South African Traditional Bobotie Recipe

Warm Up Your Tummy This Winter: Traditional South African Bobotie Recipe

by Saskia Carelse May 22, 2018

A delicious, traditional recipe for the South African bobotie dish

I found this traditional bobotie recipe written by Daniela Bonor, published on Getaway Magazine's website. What better time to share such a delicious, warm recipe, seeing as we're now heading into the chillier winter months in South Africa. 

The origin of the bobotie dish is highly disputed by South Africans with some saying it's Indonesian, Malaysian, South African or even Dutch. Regardless of where the recipe came from, one thing I know for sure is that bobotie is an absolutely tasty, warm and wholesome meal that is best served on a winters day.

(This is not my recipe by any means. Credit goes to Daniela Bonor completely)


  • 1 thick slice of bread (no crust)
  • 375 ml milk
  • 25 ml oil
  • 10 ml butter
  • 2 sliced onions
  • 2 cloves of crushed garlic
  • 25 ml curry powder
  • 10 ml salt
  • 25 ml chutney
  • 15 ml smooth apricot jam
  • 15 ml Worcester sauce
  • 5 ml turmeric
  • 25 ml brown vinegar
  • 1 kg raw mince
  • 100 ml sultanas (some people use raisins but Daniela recommends to stick with sultanas as raisins can be too sweet for this recipe)
  • 3 eggs
  • pinch each salt and turmeric
  • bay leaves


  • Soak the bread in milk
  • Heat oil and butter in large pan. Once heated, fry onions and garlic.
  • When onions are soft, add curry powder, salt, chutney, jam, Worcester sauce, turmeric and vinegar and mix well.
  • Drain and mash the bread in another bowl and keep the milk aside. Add bread into the pan, together with mince and sultanas.
  • Cook over low heat and keep stirring until the meat is cooked, then remove from pan from stove.
  • Add 1 beaten egg in the pan and mix well, then spoon into a greased, 28 x 16 cm baking dish and level the top.
  • Beat remaining eggs with reserved milk and add salt and turmeric. Pour over meat mixture and put a few bay leaves on top.
  • Stand dish in a larger pan of water (this is important to prevent drying out) and bake, uncovered, at 180 degrees celsius for 1 hour or until set.

Have you cooked bobotie before? If not, we urge you to try out this recipe - you won't regret it! Feel free to let us know what you think about this recipe and how it turned out for you in the comments below. 

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Saskia Carelse
Saskia Carelse


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