South African Special – Bobotie

South African Cuisine perhaps has one of the most profound influences of several cultures over the years. The Dutch, Germans, French, English and Malays (who were brought in as slaves by the Dutch from South East Asia), have all left their imprints on South African cuisine.

With God’s gift of ample quantities of great seafood, plentiful wild-game, marvellous lamb, numerous varieties of fruits and vegetables, the South African have a large repertoire to choose from. However, rice, potatoes and meat remain the cornerstone of its cooking ingredients. The blending of East with West, a variation of European fish and meat, spiced with mostly Indian spices and often sweetened. Bobotie (a dish with Cape Malay origin), the South African national dish, captures this essence.

Meat and Egg baked dish (a cross between a meat loaf and shepherd’s pie)


  • 500 gms Lamb mince
  • 2 Onions, chopped
  • 1 tbs Garlic, minced
  • 1 Chili, finely chopped
  • 1 tbs Curry powder
  • 1 tbs Lemon juice
  • 1 tbs Vinegar
  • 1 tsp Brown sugar
  • 1 tbs of Mango chutney
  • 1 tbs Apricot Jam/Preserve
  • A handful of Raisins
  • 125 ml Milk
  • 1 thick slice of white Bread, crust removed and soaked in milk
  • 3 Eggs
  • 6 Bay leaves
  • Oil for cooking
  • Salt to taste


  1. Heat oil in a pan. Add the garlic, onion and curry powder. Sauté well for 2 minutes, add minced meat. Fry until the meat is almost done
  2. Soak the bread in milk for 15-20 minutes. Squeeze out the bread and keep the remaining milk aside.
  3. Add the squeezed bread, vinegar, lemon juice, brown sugar and mango chutney, apricot jam and raisins to the mince. Sauté for 1 min and keep aside.
  4. Take a flat baking dish or a pie dish and place three bay leaves at the bottom. Place the prepared mince mixture into the dish.
  5. Beat the eggs in the remaining milk, and pour over the mince. Place 3 bay leaves on top of the dish. Place the dish in a preheated oven and cook for 30 minutes at 180 degrees.

Serving suggestion: Served best with plain green salad, chutney and yellow rice.

Ananya’s twist:

Instead of lamb or beef mince, chicken mince can be used. But the cooking time of chicken is lesser.  Hence, sautéing of chicken in pan or pre-cooking is not required. It can be directly used with all other ingredients.

Vegetarian option:  substitute the meat mince with Soya granules.

Enjoy cooking and do share your cooking experience with me. Till then stay tuned for more recipes on Happy Tummies Around the World.


3 Comments Add yours

  1. SauceBox says:

    Sounds tasty! Thanks for the recipe I’ll have to be trying it soon! You’ve got my follow. Check out my comedy blog and give it a follow if you like it!


    1. Thanks for your comment! Stay tuned for more interesting recipes! I’ll check out your blog soon.

      Liked by 1 person

      1. SauceBox says:

        Of course! Awesome!


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