Traditional South African bobotie recipe Posted on 3 June 2022 This is a delicious, moist bobotie recipe that my mother taught me. Traditionally, it should also include a handful of quartered almonds. I find this adds to the flavour and texture. Traditional South African bobotie recipe Serves up to eight people, but you can adjust it to make the recipe smaller. Ingredients 1 fairly thick slice crustless bread (white or brown) 375 ml milk 25 ml oil 10ml butter 2 onions, sliced 2 cloves garlic, crushed 25 ml curry powder 10ml salt 25ml chutney 15ml smooth apricot jam 15ml Worcester sauce 5ml turmeric 25ml brown vinegar 1 kg raw mince 100 ml sultanas (don’t replace with raisins – they are too sweet; sultanas are much better for this recipe) 3 eggs pinch each salt and turmeric bay leaves Cooking method Soak bread in milk. Heat oil and butter in large pan and 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 bread and reserve milk. Add bread to pan together with mince and sultanas. Cook over low heat, stirring, and when meat loses its pinkness, remove from stove. Add 1 beaten egg, mix well, then spoon into a greased, 28 x 16 cm baking dish and level the top. Beat remaining eggs with reserved milk (you should have 300ml, or a little more) and the 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. Serve with rice, coconut, chutney, nuts and bananas. Related Posts Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more brodetto di pesce: an easy chunky fish soup recipe 19 May 2023 Swedish meatballs with homemade flatbreads and roasted aubergine 8 May 2023 Allesverloren is celebrating its 150-year milestone with a new wine - The Fanie Malan Fine... read more PREV ARTICLE NEXT ARTICLE
Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more
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