there, it mixed in really well. I used a mango and apricot chutney and a teaspoon of Allspice (instead of the berries. Personally, I would just serve it with a crisp salad with a lemon/citrus dressing as it is such a substantial dish.

dinewithme's picture

Made this the other day and will be making again. a meat loaf with a difference.Fab dish. Used low fat creme fraige (sorry, not sure about the spelling) instead of full fat milk which give it a nice topping and added a pinch of cinnamon which added a lovely flavour. Made the Apricot Blatjang as suggested on here which is well worth cooking as it tasted great and will keep in glass jar for ages.

ticklesmummyoftwo's picture
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Made this yesterday for dinner & its so tasty!!! Only alterations I made were to use a wholemeal bap, tikka paste & some allspice powder rather than berries. Not sure if i was supposed to but I also ALWAYS drain my mince once fried to remove as much excess fat as possible.
My two children (5yrs & 3yrs) had it with some oven baked potato wedges & broccoli & I had clear plates (one of which is a fussy eater!!) My eldest even actually asked for more rather than her pudding!!!!
Myself & my husband had ours with boiled rice & the cucumber & onion salad thingy - all went really well with each other.
I will definatly be making this dish again, love the flavours & the fact its something slightly different yet so quick & simple to make!!!

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