Cape Malay Bobotie – Traditional much-loved South African dish

Few dishes are as comforting as our own traditional meals. This Cape Malay Bobotie tastes like home. Each bite brings back nostalgic memories, especially if you happen to find yourself outside South Africa.

Cape Malay Bobotie is an all-time favourite among South Africans. The combination of minced meat with egg on top may seem a bit unusual to someone not born and bred in South Africa. However, as soon as you have introduced anyone to this South African signature dish, they will fall in love with the taste.

If you have any leftovers of this Cape Malay Bobotie, keep it for the following day as the taste even gets better after the flavours had some time to infuse properly.

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Cape Malay Bobotie Recipe

5 from 1 vote

Recipe by Dirnise Britz Course: MainCuisine: South AfricanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

5

minutes

Total time

1

hour 

20

minutes

Ingredients

• 1 kg mince

• 2 onions, thinly sliced

• 1 slice bread

• 250 ml milk

• 2 eggs

• 1 tablespoon mild curry powder

• 1 tablespoon sugar

• salt and pepper to taste

• 25 ml vinegar

• ½ cup seedless raisins

• 4 bay leaves

• 3 tablespoons fruit chutney

• 2 teaspoons turmeric

Method

• In a medium to hot pan cook the onions until soft, then add the mince and brown, mixing well to combine with the onions.
• Soak the bread in milk and mash it in a bowl with a metal fork.
• Put 1 egg, half a cup of milk and the bay leaves aside.
• Place this mixture into a greased oven proof dish and bake at 180°C for 30 minutes.
• Mix all the other ingredients together and then combine with the mince, allowing it to cook until the flavours have combined for about 5 minutes.
• Beat the remaining milk and eggs that you put aside earlier and  pour over meat mixture. Float the bay leaves on the top and bake for another 30 minutes.

Notes

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