Bobotie is one of the proudest and oldest South African recipes. It was influenced and inspired by the slaves that came to South Africa. They brought with them their great spices and flavours, and Bobotie was invented!
2 large onions
2 tablespoons butter
1 thick slice of white bread
1 cup milk
1 kg mutton (minced beef can be used as substitute)
2 ½ tablespoons strong curry powder
1 teaspoon turmeric
2 tablespoons apricot jam
2 almonds, quartered
¼ cup lemon juice (or vinegar)
2 teaspoons salt
½ teaspoon white pepper
¼ cup seedless raisins
1 green apple, grated
10 dried apricots, soaked and cut up (or apricot jam)
4 lemon leaves or dried bay leaves
1. Pre-heat the oven to 180°C. Lightly fry the onions in the butter.
2. Soak the bread in half the milk and mash with a fork.
3. Mix the meat with all of the ingredients except for the eggs, the rest of the milk and bay/lemon leaves.
4. Put the mixture in an oven proof dish. Push the lemon/bay leaves in on the top.
5. Cover and bake for about 40 minutes.
6. Beat the eggs and milk together and pour over the meat. Slightly lift it to allow the egg to run into the bobotie. Bake until brown on top (about 15 – 20 minutes).
Serve bobotie with yellow rice and raisins. Side dishes that go great with bobotie and yellow rice are vegetables like green beans and sweet potato, or try potato salad.
I was born in Vanderbijlpark, South Africa and grew up in Vereeniging. The first time I left home was in 2002 to go to England on a working holiday. Met my husband halfway around the world, got married in South Africa and now have 2 beautiful children. One boy and one girl... Started writing down recipes I grew up with when I was living in England and love sharing them with others.