bobotie-2-editDo you get anything more South African than bobotie, koeksisters and Mrs Balls?  What about sunshine, braaivleis and Chevrolet?

Every ‘boeremeisie’ has to be able to make bobotie.  With this recipe you’ll be proudly South African.  The flaked almond in the recipe gives it an extra crunch and make it a little bit different.

I serve the bobotie with chutney on the side (Njam’s or Mrs Balls), green veggies and a tomato salad.


1 kgMinced meat
1 mediumOnion, finely chopped
125 ml (1/2 c)Raisins (optional)
125ml (1/2 c)Chopped/flaked Almonds (optional)
15 ml (1 tbsp)Apricot Jam
15 ml (1 tbsp))Chutney
1slice white bread
250 ml (1 c)Milk
25 mlLemon Juice
10 ml (2 teasp)Curry Powder
5 ml (1 teasp)Turmeric
2Bay or Lemon leaves
10 ml (2 teasp)Salt


  1. Soak the bread in half of the milk.  Press out the excess milk and add the soaked bread to the minced meat.
  2. Add the curry powder, turmeric, salt, lemon juice, apricot jam, chutney, raisins and almonds to the bread and minced meat, mix well.
  3. Brown the mixture over medium heat and place in a casserole dish.
  4. Combine the eggs with the rest of the milk, pour over meat mixture.  Garnish with lemon or bay leaves.
  5. Bake for 45 – 50 min at 180’C.


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1 Response

  1. January 15, 2016

    […] The taste was exquisite. We are so used to bay leaves being thrown into the pot or added to the bobotie, but we seldom know why. It’s as if it’s a good idea, but no-one can really describe […]


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