Best Bobotie Recipe

Name: Best Bobotie
Prep time: 15 min
Cook time: 95 min
Total time: 110 min
Ingredients: 2 tablespoons vegetable oil; 2 medium onions, minced; 1.5 pounds ground beef; 1 cup milk; 2 slices Texas toast thick-sliced bread; 0.5 cup raisins; 1 tablespoon hot chutney; 0.5 tablespoon curry powder; 1 teaspoon apricot jam; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 1 large egg; 1 pinch salt; 1 bay leaf

Cook Time: 95 minutes

Ingredients

This recipe yields 8 servings. The ingredient amounts are adjusted accordingly, but cooking times and steps remain the same.

2 tablespoons vegetable oil
2 medium onions, minced
1 pounds ground beef
1 cup milk
2 slices Texas toast thick-sliced bread
cup raisins
1 tablespoon hot chutney
tablespoon curry powder
1 teaspoon apricot jam
1 teaspoon salt
teaspoon ground black pepper
1 large egg
1 pinch salt
1 bay leaf

Directions

Follow these steps to create a delicious dish:

Preheat your oven to 350F (175C). Lightly grease a 9x13-inch baking dish to prepare it for the mixture.
In a large skillet, heat vegetable oil over medium-high heat. Add the minced onions and cook them for 2-3 minutes until they become soft.
Once the onions are softened, crumble the ground beef into the skillet. Cook the beef, stirring occasionally, until it turns brown and fully cooked, approximately 8-10 minutes.
While the beef cooks, pour the milk into a shallow dish. Soak the slices of Texas toast bread in the milk for a few moments. Once soaked, squeeze out the excess milk and set the milk aside for later use.
Add the soaked bread to the skillet with the beef mixture. Stir it in thoroughly to combine.
Next, stir in the raisins, chutney, curry powder, apricot jam, salt, and black pepper. Mix everything together until the ingredients are evenly distributed.
Transfer the beef mixture into the prepared 9x13-inch baking dish, spreading it out evenly.
Place the dish in the preheated oven and bake for 1 hour, allowing the flavors to meld together.
While the dish is baking, whisk together the reserved milk, egg, and a pinch of salt in a separate bowl.
Once the hour of baking is complete, remove the dish from the oven briefly. Pour the milk and egg mixture over the top of the beef mixture.
Place the bay leaf on top of the milk mixture, then return the dish to the oven to continue baking for another 25-30 minutes, until the top is golden brown.
Once the baking is complete, remove the bay leaf before serving. Your dish is now ready to enjoy!

Nutrition Facts (per serving)

Calories: 375
Total Fat: 27g (35% Daily Value)
Saturated Fat: 10g (51% Daily Value)
Cholesterol: 75mg (25% Daily Value)
Sodium: 379mg (16% Daily Value)
Total Carbohydrate: 17g (6% Daily Value)
Dietary Fiber: 1g (4% Daily Value)
Protein: 16g (33% Daily Value)
Vitamin C: 3mg (3% Daily Value)
Calcium: 67mg (5% Daily Value)
Iron: 2mg (12% Daily Value)
Potassium: 381mg (8% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Best Bobotie Recipe

Bobotie is a traditional South African dish that boasts a fascinating history and rich flavors. It consists of spiced minced meat, usually beef or lamb, combined with a variety of aromatic spices, dried fruits, and chutney, and topped with a creamy custard made from egg and milk. The dish is then baked to perfection, resulting in a savory-sweet experience that has won the hearts of many across the world.

History of Bobotie

Boboties roots can be traced back to the Cape Malay community in South Africa. The dish was likely brought to the country by Malay slaves who were imported by the Dutch during the 17th century. These slaves came from various parts of Southeast Asia, and they brought with them their culinary traditions, including the use of curry spices and tropical fruits in cooking. Over time, the dish evolved into the beloved South African Bobotie, blending local ingredients with the exotic flavors of the East. Today, Bobotie is considered a national dish and is enjoyed by locals and tourists alike.

Regional Variations

Though Bobotie is traditionally associated with the Cape Malay people of Cape Town, it has been embraced and adapted across South Africa. In some regions, the dish may be spiced differently, using milder or hotter curry powders depending on local preferences. Additionally, variations can include different meats, such as lamb, pork, or even turkey, and substitutions like almonds, coconut, or apple may be added to suit personal tastes. Despite these variations, the core elementsground meat, spices, dried fruit, and custardremain consistent.

What Makes Bobotie Unique?

While Bobotie shares similarities with other baked meat dishes like shepherd's pie or moussaka, it is set apart by its distinctive topping of custard, which adds a smooth and savory texture. The use of chutney and dried fruits like raisins gives Bobotie its characteristic sweet-savory balance. Another key difference is its use of spices such as curry powder, turmeric, and cinnamon, which are staples in South African cuisine and reflect the countrys diverse culinary influences.

Where is Bobotie Typically Served?

Bobotie is commonly served in South Africa as part of a hearty meal, often accompanied by yellow rice, chutney, and a side of vegetables or salad. It is particularly popular during festive occasions like holidays, family gatherings, and special events. It can also be found on restaurant menus, especially those that specialize in South African or African cuisine. The dishs rich flavors make it an ideal comfort food for cooler weather, but it is loved year-round.

Interesting Facts about Bobotie

Bobotie is sometimes served with a side of banana slices, a pairing that enhances the dish's sweet-savory flavor profile.
The dish is often baked in a casserole dish, making it an easy and convenient meal to prepare in large quantities.
While the origin of Bobotie is often debated, it is widely considered a fusion dish, combining both indigenous African ingredients and influences from Southeast Asia.
Bobotie has been popularized internationally by South African restaurants, and its unique combination of spices and flavors has attracted global attention.

FAQ about Best Bobotie Recipe

Bobotie can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, it can be frozen for up to 2 months. To reheat, bake in the oven at 350°F (175°C) until heated through, or microwave in individual servings.

Yes, ground turkey or chicken can be used as a substitute for ground beef in Bobotie. Keep in mind that these lean meats may result in a slightly different flavor and texture, but the dish will still be delicious.

Bobotie is traditionally served with yellow rice, chutney, sliced bananas, and a side salad. You can also serve it with vegetables like green beans or a simple tomato and cucumber salad.

Yes, Bobotie can be made a day ahead. Assemble the dish, cover it, and refrigerate overnight. When ready to serve, bake it as instructed, adding extra time if needed for reheating.

Bobotie can turn out dry if it is baked for too long or at too high of a temperature. If your Bobotie is dry, try reducing the initial baking time or covering the dish with foil to help retain moisture during baking.

Yes, you can omit raisins or chutney, though they add sweetness and a distinctive flavor. You can substitute the chutney with apricot jam or other fruit preserves. For a more savory version, consider adding extra spices or a bit of tomato paste.

To prevent the egg mixture from sinking into the meat, make sure to bake the meat mixture for the initial time before adding the egg mixture. Also, allow the bread to soak and squeeze out excess milk so the texture is less wet, which helps the custard stay on top.

Yes, you can use different types of bread, such as white sandwich bread, brioche, or even whole wheat. Just make sure the bread is thick enough to soak up the milk without falling apart.

Yes, you can use ground lamb instead of beef for a more traditional flavor. Lamb pairs well with the spices in Bobotie, and it will add richness to the dish.

Bobotie has a mild curry flavor with a slight sweetness from the chutney and raisins. It is not typically very spicy, but you can adjust the spice level by adding more curry powder or some chili flakes to suit your taste.

Comments

Rebecca B

10/06/2025 01:52:54 PM

The only change I made to this recipe was to subsitute an extra 1 tsp of chutney to replace the teaspoon of apricot jam since I didn't have any. The flavor was very good but it was too dry and almost burnt from baking for so long. When I make it again I'll use a 2 quart casserole instead of a 3 quart. I'll also shorten the baking time from 1 hour to 1/2 an hour before adding the egg mixture and then continue to bake for only 15-20 minutes after adding the egg mixture. I'd also add another egg to the milk to make it thicker. This really does have great flavor and I definitely recommend it with the above changes. ***Update: I made this recipe again with the changes I suggested. We all loved it! The bobotie was moist and delicious. I've passed the recipe along to family who also love it. I'd give it the recipe five stars with the changes.

Dave W

07/02/2016 11:10:36 PM

After trying Bobotie for the first time during a recent trip to Cape Town, SA, I just had to try making it once I got back home. This is a very good recipe, but I did incorporate some of the recommendations of other reviewers. I couldn't find apricot chutney, so I used 1 tbsp + 1 tsp of apricot jam, and it worked fine. The recipe doesn't say to drain the excess fat after cooking the beef, but I did. When you put the beef mixture into the casserole dish, pack it down, so that most of the the egg mixture will remain on the top of the Bobotie. After you've squeezed the milk out of the 2 slices of bread, break them up into small pieces, so they get evenly distributed throughout the mixture. I used a 2-qt casserole dish instead of a 3-qt, and I also used 2 eggs instead of just one. Also, I reduced the initial baking time from 1 hour to 30 minutes, and after adding the egg mixture to the top, I let it bake for a full 30 minutes to ensure that the egg was completely cooked and had even started to brown a little. I served this with 3 side dishes of sliced banana, a raisin sauce (also from this site, made earlier in the day and allowed to chill), and a simple tomato/cucumber/onion/chives/lime juice salsa, the same way it was served to me in SA. I also made an African Yellow Rice (also from this site), as a fourth side dish. Topped all this off with a chilled bottle of white SA wine, and got the thumbs-up from my wife and daughter.

Amanda Cutone

11/30/2011 04:33:10 PM

This was the very first time I had ever made or eaten bobotie, but my whole family really enjoyed it! I almost always substitute ground turkey for ground beef, and in this case I used a whole two pounds of the turkey. The only other difference was that I reduced the cooking time. I just baked mine right in a cast-iron skillet for about 45 minutes before adding the egg and then cooking it for another 25 minutes. This turned out just right, and if I had cooked it much longer, it probably would have burned. This really is an excellent recipe! I am happy that I stumbled upon it and we will definitely be having this again!!

Belinda Rossiter

05/13/2019 05:08:02 PM

I cooked the onions and meat (ground turkey) in a large (12-inch) cast iron skillet, then baked the dish in the same skillet. Baking times were reduced to 25 mins for the first step and 20 mins with the topping. Delicious. I thank the previous reviewers who said the recipe dish size was too large and cooking time too long. Even with my modification it was quite shallow, but the moisture was perfect.

Christine Fourie

07/13/2020 11:19:29 AM

Great flavor but there’s WAY too much cooking involved. Don’t brown the meat, just throw it all in the dish RAW and don’t bake before adding the custard or the custard sinks to the bottom. At least that’s how my mother in law in SA taught me

Joalene

01/02/2020 11:01:09 PM

This recipe has good flavor, but does not look like the Bobotie I ate several times in South Africa. The meat mixture was crumbly when made according to the directions. There was no custard top as when I poured the milk/egg mixture on top it all sunk in around the chunks of browned meat. The baking time was too long as everything was over done. I am going to make it more like a meatloaf with raw burger mixed with the spices and after that has firmed up, making the custard on the top and reduce the baking time.

HeresDeb

03/19/2019 04:37:19 PM

This was sooo good!! I made it for a themed dinner, but now I'm going to put it in our regular dinner rotation! I did reduce the first cooking time as others mentioned, by half. I also couldn't find chutney, so I used more apricot jam and some hot pepper flakes. Also, this works just fine with lactose-free milk.

Ilikefrenchies

02/08/2019 12:41:43 PM

This is very good. I read the reviews and decided to cut the cooking time to 30 mins, then 20 mins after adding the egg mixture. It came out wonderful, but I could see it becoming too dry if cooked longer. It was perfect with this timing. Otherwise I followed the directions exactly. Thanks!

Jacqueline Gerue

05/23/2018 12:27:15 AM

this was really good. I used to lb of lamb drained and doubled the curry and chutney. will definitely make again

Harpoon

10/03/2016 01:15:23 AM

This is a really tasty dish, especially served with rice, bananas, chutney and coconut. There is one tip missing from the instructions though - place the dish of boboti in a water bath in the oven; this prevents it from drying out.

OddBagel4763

03/13/2019 07:20:01 PM

Recently returned from South Africa where I enjoyed this dish at our Band B, (which also served dinner upon request!) This recipe tasted just like the one made by our hosts. I added some sliced almonds to the meat mixture, about 1/4 cup. I also sprinckled some garlic powder into the mix before stirring as other recipes for Bobotie call for garlic cloves. I added both apricot preserves and chutney. It was delicious and as I had the ingrediants I made it again. Not very hard and it tastes wonderful with rice. Cooking time was spot on for me.

James Williams

03/16/2025 10:58:19 AM

Made it. Ate it. Repeat.

Elizabeth Martinez

12/23/2024 03:56:14 PM

I love how versatile it is.

LushSpud3209

11/11/2024 12:41:32 AM

Def not using this recipe, looks dry and burnt. Cooking already browned ground meat with no liquid other than soaked bread with a bunch of dried spices and fruit for 1 hour at that temperature is foolish. The pictures for the recipe don't even line up either, at no point did it switch to a baking dish (which increased the surface area and would have probably made it even more burnt). Glad I didn't waste my ingredients and effort on this!

TwistyMilk6868

08/21/2024 06:10:23 PM

Everything wad perfect

Rory brown

01/17/2024 12:18:36 PM

I use the recipe at least once every two weeks. It's perfect, reliable and the family loves it!

Anthony Worthington

07/26/2022 04:43:59 PM

Wrote it down for next time.

Gypsyroad

05/16/2022 02:25:03 PM

I enjoy making this recipe for a change from my family's usual flavors, but I found I had to change several things. The one time I "baked in a preheated oven for 1 hour" (step 4), everything burnt to a crisp, so I only do 20 minutes. I also use 2 Tbsp chutney, 1 Tbsp curry, and 2 eggs. When pouring on the milk, I make sure it measures 1 1/2 cups. With these tweaks, I find it's a very tasty dish that I appreciate.

VioletSoda9245

05/03/2022 01:11:27 PM

I'm from South Africa and this is quite an authentic Cape malay bobotie. Would definitely advise halving the cooking time. I also doubled the curry powder and the chutney, but that's obviously just taste preference. My chutney wasn't a spicy one, just a regular Mrs Balls chutney and the curry powder I used was a Cape Malay curry powder, which I think really made it taste authentic. So if you can find that in the shop or find a recipe for a spice blend online I think it would definitely add to it

richardljeffery

02/26/2022 07:06:17 AM

Added slithered almonds and baked in water tray to keep moist ..( I have made many boboties but lost my recipe) I find the water tray makes a huge difference and the almonds add a nice crunch .. I also use dried apricots but only because my partner is not keen on sultanas. The suggested times worked well for me .. oh and I put the egg/milk on from the start as I always have. Seems to work 😃

Cook Time: 30 minutes