Bobotie is one of South Africa’s most comforting family meals: softly spiced mince beneath a golden egg-and-milk topping. This My Kombuis version keeps the flavour warm rather than hot and explains how to avoid a watery base or rubbery custard.
Recipe at a glance
- Serves: 6
- Difficulty: Easy
- Preparation: 20 minutes
- Cooking: 45 minutes
- Estimated cost: about R120 total, or R20 per serving. Prices vary by shop and area.
Ingredients
- 2 slices white bread
- 125 ml milk, plus 250 ml for the topping
- 15 ml cooking oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 15 ml mild curry powder
- 5 ml ground turmeric
- 5 ml ground coriander
- 750 g lean beef mince
- 30 ml fruit chutney
- 15 ml apricot jam
- 15 ml Worcestershire sauce
- 30 ml seedless raisins
- Salt and black pepper
- 2 large eggs
- 3 bay leaves
Method
- Heat the oven to 180°C. Soak the bread in 125 ml milk, squeeze it lightly and mash it with a fork. Keep the milk.
- Heat the oil in a wide pan. Cook the onion for 6–8 minutes until soft, then add the garlic and spices for 30 seconds.
- Add the mince and brown it properly, breaking up lumps. Cook until excess liquid has evaporated.
- Stir in the soaked bread, reserved milk, chutney, jam, Worcestershire sauce and raisins. Season well and simmer for 5 minutes.
- Spoon into a greased 2-litre baking dish and level the surface. Beat the eggs with 250 ml milk, pour over slowly and place the bay leaves on top.
- Bake for 30–35 minutes until the topping is just set and golden. Rest for 10 minutes before serving.
My Kombuis notes
If the mince mixture looks wet before baking, simmer it a little longer. For a milder family version, use 10 ml curry powder. Serve with yellow rice, sliced banana, sambals and extra chutney. Leftovers keep refrigerated for three days and reheat well at 160°C, covered.