For those followers of this blog who are not South African, Bobotie is a traditional South African dish of curried mince with an egg custard topping baked in the oven.  There are many versions of this dish but this one is beautifully moist and full of flavour and I have been making it regularly for decades.  Although it is well into summer at the moment the weather has turned unseasonally cold so tonight was the ideal night for this dish which warms from the inside out.

Uncooked bobotie with egg custard

1 onion, chopped

30 ml oil

500 g extra lean ground beef

1 slice bread soaked in a bit of water

5 – 10 ml medium curry powder

5 ml apricot jam

5 ml vinegar

salt and pepper to taste

50 ml chutney

50 ml tomato sauce (ketchup)

25 ml Worcestershire sauce

2 bay leaves

For the egg custard:

2  eggs, beaten

50 ml milk

Make a paste by mixing the curry powder, apricot jam and vinegar together.

Fry the onion in the oil.  Add the meat and brown.  Squeeze the water out of the bread and add.

Add the curry mixture, seasoning, chutney, tomato sauce and Worcestershire sauce and mix well.

Put into ovenproof dish.  Mix eggs and milk together and pour over the meat.

Bake at 180 C till brown – about half an hour.

I usually double this recipe and freeze one.  Freeze before baking and before adding the egg custard.  When you want to use it thaw first and then put the egg custard on top and bake as instructed.

I usually serve this dish with butternut and I came across a blog with the most delicious recipe for butternut which you see in this picture.  It is smooth, slightly sweet and spicy and is cooked in the pressure cooker.  I will most definitely make it like this from now on.  Here is the link.


3 thoughts on “Bobotie

  1. Now since I’ve never had Bobotie, I’ll have to return the favor and make it to taste how good it is. And if it paired well with the butternut squash, then I’m sure I will love it!

  2. This dish sounds so delicious! You have a very interesting blog here, with all these original and delicious recipes, great job!

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