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Sunday, February 6, 2011

Traditional South Africa Fare! Bobotie

There are so many variations of this great recipe. Bobotie is a firm favourite of all cultural groups in South Africa. Its flavour has become a culinary symbol of our rainbow nation and honours the influence of the Cape Malay slave food on South Africa cooking! Enjoy!

  With Sambals!

The ingredients:
2 Tablesp oil
2 medium onions chopped
1 kg topside mince
1 slice of white bread
1 cup milk
2 eggs
1 T curry powder
2 t salt and 1/2 t pepper
1t tumeric
2 T lemon juice/vinegar
120 ml seedless raisins
2 bay leaves
45ml fruit chuctney

Preheat oven to 180deg C
Heat oil in pan and slightly brown your mince. Soak bread in milk, squeeze out most of milk and mash bread fine. Add all the ingredients to the mince except the milk and eggs.. Mix and scoop into a greased ovenproof dish or ramekins and bake for 25 min.
Beat the eggs and milk and pour over the mince. Don't allow the mixture to seep through the mince...I pour the mix over the back of a spoon onto the top of the mince.. Bake for about 10min to allow the egg mixture to set....I bake in a bain marie...the topping is then light and spongy.
Serve with yellow rice and sambals.

Delicious, golden warmth on a plate!

See you soon!


  1. Your plating is like a resto..Very well presented..Is there a large Indian influence in your food?

    It sounds very very good!

  2. Thanks! There's a Cape Malay influence...they were slaves in the 1800's and brought their wonderful talents with them. (Mainly settled in the Western Cape) (Cape Town) Also an Indian influence on the East Coast (Kwa Zulu Natal). My mom was born there...we are right down South on the Garden Route though. I don't actually cook a lot of curries...rather leave it to the professionals...a great deal of Indian restuarants in SA. They really know how to cook a "hot" curry!
    Shel xxxx

  3. Hmmm... it looks inviting. Love the colour mixture. Thanks for sharing the recipe. I am a fun of all recipes I stumble upon. I always try them

    Happy week-end,