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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afarrow's picture

Dish absolutely fantastic - would recommend

tc1980's picture
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I love Bobotie, and was introduced to it by some S.African friends. I'm so pleased I've got the recipe now so I can show off to them! This recipe turned out very well. I used apricot jam though as this is what is widely used in SA. It was very tasty!

emilypiggott's picture
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This is seriously good. I added an extra tbsp of curry paste with a tbspn of apricot jam for extra flavour. The meat mixture freezes well too; I just added the milk/egg topping once it had defrosted which makes for a very quick supper.

darren4alice's picture

If anyone's having trouble finding allspice berries, they are sometimes called Pimento berries (confusing as pimento is also a red pepper). I got mine from a market stall selling West Indian foods.

josp74's picture
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Very easy to make and nice and tasty. As I was trying to watch the fat content made with turkey mince and still a lovely result. Served it with a large salad for lunch and it was clean plates all round. Didn't use the berries or sultanas and had curry powder. As suggested had Mrs Balls chutney which was available in Sainsburys - mmmm, nice!!
Reheated well the next day also. Seems a weird mix of ingredients but really is worth it.

bethocallaghan's picture
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Very yummy - was slightly unsure about it as ingredients seemed an unusual mix but all the good reviews convinced me to give it a try - am glad I did - it was wonderful!

emilyrose4's picture
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Very nice and unusual in flavour- lovely re heated next day.

lynnedownes's picture

I have made this dish twice now, both times with Yellow Rice; the whole family really enjoyed it, even my Son who usually makes some derogatory comments if food is spicy.
I would recommend this dish to anyone, it's easy to make and really not too expensive once you've bought your spices.

paulacogar's picture
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Made this when South Africa were playing. Omitted the sultanas and the berries, used Balti paste (what I had in the cupboard) and did 1/2 semi-skimmed milk and 1/2 double cream for the topping. Gorgeous! My husband, who is a bit fussy, went back for seconds. Amazing

angela67's picture
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really enjoyed this - very tasty. Kide loved it too which is always a bonus. Used multigrain bread as that was all I had. Served it with grean salad, corn on the cob and wild rice, and of course the apricot blatjang. I think they must have amended the vinegar qty due to complaints of "too vinegary" - we though it was delicious.

nickwhelan's picture

looks good!

pipamos's picture
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Made this recipe exactly as its written. The only problem I had was the egg mix sunk into the meat when I poured it on. Other than that it was delicious.
I had read elsewhere that turmeric can be added to the milk to give it a golden colour.

cakeanyone's picture
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I can't make up my mind with this one. A little too fragrant on the one hand, but not a lot of depth of flavour on the other. The jury's out..

rejb62's picture
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Made this last night enjoyed enormously, had the leftovers for lunch today.

joanofarc67's picture

Making tonight for the 2nd time in 4 days! Did it with the apricot blatjang and yellow rice. Not going to make as much blatjang tonight as there was loads and only I ate it last time! But, the whole family thoroughly enjoyed the bobotie and yellow rice!

allendeath's picture
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Made this for a world cup celebration party. Went down a storm, everyone loved it. I did one and a hlaf time the amount of topping as my dish was large and shallow so needed a bit more. Would defo make again and not too spicy as I added more than recomended madras paste and my friend who does not like hot things lapped it up.

gemr22's picture
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Made this with the suggested yellow rice and apricot blatjang as a meal to celebrate the world cup. All were gorgeous! And they'd all make excellent dinner party recipes as there is 40 minutes after this goes in and the rice is all made in one pot so i even had time to sit and have a glass of South African wine! Highly recommended, very tasty.

hannelie's picture

I'm a South African and have been making bobotie for a long time. I've never used allspice berries and neither has my mum or her mum etc etc etc. I don't think I've ever seen them in the shops, so not sure they're available in SA. You don't need them - ground allspice is absolutely fine. And I agree with Nina - Mrs Ball's Chutney is the original and still the best.

greatgrandad's picture

I've not made bobotie for a while and this recipe prompts me to make it again. However, I'd like to try the accompanying dishes that are mentioned in some comments (apricot blatjang, posh rice, etc) that are tantilisingly omitted from the recipe. Where can I find out more about these?

angelsdelights's picture

Hi Im sorry but your recipe is not even close to the South african Babootie recipe, an absolute far cry. Where did you get it from? This dish is the national dish of the Cape not of the whole South Africa.
This recipe is the original recipe
pinch ground ginger 1 slice bread
pinch coriander pinch cloves
pinch dried thyme Pinch mix herbs
1kg Mince 5ml butter 1 large onion Salt to taste
black and white pepper to taste
2T Tumeric 3T Mrs Balls Chutney (available at Tesco)
3T Apricot jam 2T vinegar, 6 dried apricots chopped
1 Apple Diced 2T sultana 2 BAyleaf 2 Egg Beaten
Method
Soak bread in milk
Put all spices in pan with butter add onion saute all till cooked
Add all ingredients Marinate for 2 hours then cook , mix egg tumeric salts then put on top of cooked mix in a tray garnish with bayleaves

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