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Bobotie

Bobotie

  • Prep

    25 m
  • Cook

    1 h 40 m
  • Ready In

    2 h 5 m
Caryn

Caryn

A traditional and delicious South African version of meatloaf. Serve with boiled rice and chutney.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 687 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Heat water in a saucepan over high heat. Bring to a boil and add the onion slices. Reduce heat and simmer until the onions appear translucent, 3 to five minutes. Remove the onions and finely chop them.
  2. Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has browned slightly.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
  4. Soak the slice of bread in the milk and gently squeeze out the milk; set the milk aside. Crumb the bread into a large mixing bowl. Mix bread together with ground beef, curry powder, 1 egg, sugar, salt, black pepper, turmeric, vinegar, chutney, almonds and raisins.
  5. Place the mixture the prepared baking dish. Insert the bay leaves into the meat. Bake in the preheated oven for 1 hour.
  6. Beat the remaining egg with 3 tablespoons of the drained milk. Pour over the meat and bake for another 30 minutes.
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Reviews

Melissa Scholte
59

Melissa Scholte

7/18/2006

I regularly make bobotie and thought to give this recipe a try. It was "okay", but I have to suggest a few changes: As said by someone else - you CAN brown the mince and onions in a pan !! (I usually do). Then add the seasoning + 1 pinch of ground cloves + 1 pinch of ground coriander seed. Use 2 slices of soaked bread that haven't been drained too well and mix into the mince. Then place in a baking dish. Bake at 200C for about 15min. For the topping: if using 2 eggs it gives a lighter and fluffier dish if you use about 150/200ml of milk (maybe even more if you like the creamy topping). Bake 20 min. To make it even easier: If you're frying the mince before baking - place the seasoned mince in a baking dish and pour over the topping immediately. Bake at 200C for 35-45min. untill golden brown. The topping seeps into the mince mixture giving you a deliciously moist dish. Serve with yellow rice with raisins. (Just steam your rice with some tumeric, raisins and a pinch of cinnamon). A light green salad, slices of banana and caramalised sweet potatoes make it complete.

DEONI
26

DEONI

1/15/2006

The recipe is fine, as long as it's kept in mind that, as a trad. dish, there are hundreds of small variations. I use apricot jam instead of chutney, but a fruity, quite sweet chutney is fine. One reviewer was wrong when she said the meat and onions are always fried in a pan first. No, this should be a quick dish (once you have the ingredients) and I certainly have never fried the meat first. One person altered the recipe so much that it could not bear much resemlance to the original! I understand about the milk allergy, but why leave out the breadcrumbs? It improves the texture. Try soy milk next time, or yoghurt, if that's okay. The egg-milk-turmeric custard should be poured over the top about 20 mins. before it comes out of the oven, and is a "characteristic" of this comfort food.

ANNALIE
22

ANNALIE

6/17/2005

Good, but for a more authentic version use minced lamb and replace the bay leaves with fragrant fresh lemon or lime leaves. Serve with basmati rice flavoured with turmeric and cinnamon, slightly sweetened and raisins or currants added.

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