Bobotie is a classic dish that most South Africans love. According to culinary history, sausages and bobotie were introduced by the Dutch and the English settlers. The first recorded bobotie recipe was in a Dutch cookbook in 1609 and was also recorded to have a custard topping in Indonesia.

Custard on a savoury dish? Sounds amazingly delicious!

This traditional bobotie recipe has a spicier, sweeter vibe going on and can be made with either beef or lamb.

What you’ll need to make this delicious meal

• 1 kg Mince (Beef or Lamb)
• 1 thick slice crust less bread (brown or white bread) finely chopped
• 375 ml Milk
• 25 ml oil
• 2 sliced onions
• 2 garlic cloves, crushed
• 1½ tablespoon curry powder
• ½ teaspoon salt
• 1½ tablespoons fruit chutney (Mrs Balls original chutney)
• 1 tablespoon smooth apricot jam
• 1 tablespoon Worcestershire sauce
• 1½ tablespoons brown vinegar
• 1 teaspoon turmeric
• 3 eggs
• 2 – 3 bay leaves
• 6 tablespoons sultanas

Note: We recommend that you don’t replace the sultans with raisins – It makes the dish too sweet. You won’t go wrong with the sultanas, they’re much better for this recipe.

How to cook this delicious meal

1. Soak the bread in milk then heat the oven to 180˚C (160˚C fan) and grease a large baking dish.

2. Take a large wide pot and warm up over a medium heat and add the oil and a little bit of butter. Then add the garlic and onions and sauté until the onions are soft.

3. Add your curry powder, salt, apricot jam, chutney, Worcestershire sauce, turmeric, vinegar, and mix them well.

4. Next, you’ll want to drain the milk from your soaked bread and mash it. (Keep the drained milk) Add the bread to the pan together with the mince and sultanas and cook over a low heat, stirring until the mince is cooked, then remove it from the stove.

5. Add 1 beaten egg and mix well. Spoon the mixture into the greased baking dish to the top. Take the 2 remaining eggs and beat them together with the left over milk and pour over the mince mixture and add a few bay leaves.

6. Bake for approximately 35 minutes at 180˚C, uncovered until it’s set. (nicely browned)

7. Serve with yellow rice alongside chutney, nuts or bananas.

Bon Appétit!

This dish will pair lovely with our Malva pudding with Amarula butterscotch sauce dessert.

Nutritional Info