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Authentic Bobotie Recipe South Africa, Africa
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
This South African casserole is made with either beef or lamb and is typically seasoned only with turmeric and curry; however, various recipes call for an array of spices, such as allspice, nutmeg, and cloves. Milk-soaked bread is added principally to provide moisture, although nowadays, pork is often added to the meat mixture for extra moisture and flavor. The recipe gets its sweetness from dried fruits and nuts, such as raisins, sultanas, almonds, and walnuts, as well as apples and dried apricots. Onions are first sautéed and then added to the remaining ingredients and baked. Some chefs choose to also sauté the meat together with the onions — in this case, the final baking time is shorter. Near the end of baking, the bobotie is coated with an egg and milk custard and decorated with either bay leaves, lemon leaves, or orange leaves, and occasionally also banana slices, almond slivers, and coconut shavings. Once baked,... Read more
Pair with
Cooking tips
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meat
Beef and lamb are the typical meat choice for bobotie, but they can be substituted with other types of meat and even fish. The vegetarian option of the dish is usually made with lentils. -
ingredients
The types of ingredients you can add to the meat are almost endless. Chutney and eggs are often added to the mixture, as well as apricot jam, carrots, and tomatoes. Lemon juice or vinegar are used for a touch of acidity, while the garnish of lemon or orange leaves can be substituted with the more affordable bay leaves. -
method
In some recipes, the meat is sautéed before baking which considerably shortens the baking time. The general rule of thumb is that bobotie should be baked on moderate heat for an extended period to preserve the moisture of the meat. -
serving
The still-hot bobotie is served with yellowed rice, various chili-based salads, condiments, and sauces, such as South African chutney blatjang, and toasted coconut.
Recipe variations
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Bobotie
Ready in 1h 25minThis classic bobotie recipe is adapted from the 1969 book Recipes: African Cooking (Foods of the World) by Laurens van der Post, a renowned South African author. The meat is pre-cooked, which shortens the overall baking time. There is also the option of adding either orange and lemon leaves or the more affordable bay leaves.
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Boschendal's Bobotie
Ready in 1h 40minThe recipe shows how bobotie used to be prepared at Boschendal, a farmstead, and a winery just outside of Paarl. The dish is seasoned with both curry and turmeric and has raisins, almonds, and mango chutney as its ingredients. Interestingly, this recipe does not list lemon leaves as an ingredient, which are considered a must when it comes to bobotie. Depending on your preference, you can make the dish with either lamb or beef.
Bobotie
PREP 35min
COOK 40min
RESTING 10min
READY IN 1h 25min
This classic bobotie recipe is adapted from the 1969 book Recipes: African Cooking (Foods of the World) by Laurens van der Post, a renowned South African author. The meat is pre-cooked, which shortens the overall baking time. There is also the option of adding either orange and lemon leaves or the more affordable bay leaves.
Ingredients
1 slice homemade-type white bread, 1 inch thick, broken into small bite-sized pieces
1 cup (240 ml) milk
2 tbsp butter
2 lbs (1 kg) coarsely ground lean lamb
1 ½ cups (180g) finely chopped onions
2 tbsp curry powder, preferably Madras type
1 tbsp light-brown sugar
1 tsp salt
½ tsp freshly ground black pepper
¼ cup (60 ml) strained fresh lemon juice
3 eggs
1 medium-sized tart cooking apple, peeled, cored and finely grated
½ cup (80g) seedless raisins
¼ cup (30g) blanched almonds, coarsely chopped
4 small fresh lemon or orange leaves, or substitute 4 small bay leaves
Preparation
Step 1/12
First, set the oven to preheat to 300°F/150°C. Next, combine milk with bread in a small bowl, leaving the bread to soak for 10 minutes.
Step 2/12
While the bread is soaking, start preparing the meat. Take a heavy, either 10 or 12-inch (25-30cm), skillet and melt the butter, best over medium heat, so it does not burn.
Step 3/12
Once the foam has subsided, add the lamb meat. Cook it while continuously stirring, making sure you break all the lumps that may appear. When the meat is no longer pink, remove it from the pan and place it into a deep bowl. Do that with a slotted spoon, as you will need the remaining fat to cook other ingredients.
Step 4/12
Now, remove all but two tablespoons of fat from the skillet and add the onions. Cook the onions, while constantly stirring, for about 5 minutes until they have wilted, all the time making sure they do not burn.
Step 5/12
Add the curry powder, sugar, salt, and pepper, and stir for 1-2 minutes. At this point, add the lemon juice, and bring everything to a boil. Then transfer the mixture into the bowl with lamb.
Step 6/12
Place a sieve over a bowl and drain the bread, making sure you squeeze out all the liquid leaving the bread completely dry. Keep the drained milk for later.
Step 7/12
Start adding the remaining ingredients to the lamb meat; bread, one egg, an apple, raisins, and almonds, then forcefully knead everything with your hands or with a wooden spatula.
Step 8/12
When the mixture is well-blended, check the seasoning and add more salt if desired.
Step 9/12
Transfer the mixture to a 3-quart (3 L) baking dish, smooth out the surface, then tuck just beneath it either lemon, orange, or bay leaves.
Step 10/12
Whisk the remaining two eggs with reserved milk until frothy, and then slowly pour it evenly over the meat.
Step 11/12
Place the bobotie into the middle of a preheated oven and bake for 30 minutes or until the top layer is light golden brown.
Step 12/12
Serve while still hot together with a side of hot boiled rice.
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