Foodie Reporter
September is Heritage Month, a time when South Africans celebrate the cultures, traditions and food that have shaped the country. Few dishes capture that mix of influences quite like bobotie.
Often described as one of the country’s national dishes, bobotie combines lightly spiced minced meat with fruit, bread and a savoury egg custard topping. Its roots are closely linked to Cape Malay cooking, with influences stretching back to the Dutch East India Company era and the arrival of enslaved people and immigrants from Asia at the Cape.
The result is a dish that is distinctly South African — slightly sweet, gently spiced and usually served with yellow rice, chutney and vegetables.
It is also remarkably easy to make at home.
Simple bobotie recipe
Serves 4–6
Ingredients
- 500g beef or lamb mince
- 1 onion, chopped
- 2 slices white bread
- 250ml milk
- 1 tbsp curry powder
- 1 tsp turmeric
- 2 tbsp chutney
- 1 tbsp apricot jam
- 2 tbsp raisins or sultanas
- 1 tbsp lemon juice
- Salt and pepper
- 2 eggs
- 2 bay leaves
- A little oil for frying
Method
Heat the oven to 180°C.
Soak the bread in half the milk, then squeeze it gently and set the milk aside.
Fry the onion in a little oil until soft. Add the mince and cook until browned.
Stir in the curry powder, turmeric, chutney, jam, raisins, lemon juice and soaked bread. Season with salt and pepper.
Spoon the mixture into a greased baking dish and press it down evenly.
Beat the eggs with the remaining milk, including the milk left from soaking the bread. Pour over the mince and place the bay leaves on top.
Bake for about 30 to 35 minutes, until the topping is golden and set.
Serve with yellow rice, chutney, your favourite vegetables and a big smile.
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