Bobotie Recipe
Bobotie Recipe – A hearty, comforting South African dish made of curried minced meat topped with milk and egg custard and baked to perfection. An easy, tasty dish with punchy yet on-point flavors that are perfect for special occasions and holidays.
Let me shout out to one of our Facebook readers for suggesting this fabulous dish the whole family will enjoy. It’s been on my list since last year’s holiday, and finally, it’s officially on the blog. Woohoo!
As cute as the name sounds, this dish here isn’t pure cutesy cute at all; it’s a big-time dish and often considered South Africa’s national dish.
This dish is jam-packed with complex flavors and textures guaranteed to excite and satisfy your palate. The savory minced meat complements the custardy milky topping well. Although not too spicy, this version has a kick. 😋
Content…What Is It? |
What Is Bobotie?
Bobotie(pronounced ba-BOOR-tea) has quite a history. The ancient Romans enjoyed a similar dish, probably the original version (yep, imagine being in those calf-high Roman sandals chowing down on this meatloaf). The meat was seasoned with pine nuts, pepper, celery seeds, and asafoetida (a strong-smelling spice with a unique flavor). Then, they topped it with an egg and milk mixture.
Today, traditional South African bobotie recipes are much simpler, with curry powder and chopped onions. And some add almonds. Traditionally, bobotie has dried fruits like raisins or sultanas and is often garnished with walnuts, chutney, and bananas.
Ingredients You’ll Need
- Binder – Bread soaked in milk provides a great binder and extra moisture for a juicy meatloaf-style casserole.
- Seasonings – Saute onions and garlic in butter for the aromatics. Then, add curry powder, turmeric, cumin, coriander, dried herbs, and Worcestershire sauce for classic African flavors.
- Meat – Lean ground beef is the hearty base for bobotie, but you could use ground lamb, pork, or even venison.
- Fruitiness – Apple, mango chutney, optional raisins, and lemon balance the spiciness and lighten the heaviness of the meat. Some people use apricot jam for extra flavor.
- Egg Custard Topping – Eggs, cream, and milk make a smooth and creamy custard to go on top. Season it with bay leaves and salt and pepper to taste, and you’ve got heaven in a casserole.
How to Make Bobotie
- Preheat oven to 350℉ (180℃). Lightly grease a 9×13-inch baking dish or use a 10-inch oven-proof cast iron skillet.
- Soak Bread – In a medium bowl, mix milk with the bread to soften it. Set aside.
- Saute – Heat a large saucepan or skillet over medium heat, then add butter to melt it. When the butter melts, saute the onions and garlic for about 3 minutes, just until soft and fragrant.
- Spices – Next, stir in the spices: curry powder, turmeric, ground cumin, coriander, and dried herbs. (Photo 1)
- Cook Meat – Add ground beef and herbs, stirring constantly to break it up, cooking until the meat is no longer pink. Remove from the stove. (Photo 2)
- Add Flavor – Add the meat mixture to the bowl with the bread mixture, then stir in the chutney, grated apple, lemon juice and zest, Worcestershire, and raisins (optional). Season to taste with salt and pepper. (Photos 3-4)
- Assemble – Pour the beef mixture into the greased casserole dish or deep 10-inch cast iron pan. Press the beef mixture down with the back of a spoon so the egg mixture stays afloat, forming a nice custardy top when baked.
- Bake at 350℉ (180℃) for around 40-50 minutes.
- Topping – Mix eggs, cream, milk, and a ¼ teaspoon of turmeric while the bobotie is baking.
- Bake Topping – Take the casserole from the oven and pour the egg mixture over the beef. Arrange the bay leaves on top. Return to the oven and bake for another 20 minutes (start checking after 15 minutes) or until the egg mixture sets.
- Serve – Remove from the oven and let it rest for a few minutes, then serve with yellow rice and vegetables. Enjoy!
Recipe Notes
- Press the meat mixture down firmly before baking. That way, when you add the custard topping, it will stay on top instead of soaking down into the meat.
- You can make the curry minced meat (ground beef mixture) ahead. Let it cool before transferring to an airtight container and into the fridge for 2-3 days.
- Bobotie also freezes well. You can freeze it whole or cut it into serving-size squares and freeze them individually. Wrap it up well with plastic wrap to keep it airtight (if you have a vacuum sealer, that’s even better). You’ll have a ready-made dinner ready to thaw on a moment’s notice.
With What Do You Traditionally Serve Bobotie?
Bobotie is usually enjoyed with South African yellow rice, fried bananas, chutney, and some pickles. Some also serve roasted butternut squash, toasted coconut, and peas.
I had mine with some roasted baby carrots and basmati 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.
Warning: Make sure you have someone to share this bobotie dish with, or you may regret eating the whole pan yourself. Blame it on all its marvelous flavors!
More Mouthwatering South African Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”fGFcNarX” upload-date=”2020-11-12T05:27:19.000Z” name=”Bobotie” description=”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!” player-type=”collapse” override-embed=”false”]
This blog post was originally published in September 2018 and has been updated with additional tips, new photos, and a video
Bobotie
Ingredients
Spicy Meat Filling
- 2 tablespoons (28g) butter
- 2 medium onions, finely diced
- 1 tablespoon (15g) garlic, minced
- 2 slices bread
- ½ cup (118ml) milk
- 1½ tablespoons (10-11g) curry powder
- 1 teaspoon (2-3g) turmeric
- 1 teaspoon (2-3g) ground cumin
- 1 teaspoon (2-3g) ground coriander
- 2 pounds (900g) lean ground beef
- 1½ tablespoons (2-3g) dried herbs (thyme, basil, oregano, etc.)
- 1 large apple, grated
- ⅓-½ cup (90-136g) fruit chutney
- ¼ cup (50g) raisins (optional)
- ½-1 lemon, juice and zest
- 1 tablespoon (15ml) Worcestershire sauce
Savory Egg Custard Topping
- 3 eggs
- 5-6 bay leaves
- ½ cup (118ml) cream
- ½ cup (118ml) milk
- salt and pepper to taste
Instructions
- Preheat oven to 350℉ (180℃). Lightly grease a 9×13-inch baking dish or use a 10-inch oven-proof cast iron skillet.
- In a medium bowl, mix milk with the bread to soften it. Set aside.
- Heat a large saucepan or skillet over medium, then add butter to melt it. When the butter melts, saute the onions and garlic 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, cooking until the meat is no longer pink. Remove from the stove.
- Add it to a bowl with the bread mixture, then stir in the chutney, grated apple, lemon juice and zest, Worcestershire, and raisins (if desired). Season to taste with salt and pepper.
- Pour the beef mixture into the greased baking dish or 10-inch cast iron pan. Press the beef mixture down with the back of a spoon so the egg mixture stays afloat, forming a nice custardy top when baked.
- Bake at 350℉ (180℃) for around 40-50 minutes.
- While the bobotie is baking, mix eggs, cream, milk, and a ¼ teaspoon of turmeric.
- Then, take the meat out of the oven and pour the egg mixture over the meat.
- Arrange the bay leaves on top of it. Return to the oven and bake for another 20 minutes (start checking after 15 minutes ) or until the egg mixture sets.
- Remove from the oven and let it rest for a few minutes, then serve with yellow rice and vegetables.
Tips & Notes:
- Press the meat mixture down firmly before baking. That way, when you add the custard topping, it will stay on top instead of soaking down into the meat.
- You can make the curry minced meat (ground beef mixture) ahead. Let it cool before transferring to an airtight container and into the fridge for 2-3 days.
- Bobotie also freezes well. You can freeze it whole or cut it into serving-size squares and freeze them individually. Wrap it up well with plastic wrap to keep it airtight (if you have a vacuum sealer, that’s even better). You’ll have a ready-made dinner ready to thaw on a moment’s notice.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
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.
Thank you so much, Farah!
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…
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?
I meant before OR after adding chutney…
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?
It works both ways before or after .
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”
Oh wow, thank you!
Made this tonight, was amazingly delicious. My mince was a little bit more saucy but thr flavors are divine.
Glad to hear it worked out well.
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.
Thanks for sharing this with us.
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!
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 :)!
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.
Hi Craig.
Thanks for sharing your feedback and suggestions . So happy to hear it worked out well for you.
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 🙂
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.
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
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 :)!
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!!!
HI Lor! I am so glad this Bobotie recipe was a hit with you guys! Thanks for letting me know :)!
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!
Great! So happy to hear it worked out well for you. Thanks
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!
Bibbity Bobbity Boop!
Thank you so much for this recipe. I made it last night and it was delicious.
Awesome! SO glad you like it. 🙂
Plan to make this this weekend
Thank you
Awesome! Do let me know how it works out for you.
So delicious!! This was a crowd pleaser with three picky children.
Glad to hear that, Chellie. My son loves this one, too.
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 🙂
Thank you for bringing that up. Happy holidays! 🙂
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!
Welcome aboard, Sara! I’m excited for you to try my recipes here. Enjoy!
What do you do with the bread you soaked in milk at the beginning???
You add to the beef mixture together with the chutney and other ingredients listed . Thanks for bringing this to my attention
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
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.