Veggie-Packed Bobotie


February 27, 2017

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Our five year old reckons this bobotie is "better than infinity chocolates"! Long may that last!

Bobotie (pronounced ba-boer-ty) is a well-known South African dish made up of spiced mince baked with an egg-custard topping. We eat this loads! Tonight the man of the house cooked a double of this recipe which made enough for tonight's dinner (for our family of four), plus two more family sized meals for the freezer. His secret is to add fried streaky bacon to the mix as well.

The recipe below is mild on the curry flavours. The spices could easily be beefed up for those with more adventurous palettes.

Apologies for the poor quality photo - I had to snap a quick shot of the freezer meal. Tonight's dinner didn't last long enough to get my camera near it!

This recipe is from "Raising Superheroes" by Prof Tim Noakes, Jonno Proudfoot and Bridget Surtees. Thank you to infinity 🙂

  • Yields: 4 servings


5 tbsp butter

1 onion, chopped

2 carrots, peeled and chopped

1 red pepper, seeded and chopped

1 cup courgette, grated

1 tbsp fresh ginger, grated

3 count garlic cloves, crushed

1 tsp tumeric

2 tsp ground cumin

2 tsp ground corriander

3 whole cloves

5 whole allspice

2 tbsp honey (optional) - I don't put this in!

1 tbsp red wine vinegar

1 400g can whole peeled tomatoes, blended

800 g mince

1 tsp dried mixed herbs

salt and pepper

For the custard

1 cup milk

2 eggs, beaten

8 bay leaves


Preheat the oven to 180° celsius (350° fahrenheit.

Melt the butter in a wide-based pot and gently fry the onion, carrot, red pepper and courgette until soft. Stir in the ginger and garlic and fry for a minute or so. Add the spices and fry for another minute to release their flavour.

Pour in the honey (if using), vinegar and tomato, and bring to the boil.

Brown the mince in a frying pan with some butter and add to the vegetables. If you are short on time just add the raw mince to the vegetables. Add the herbs and cook for 15 about minutes, stirring often. Season with salt and pepper.

Spread the mixture in a greased ovenproof dish.

To make the custard, lightly beat together the milk and eggs. Press the bay leaves into the bobotie mixture and carefully pour over the custard mixture.

Bake for about 30-45 minutes until the egg topping has set and is golden. Serve with salad.

One of the best recipes for doubling and freezing. We actually get three full family sized meals from a double of this recipe.


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