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Bobotie, South Africa’s Cape Malay Classic

South Africa — see all South Africa recipes
  • Main course
  • For 4–6 people
A golden baked bobotie topped with a bay leaf and micro herbs, on a grey-blue plate with a green herb dusting.

A fragrant Cape Malay dish of spiced minced meat baked beneath a creamy egg custard topping.

Ingredients

For the meat filling

  • 500g minced beef or lamb
  • 2 carrots medium size and 2 celery branches
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp of Cape Malay spice (curry, turmeric, cinnamon, cloves)
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/4 tsp chilli powder, optional
  • 2 tbsp chutney
  • 2 tbsp apricot jam
  • 2 tbsp raisins or sultanas
  • 2 slices white bread
  • 150ml milk
  • 1 tbsp lemon juice or vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tbsp vegetable oil or butter
  • 1 bay leaf
  • Salt & Pepper

For the custard topping

  • 3 eggs
  • 200ml milk
  • 1/2 tsp turmeric
  • Salt & Pepper
  • 2 bay leaves

Optional to serve

  • Chopped fresh coriander
  • Toasted almonds
  • Mango or apricot chutney
  • Yellow rice

Method

  1. Soak the bread Place the bread in a bowl with the milk and leave for 5–10 minutes. Mash with a fork and set aside.

  2. Cook the aromatics Heat the oil or butter in a large pan. Add the onion and cook for 5–7 minutes until soft and lightly golden. Add the garlic and cook for another minute.

  3. Toast the spices Add the curry powder, turmeric, coriander, cumin, ginger, cinnamon, cloves and optional chilli. Cook for about 30 seconds until fragrant.

  4. Brown the meat Add the minced beef or lamb and cook over medium-high heat, breaking it apart with a wooden spoon, until browned and no longer pink.

  5. Build the filling Stir in the chutney, apricot jam, raisins, Worcestershire sauce and lemon juice. Add the soaked bread and mix thoroughly. Season with salt and pepper.

  6. Simmer Add the bay leaf and simmer gently for 10–15 minutes, stirring occasionally. The mixture should be moist but not watery. Remove the bay leaf.

  7. Prepare the baking dish Transfer the meat mixture to a lightly buttered baking dish and smooth the surface.

  8. Make the custard Whisk together the eggs, milk, turmeric, salt and pepper. Pour gently over the meat. Place the bay leaves on top.

  9. Bake Bake at 180°C for 30–35 minutes, until the custard is set and lightly golden while remaining soft and creamy.

  10. Rest and serve Let the bobotie rest for 5–10 minutes before serving. Traditionally, serve it with yellow rice, chutney and, if desired, toasted almonds or fresh coriander.

I cook dishes like this one in people's homes across Cape Town.

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