Bobotie – hearty and comforting South African dish made primarily of curried minced meat topped with milk and egg mixture and baked to perfection. Easy, tasty dish with punchy yet on point flavors!
Let me make a shout out to one of our Facebook readers for suggesting this fabulous dish that the whole family will enjoy. It’s been on my list since last year’s holiday and finally, it’s officially on the blog now. Woohoo!
What is bobotie?
As cute as the name sounds, this dish here isn’t pure cutesy cute at all; it’s a big-time dish and is often considered to be South Africa’s national dish.
Bobotie, pronounced as BA-BOOR-TEA, appears to be a dish accounted way back to ancient Roman times (yep, imagine those thigh-high Roman sandals). It was basically layers of cooked meat with pine nuts seasoned with pepper, celery seeds, and asafoetida (a herb similar to that of leeks), then added with a top layer of egg and milk mixture.
Today, Bobotie recipes have been simplified by using curry powder and usually call for chopped onions and almonds. Traditionally, bobotie is added with dried fruits like raisins or sultanas and often garnished with walnuts, chutney, and bananas.
This dish is jam-packed with complex flavors and textures that are guaranteed to excite and satisfy your palate. Yellow rice is often quite the perfect company for this baked dish.
Bobotie is somehow associated with Meatloaf due to its similar cooking method. It starts off by sauteing the minced meat along with the spices and veggies, then finishes off in the oven.
The sauteed savory minced meat complements the custardy milky toppings well. Although not too spicy, this version of bobotie here has some kick to it. Instead of adding dried fruits, I use my mango chutney to add a hint of sweetness and a kick into it.
What is bobotie traditionally served with?
Bobotie is traditionally served with yellow rice, some would add slices of banana on the side, chutney, or some pickle. Some also serve roasted butternut squash, toasted coconut, and peas.
I had mine with some slices of carrots on the side and Yellow Rice. But no matter what you serve it with, the star of this meal will always be bobotie. You can even eat it on its own! It’s sooo damn good that you’ll forget the rest.
Make sure you have someone with you when eating this bobotie dish. Or you’ll regret eating the whole pan. Blame it on all it’s marvelous flavors! You can also serve this, too, on special occasions and holidays.
Enjoy!
How to Make a Bobotie
Pre-heat oven at 350 deg F/180 deg Celsius. In a medium bowl, mix together milk and bread to soften it. Set aside. Lightly grease a 9×13-inch baking dish, or a cast iron.
Heat up a large saucepan or large skillet over medium heat,then add butter until melted, followed by onions and garlic. Saute for about 3 minutes just until soft and fragrant. Next stir in the spices: curry powder, turmeric, ground cumin, coriander and dried herbs
Add ground beef and herbs stirring constantly to break it up, cook until beef is no longer pink or slightly brown. Remove from the stove.
Add to a bowl, followed by bread mixture ,chutney, grated apple, lemon juice and zest, and Worcestershire – add raisins here, if desired. Season to taste with salt and pepper.
Add beef mixture into greased casserole dish or cast iron pan. I used a 10 inch pan. Using a spoon, press the beef mixture down. This helps keep the eggs mixture afloat and forms a nice custardy top when baked. Bake in the oven for around 40-50 minutes.
While bobotie is baking, mix together eggs, cream , milk and a ¼ teaspoon of turmeric. Take the meat out of the oven, pour the eggs mixture over the beef.
Arrange the bay leaves on top of it. Bake for another 20 minutes (start checking after 15 minutes ) or until the eggs mixture has set. Remove and let it rest for a few minutes then serve with yellow rice and vegetables.
Watch How To Make It
Bobotie
Ingredients
- 2 tablespoons butter
- 2 medium onions , finely diced
- 1 tablespoon garlic , minced
- 2 bread slices
- ½ cup milk
- 1 1/2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 2 pounds lean ground beef
- 1 1/2 tablespoon dried herbs (thyme, basil, oregano, )
- 1 large apple , grated
- ⅓ -½ cup fruit chutney
- 1/4 cup raisins (optional)
- ½ -1 lemon juice and zest
- 1 tablespoon Worcestershire sauce
Savory egg Custard topping
- 3 eggs
- 5-6 bay leaves
- ½ cup cream
- ½ cup milk
- salt and pepper to taste
Instructions
- Pre-heat oven at 350 deg F/180 deg Celsius.
- In a medium bowl, mix together milk and bread to soften it. Set aside.
- Lightly grease a 9×13-inch baking dish, or a cast iron.
- Heat up a large saucepan or large skillet over medium heat,then add butter until melted, followed by onions and garlic. Saute for about 3 minutes just until soft and fragrant.
- Next stir in the spices: curry powder, turmeric, ground cumin, coriander and dried herbs.
- Add ground beef and herbs stirring constantly to break it up, cook until beef is no longer pink or slightly brown. Remove from the stove.
- Add to a bowl, followed by bread mixture, chutney, grated apple, lemon juice and zest, and Worcestershire – add raisins here, if desired. Season to taste with salt and pepper.
- Add beef mixture into greased casserole dish or cast iron pan. I used a 10 inch pan. Using a spoon press the beef mixture down. This helps keep the eggs mixture afloat and forms a nice custardy top when baked,
- Bake in the oven for around 40-50 minutes.
- While bobotie is baking, mix together eggs, cream , milk and a ¼ teaspoon of turmeric .
- Take the meat out of the oven, pour the eggs mixture over the beef. Arrange the bay leaves on top of it .
- Bake for another 20 minutes (start checking after 15 minutes ) or until the eggs mixture has set.
- Remove and let it rest for a few minutes then serve with yellow rice and vegetables.
Tips & Notes:
- You can make the minced curry ahead of time. Let it cool down first before transferring to an airtight container and into the fridge.
- Aside from yellow rice, you can serve this bobotie with crusty bread or chapatis.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
James Mansion says
I liked this, having been introduced to Bobotie by my mother. But hers is more like an indian keema with egg added, and this was very light and fluffy somehow – perhaps from the defrosted frozen mince I used, or the apple, or the bread. And I was generous with a hot curry powder, but it was still mild. I used mango sauce, some fruit chutney, raisins, and a dozen quartered dried apricots. Its very nice, but I will try for hotter next time.
ImmaculateBites says
Thanks for the feedback. Glad hear it worked out well for you.
Nell says
Wat een heerlijk recept!
ImmaculateBites says
Thank you!
Farah Jones says
This recipe is fantastic. My husband who’s a South African who grew up having babotie thought this dish was absolutely delicious, thanks to this recipe. I will be making it regularly.
Imma Adamu says
Thank you so much, Farah!
Jason says
This is one of my favourite dishes, and with an Afrikaans (South African) wife, I am spoilt. The origins of Bobotie are in fact Cape Malayan, and not Roman, from settlers/slaves whom were brought to the Cape Town, several hundreds of years ago. It’s traditional eaten with yellow rice, and definitely with Chutney (Mrs Ball is the prefered brand). We eat it hot or cold, both are amazing. Enjoy…
Mary says
When you say you can make the meat curry, cool, then save in fridge, is that before and after adding the chutney, bread, raisins, apple?
Mary says
I meant before OR after adding chutney…
Lynn says
When you say you can make the meat curry, cool, then save in fridge, is that before and after adding the chutney, bread, raisins, apple?
ImmaculateBites says
It works both ways before or after .
Monty says
Fabulous. Everyone had seconds. I will make it again! Maybe with half beer and half lamb. I researched several recipes online and picked this one; however, I was timid about the amount of curry powder and dried herbs, so I cut them in half. My dish was definitely not too spicy. I will add more next time. I also added 1/4 cup of toasted sliced almonds.
BTW, the instructions say to add 1/4 tsp of turmeric to custard mixture, (which i did) but that ingredient is not listed under “Savory Egg Custard Topping”
Imma Adamu says
Oh wow, thank you!
Samantha says
Made this tonight, was amazingly delicious. My mince was a little bit more saucy but thr flavors are divine.
ImmaculateBites says
Glad to hear it worked out well.
Geraldine says
I’d leave out the bread – it’s only there to bulk ut the beef so you don’t need it. Oddly, the writer had traced bootie back to Roman times… don’t recall the Romans every reaching SA – but always thought this dish was a Cape Malay recipe and the name is Afrikaans? Perhaps the Afrikaaner contribution is the fruit which was added to meat dishes in Europe to help make the meat last longer as the Vit C i fruit acted as a preservative/antioxidant – I’ve had it cooked with minced lamb- also delicious.
ImmaculateBites says
Thanks for sharing this with us.
Margaret says
I have a pretty diverse palette, but I typically cook traditional Puerto Rican food on a day to day basis as it is what I grew up on and what I was taught to cook. But, I have been on the hunt for recipes of different types of cuisine. I followed your recipe exactly and it is absolutely delicious. My family & I loved it and you have totally inspired me to look into more African recipes. Thank you!
ImmaculateBites says
Thank you so much for the great review, Margaret. I am so glad this was a hit with your family. Looking forward to you trying other recipes :)!
Craig Barron says
Just had this for supper, it was great. I’m south African & have a english wife. Wanted to give her a taste of africa. We are both vegetarians so used Quorn mince & soya milk and it worked out great. She couldnt believe the taste as it’s a very unusual if you dont know what you are getting. Great thanks.
ImmaculateBites says
Hi Craig.
Thanks for sharing your feedback and suggestions . So happy to hear it worked out well for you.
Lessenor Ackermann says
Made this for dinner and it was a hit!!!! Now everyone wants to have it as a regular dish… thank you very much…I see you mention in one of the questions not to drain the mk, I did and it was still great, also I didn’t add the Turmeric to the custard… was still yummy though!!! Thank you greatly as everyone thinks that I’m such a great cook now 🙂
elizabeth picone says
I made this for my son’s birthday. He lived in Africa for a year and I remember him telling me that this was his favorite meal when he was there. It came out fantastic! He said it was the best that he has ever eaten. I didn’t have any chutney, so I made your recipe for mango chutney and it his now his new favorite. I am so happy that I discovered your website.
elizabeth picone says
i can’t wait to make this! I have one question, do you drain the bread /milk mixture before adding it to the ground meat? Or do you add the liquid also? Thank you
ImmaculateBites says
Hi Elizabeth! No, you do not drain the bread/milk mixture before adding to the ground meat. Do let me know how this recipe works out for you :)!
Lori Baron says
I just tried this for dinner tonight, and WOW! My boyfriend is a bit picky, and he absolutely loved it! I could have eaten the whole pan myself. So delicious!!!
ImmaculateBites says
HI Lor! I am so glad this Bobotie recipe was a hit with you guys! Thanks for letting me know :)!
Bianca says
Just tried your recipe today! It came out absolutely perfect! I halved the recipe and made a few minor adjustments but considering it was my first time ever making it, I am really happy with the outcome! Thanks for sharing a great recipe!
ImmaculateBites says
Great! So happy to hear it worked out well for you. Thanks
Phil says
This was one of the best dishes I’ve ever tasted. My wife and I ate this for dinner over 3 nights until nothing was left!
I was out of curry power so I did substitute with Saudi Kabsa Masala. I also had to substitute Chutney with Apricot Marmalade.
Again, wow! Thank you!
Robert Cayne says
Bibbity Bobbity Boop!
Marianna says
Thank you so much for this recipe. I made it last night and it was delicious.
imma africanbites says
Awesome! SO glad you like it. 🙂
Christine says
Plan to make this this weekend
Thank you
ImmaculateBites says
Awesome! Do let me know how it works out for you.
Chellie says
So delicious!! This was a crowd pleaser with three picky children.
imma africanbites says
Glad to hear that, Chellie. My son loves this one, too.
Lynnie says
Hiya, really excited to try out your recipes! And not trying to be “that person,” but I thought you might be interested to know the asafoetida plant is alive and well and still used in cooking! It smells very pungent but the flavor is indeed very much like leeks 🙂
imma africanbites says
Thank you for bringing that up. Happy holidays! 🙂
Sara says
I spent my teenage years in West Africa (and still dream of the food) and later as an adult spent 3 years in central and South Africa and I cannot tell you HOW EXCITED I AM TO HAVE FOUND YOUR RECIPES!!! I just told my daughters I was making a milktart this week, and reading all the rave reviews I will follow your recipe to the T!
imma africanbites says
Welcome aboard, Sara! I’m excited for you to try my recipes here. Enjoy!
Sherry says
What do you do with the bread you soaked in milk at the beginning???
ImmaculateBites says
You add to the beef mixture together with the chutney and other ingredients listed . Thanks for bringing this to my attention
Kay says
Hi just few things I’m not sure of & do you think it would be ok to make up half the recipe just to see if the family like it , I can’t see why it wouldn’t work hey, anyway I can’t understand why the mince which is already cooked onions & garlic why if would take another 40-50 minutes in the oven , I’m not doubting you or your recipe but just reason for it so I understand, am I correct all spices & herbs are dried & is there a replacement I can use instead of the chutney without wrecking your recipe Thankyou in advanced
imma africanbites says
Yes, you can use do half of the recipe. Just adjust the serving size in the recipe box for the ingredient amounts to be updated. I love a good base for my bobotie to help keep the egg mixture afloat and forms a nice custardy top when baked.