Bobotie is South African dish, and if you’re South African and you haven’t yet made or had Bobotie, now is the time.

This is my version.  Originally lamb was used, but sometimes people use beef and  venison these days.  This is beef mince Bobotie, perfect for the cooler weather.  Real comfort food!


  • Coconut Oil
  • 2 Large Onions
  • 2 Tablespoons Medium Curry Powder
  • 500gr Beef Mince
  • 2 Handful Seedless Mixed Raisins
  • ± 5 Dried pitted Dates, chopped
  • 1 Large Apple, grated or chopped finely
  • 1 Cup Cornflake Crumbs or 2 sliced bread soaked in a bit of milk
  • 1 Teaspoon crushed Garlic
  • 1 Teaspoon grated fresh Ginger, or 2 teaspoons dried
  • 1 Teaspoon Tumeric
  • 2 Tablespoons Chutney
  • 2 Teaspoons Salt
  • 2 Jumbo eggs
  • 1 Cup Milk


  1. Preheat the oven to 180degC.
  2. In a large pan, or pot that can be transferred to the oven, heat a bit of oil, and fry the onions and garlic until translucent.
  3. Add the curry powder and keep frying for another minute.
  4. Add in the mince.  The heat should be on medium.  Keep stirring until the meat has browned and is crumbly.
  5. Add the rest of the ingredients EXCEPT the eggs and milk.
  6. Allow the mixture to simmer.  Add some water if it seems slightly dry.  But it shouldn’t be watery.
  7. In a little bowl, whisk the eggs and milk, pour over the mince mixture and bake in the oven uncovered for about half an hour or until the custard topping has set and golden brown delicious.
  8. Serve with brown or yellow rice, chutney and sliced banana.  (Banana is optional).  I also like to serve it with steamed green beans.  One always has to have vegetables!


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Sandy Nouwens


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