Recipe of the day: Classic bobotie

Classic bobotie is a beloved South African dish that brings together fragrant spices, savoury minced meat, and a unique custard topping.

Steeped in Cape Malay tradition, this flavourful casserole draws on Dutch, Indonesian and local influences, creating a comforting dish with a subtle sweetness from dried fruit and chutney.

Its golden, egg-based topping bakes to perfection, sealing in the aromatic filling.

ALSO READ: Recipe of the day: Pumpkin, beans and potato stew

Ingredients

• 2 tbsp butter
• 2 Onions, diced
• 3 Garlic, chopped
• 4-6 slices of bread
• ½ cup milk
• 4 tsp curry powder
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp coriander
• 1 tsp dried thyme 
• 1 tsp dried oregano
• 1kg beef mince
• ½ tin apples or pears, finely chopped
• ⅓ cup chutney
• ¼ cup sultanas/raisins
• 1 orange zest and juice
• 2 tbsp vinegar
• Salt and pepper to taste

For the egg custard:

• 3 eggs
• ½ cup cream
• ½ cup plus 2 tbsp milk
• Bay leaf, fresh or dried
• ½ tsp turmeric (optional)

Method

1. Preheat the oven to 180 °C.
2. Grease a 20 x 30cm casserole dish (or similar size). 
3. In a medium to large pot, melt the butter and fry the onions until soft and translucent.
4. Add the garlic and cook for a few minutes more. 
5. Add the spices, turmeric, curry powder, cumin, coriander, thyme and oregano and stir through. 
6. Next, brown the mince, stirring continuously to ensure it cooks evenly.
7. Remove from the heat once it’s evenly browned.
8. Mix the mince together with the bread and milk in a bowl along with the apple/pear, chutney, sultanas/ raisins, orange zest and juice, vinegar and salt and pepper to taste.
9. Place the mince into the casserole dish and spread it out evenly, pressing it with the back of a spoon to ensure it is well-formed in the dish. 
10. Bake for approximately 45 minutes. 

1. Whisk together the eggs, milk, cream and turmeric.
2. Remove from the oven, pour the custard over the cooked mince, and garnish with the bay leaf. 
3. Bake for a further 15–20 minutes or until the custard has just set. 

Recipe of the day: Classic bobotie

Classic bobotie is a beloved South African dish that brings together fragrant spices, savoury minced meat, and a unique custard topping.

Steeped in Cape Malay tradition, this flavourful casserole draws on Dutch, Indonesian and local influences, creating a comforting dish with a subtle sweetness from dried fruit and chutney.

RELATED ARTICLES

When the acid in your stomach leaves a bad taste in your mouth and how to fix it

WATCH: Steers hit with backlash after staff assigned gardening duty

Its golden, egg-based topping bakes to perfection, sealing in the aromatic filling.

• Author: Thami Kwazi

Ingredients

Scale 1x2x3x

Ingredients

• • 2 tbsp Butter

• • 2 Onions, diced

• • 3 Garlic, chopped

• • 4–6 slices Albany Bread

• • ½ cup Milk

• • 4 tsp Curry Powder

• • 1 tsp Turmeric

• • 1 tsp ground Cumin

• • 1 tsp Coriander

• • 1 tsp dried Thyme 

• • 1 tsp dried Oregano

• • 1kg Beef Mince

• • ½ tin KOO Apples or Pears, finely chopped

• • ⅓ cup Mrs Ball’s Chutney

• • ¼ cup Sultanas/ Raisins

• • 1 Orange zest and juice

• • 2 tbsp Vinegar

• • Salt and pepper to taste

For the Egg Custard:

• • 3 Eggs

• • ½ cup Cream

• • ½ cup plus 2 tbsp Milk

• • Bay leaf, fresh or dried

• • ½ tsp Turmeric (optional)

Instructions

Method

1. Preheat the oven to 180 °C.
2. Grease a 20 x 30cm casserole dish (or similar size). 
3. In a medium to large pot, melt the butter and fry the onions until soft and translucent.
4. Add the garlic and cook for a few minutes more. 
5. Add the spices, turmeric, curry powder, cumin, coriander, thyme and oregano and stir through. 
6. Next, brown the mince, stirring continuously to ensure it cooks evenly.
7. Remove from the heat once it’s evenly browned.
8. Mix the mince together with the bread and milk in a bowl along with the apple/pear, chutney, sultanas/ raisins, orange zest and juice, vinegar and salt and pepper to taste.
9. Place the mince into the casserole dish and spread it out evenly, pressing it with the back of a spoon to ensure it is well-formed in the dish. 
10. Bake for approximately 45 minutes. 

 

1. Whisk together the eggs, milk, cream and turmeric.
2. Remove from the oven, pour the custard over the cooked mince, and garnish with the bay leaf. 
3. Bake for a further 15–20 minutes or until the custard has just set.