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Homemade A Classic South African Bobotie photo

A Classic South African Bobotie

This Classic South African Bobotie is a flavorful blend of spiced meat and creamy topping, perfect for a comforting family meal full of warmth and tradition.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine South African
Servings 4 servings

Equipment

  • Large frying pan
  • Mixing Bowl
  • Baking Dish
  • Whisk
  • Knife
  • Chopping Board

Ingredients
  

  • 500 g beef or lamb mince
  • 1 large onion peeled and coarsely grated or chopped
  • 2 cloves garlic crushed
  • 4 tsp medium curry powder
  • 1 tsp hot or additional medium curry powder or garam masala
  • 0.5 tsp turmeric
  • 0.5 tsp ground coriander
  • 0.5 tsp ground ginger
  • 0.5 tsp mixed dried herbs
  • pinch cayenne pepper or chilli powder
  • 1 red or green pepper finely diced
  • 1 large Granny Smith apple unpeeled, finely diced or coarsely grated
  • 2 slices white or brown bread crusts removed
  • 0.5 cup milk for soaking bread
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tbsp apricot jam or fruit chutney Mrs Balls recommended
  • 1 tbsp white vinegar
  • 1 tsp beef stock powder or one sachet of stock concentrate
  • 2 eggs
  • 0.5 cup milk for egg topping
  • 0.5 tsp salt
  • 6-8 cashew nuts coarsely chopped, optional
  • lemon or bay leaves optional

Instructions
 

  • Start by tearing the two slices of white or brown bread into pieces and placing them in a bowl. Pour in 1/2 cup (125ml) of milk and let the bread soak while you prepare the other ingredients.
  • In a large frying pan, heat a tablespoon of oil over medium heat. Add the grated onion and crushed garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
  • Add the beef or lamb mince to the pan with the onions and cook until browned. Break up the meat with a wooden spoon as it cooks. Once it’s browned, drain excess fat if necessary.
  • Stir in the medium curry powder, hot curry powder (or garam masala), turmeric, ground coriander, ground ginger, mixed dried herbs, and cayenne pepper or chilli powder. Cook for another minute until the spices are fragrant.
  • Now, add the finely diced red or green pepper and the grated or diced Granny Smith apple to the mixture. Stir well to combine.
  • Squeeze the soaked bread to remove excess milk and add it to the meat mixture. Stir in the salt, baking powder, apricot jam or chutney, white vinegar, and beef stock powder.
  • In a separate bowl, whisk together the eggs and the remaining 1/2 cup (125ml) of milk. Set aside.
  • Combine the egg and milk mixture with the meat and bread mixture. If you’re using cashew nuts, fold them in at this stage. Make sure everything is well mixed.
  • Preheat your oven to 180°C (350°F). Transfer the bobotie mixture into a greased baking dish. Smooth the top with a spatula.
  • Pour the egg and milk mixture over the top of the bobotie. If desired, place lemon or bay leaves on top for added flavor.
  • Place the baking dish in the preheated oven and bake for 30-40 minutes or until the topping is set and golden brown.
  • Once baked, remove the bobotie from the oven and let it cool for a few minutes before serving. Pair it with rice, chutney, and a fresh salad for an enjoyable meal.

Notes

  • Soak the bread well to keep the bobotie moist and tender.
  • Use fresh spices for the best aromatic flavor.
  • Do not overcook the topping; it should be set but still slightly soft for perfect texture.
  • Bobotie flavors improve the next day, making leftovers delicious.
  • Store bobotie in the refrigerator for up to 3 days or freeze for longer storage.
Keyword Comforting, Easy, Spiced, Traditional