Bobotie

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A traditional Cape Malay dish that has stood the test of time, a flavour explosion of tangy, spicy baked mince gently enveloped by an eggy custard that has soaked in that delicious curry sauce, making it one of the most recognised dishes in our country. – Fatima Sydow

Ingredients

1 T oil
1 medium onion, finely chopped
1 t crushed chili
1 garlic cloves
600 g lean beef mince
1 t salt
1 t ground turmeric
2 T masala
¼ cup chutney
1 cup water
¾ cup milk
2 free-range eggs
2 bay leaves

Cooking Instructions

1. Heat a pan and add the oil onion, chilli and garlic and sizzle for 1–2 minutes. Add the beef mince and salt and fry for 10 minutes.

2. Once the mince is cooked, add the turmeric and masala and stir well. Add the chutney and bay leaves and 1/2 cup water and simmer for 15 minutes.

3. Preheat the oven to 180°C. Transfer mince to a greased baking dish.

4. In a separate bowl, whisk the milk and eggs together and pour over the mince. Add the bay leaves if you want on top and bake for 30 minutes or until the custard is set and golden.

Cook’s note: If you want a large bobotie, double the ingredients. You can use roasted masala or leaf masala and add more if you want. Serve with yellow rice and steamed vegetables.

Find more South African recipes here.

Production: Khanya Mzongwana
Photographs: Jan Ras