Bobotie - A Classic South African Casserole | Taste OfThe Place (2024)

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Bobotie is a South African casserole withcurried ground beef at the bottom and a thin layer of egg custard on top.

This version comes from my friendRebecca Bourhill, who shared her delicious recipe (it’s actually her grandmother’s recipe – how cool is that!?) with me as part of her South African contribution to my Taste Of The Place cookbook.

If you would like to learn a bit more about South African cuisine, hop over to Rebecca’s article all about it at A Taste Of South Africa.

this for later

A bit of bobotie history

Bobotie’s roots in South Africa date back to the 17th century. Dutch traders set up camp in the area that is now Cape Town as a stopping point on their journeys back and forth to Indonesia. The traders brought spices, cooking techniques, and recipes with them. While the specifics are a bit vague, it is thought by some that the original bobotie recipe came from Indonesia and was adapted to fit the available ingredients.

Today many consider bobotie to be the national dish of South Africa, and it has become popular on menus featuring South African cuisine all over the world.

Bobotie - A Classic South African Casserole | Taste OfThe Place (2)

Notes on the bobotie recipe

In my opinion, it is the curry powder and the bay leaves that impact the flavor of this dish most – so use the best quality that you can. You will see links to my favorites in the recipe below.

I like to prepare and bake this recipe in a cast iron skillet – it can go from stovetop to oven, and even looks beautiful on the table. Plus it makes for fewer dishes to wash later!

FAQs

This version of bobotie is different than the one I grew up with – why?

Like any older, classic recipe, there are a lot of versions out there. This particular version has been passed down through the Bourhill family for generations and is now a favorite at my family table. If your family has a different version, I would love to know about it! That’s one of the beauties of food – it’s a joy to share the similarities and differences!

Do I have to bake bobotie in a cast iron skillet?

Nope! You can bake it in any oven-safe dish. I like using a cast iron skillet because it can safely and beautifully go from the stovetop to the oven to the table.

Would ground lamb be good in Bobotie?

Yes! In my experience lamb works really well in bobotie! The more gamey flavor of the lamb is excellent with all the zingy flavors of the recipe.

Should I use fruit chutney or tomato chutney?

The recipe calls for fruit chutney, but you can get away with either fruit or tomato chutney. They will both be delicious! If you would like to make your own fruit chutney, check out our recipe for .

Bobotie - A Classic South African Casserole | Taste OfThe Place (3)

About Rebecca

Bobotie - A Classic South African Casserole | Taste OfThe Place (4)

I am a student, and in my spare time, there is no better place to be than in the kitchen and around food. Being welcomed into many top South African Restaurants for work experience has expanded my knowledge about food.

As a Jamie Oliver Food Revolution Ambassador, I keep my recipes homey and simple to follow, to encourage people to cook from scratch. Whether I go out for a weekend away or an outing to our greengrocer, it inspires me to create a new dish.

Learn more about RebeccaHERE.

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Bobotie - A Classic South African Casserole | Taste OfThe Place (5)

Bobotie – A Classic South African Recipe

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5 from 2 reviews

  • Author: Rebecca Bourhill
  • Total Time: 1 1/2 hours
  • Yield: 4 to 6 1x
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Description

This classic dish from South Africa, Bobotie (pronounced ba-bo-tea), is made with ground beef seasoned to perfection, and a creamy, decadent topping. It is rich, savory, spicy, aromatic, and zingy. A comforting meal, full of the flavors of Africa!

Ingredients

UnitsScale

  • 3 slices of bread
  • 1 cup + 1/2 cup milk, divided
  • 2 tablespoons olive oil
  • 2 large onions, roughly chopped
  • 4 teaspoons medium curry powder
  • 1 teaspoon dried herbs (whatever you’ve got around – oregano, basil, marjoram, etc.)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 2 garlic cloves, finely chopped
  • 1 1/2 pound ground beef
  • 1/2 cup fruit chutney
  • 1 tablespoon apricot jam
  • Zest and juice of one medium lemon, divided
  • 4 teaspoons tomato paste
  • Salt and pepper
  • 2 large eggs
  • 4 bay leaves

Instructions

  1. Preheat your oven to 350°F.
  2. Soak the bread in 1 cup of milk.
  3. Heat the olive oil in a wide skillet set over medium heat. Once the oil is hot, add the onions, and cook until soft.
  4. Add the curry powder, mixed herbs, ground cumin, turmeric, and garlic, and stirring constantly, allow to cook for a minute or two until the garlic is soft.
  5. Add the ground beef, and cook, stirring frequently to break up any big chunks, until browned.
  6. Once the beef is browned, remove the skillet from the heat, and stir in the chutney, apricot jam, all the lemon zest, half the lemon juice, tomato paste, and salt and pepper to taste. Mix well, give it a taste, and add more lemon juice, salt, and pepper as desired. It should be delightfully zingy!
  7. Squeeze the milk from the bread, reserving the milk for later, and smooshing and tearing the bread into small pieces. Mix the bread into the beef mixture, and spread evenly into an oven-proof dish.
  8. Strain the milk that has come from the bread, and add the remaining 1/2 cup of milk. Beat in the eggs, and season with 1/4 teaspoon salt and pepper to taste. Pour this over the meat, and decoratively scatter the bay leaves on top.
  9. Bake, uncovered, at 350°F for 45 minutes, or until golden brown.

Notes

In my opinion, it is the curry powder and the bay leaves that impact the flavor of this dish most – so use the best quality that you can.

I like to prepare and bake this recipe in a cast iron skillet – it can go from stovetop to oven, and even looks beautiful on the table. Plus it makes for fewer dishes to wash later!

If you would like to learn a bit more about South African cuisine, hop over to Rebecca’s article all about it at A Taste Of South Africa.

Are you interested in trying more African recipes? This recipe for Kenyan Beef Curry is a favorite and goes perfectly with Ugali, a Kenyan cornmeal dish.

Would you like to make your own fruit chutney from scratch? Check out our recipe for !

  • Category: Entree
  • Cuisine: South Africa

Recipe Card powered byBobotie - A Classic South African Casserole | Taste OfThe Place (11)

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Bobotie - A Classic South African Casserole | Taste OfThe Place (2024)

FAQs

What is South African bobotie made of? ›

Bobotie is a South African dish similar to meatloaf but so much better. Ground beef is seasoned with slightly sweet curry, topped with a milk and egg custard, and baked until golden brown. It's delicious!

What is the national dish of South Africa that is described as a Bobotie? ›

Of all these dishes, one claims to be the national dish of South Africa amidst a crowded sea of competitors, and that is Bobotie. Bobotie is a spiced ground meat dish, baked in an oven with an egg on top. It's curried and baked with a variety of fruits that give it a tang and kick, balancing sweet and savory flavors.

What is the national dish of South Africa? ›

Considered by many to be the South African national dish, Bobotie (pronounced ba-bo-tea) is a meat-based dish and one of the most well-known examples of Cape Malay cuisine.

What are some fun facts about Bobotie? ›

Bobotie is a baked mincemeat dish and one of the more recognizable foods to come out of South Africa. It's commonly believed that Bobotie was first derived from the Javanese dish Botok, as Dutch colonists brought the dish to South Africa from their settlements in Indonesia (née Dutch East Indies) in the 17th century.

What is the meaning of Bobotie in English? ›

(bʊˈbʊtɪ ) noun. a South African dish consisting of curried mincemeat with a topping of beaten egg baked to a crust.

Who eats Bobotie in South Africa? ›

In South Africa, bobotie was adopted and adapted by the Cape Malay community – many of whom were slaves and labourers with roots in modern-day Indonesia – with the addition of curry powder, as well as the spices typically being transported by the Dutch East India Company from Indonesia to the Netherlands.

Do South Africans eat fufu? ›

Although people from Eastern Africa and Southern Africa seem to confuse fufu (or fufuo) with their type of corn or maize dough dish called ugali or nshima, it is not the same.

Is South African food healthy? ›

Despite living in a country fortunate enough to be filled with a variety of nutritious crops, South Africans on average consume a dangerously limited diet. This lack of dietary diversity has resulted in South Africa being crowned the unhealthiest country in the world according to the recent Indigo Wellness Index.

What are 3 foods in South Africa? ›

From national dishes to sweet treats, here are some of our favorite foods to try in South Africa:
  • Bobotie. ...
  • Boerewors. ...
  • Biltong. ...
  • Vetkoek. ...
  • Potjiekos. ...
  • Chakalaka and pap. ...
  • Durban bunny chow. ...
  • Malva pudding.
Jan 4, 2023

What goes with bobotie? ›

It is almost always served with "yellow rice" however; long-grain cooked with turmeric and often raisins, though it would also be nice, I think, with mashed sweet potato or roasted squash, and a glass of robust red like a local cabernet sauvignon, whose smoky fruit pairs well with the sweet gaminess of the lamb.

Who invented bobotie? ›

Others think it originated from Bobotok, an Indonesian dish containing different ingredients. The first recipe for Bobotie appeared in a Dutch cookbook in 1609. Afterwards, it was taken to South Africa and adopted by the Cape Malay community.

What is South African dried meat called? ›

Biltong is a South African classic. It is air-cured meat immersed in vinegar and spices. Various types of meat are used to make biltong but it is most commonly made from beef because of its widespread availability and lower costs.

What is the African fufu made from? ›

It consists of starchy foods—such as cassava, yams, or plantains—that have been boiled, pounded, and rounded into balls; the pounding process, which typically involves a mortar and pestle, can be laborious. Fufu is often dipped into sauces or eaten with stews of meat, fish, or vegetables.

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