Starters & Light meals

Bobotie cups

50 minutes

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  • 2 T olive oil
  • 2 t garlic, finely chopped
  • 1 onion, chopped
  • 2 t ginger, finely chopped
  • 1 t curry powder
  • 1 t ground turmeric
  • 1 t ground cumin
  • 1 t ground coriander
  • 1 t ground cinnamon
  • 500 g lean beef mince
  • 1 slice white bread
  • 1 bay leaf
  • 2 T water
  • 2 T Worcestershire sauce
  • 2 T tomato paste
  • 3 – 4 T chutney
  • ½ apple, grated
  • salt and pepper to taste
  • plain yoghurt, for serving
  • chopped banana for garnishing
  • For the rice cups:
  • 2 eggs
  • 1 cup cooked basmati rice
  • salt and pepper to taste
  • For the custard topping:
  • 1 cup milk
  • 2 eggs
  • 2 T butter, melted
  • salt and pepper to taste

1. In a large pot, heat the oil and sauté the garlic, onion and ginger until the onion has softened.

2. Add the spices and stir for a minute.

3. Add the mince and continue to cook until the mince has browned. Stir often so that there aren’t any lumps.

4. Add the remaining ingredients, except the yoghurt and banana, and continue to simmer for about 20 minutes. Remove the pot from the heat, take out the bay leaf and set aside.

5. Preheat the oven to 180°C.

6. To make the rice cups, combine the eggs, cooked basmati rice and salt and pepper.

7. Using a greased muffin tin, place a spoonful or two of rice mixture into each muffin hole and press it down and up the sides, covering most of the muffin hole.

8. Place in the oven and bake for about 20 minutes or until the rice is golden and set.

9. Remove the muffin tin and add a spoonful or two of meat mixture to each rice cup.

10. Combine the custard topping ingredients, seasoning generously with salt and pepper, and pour a small amount over the meat.

11. Bake in the oven for 7‒10 minutes or until the custard has set.

12. Remove the muffin tin and once cool enough to handle, remove the bobotie cups and serve with a dollop of plain yoghurt and a garnish of chopped banana.

Cook's note: It’s alleged that the first Bobotie recipe appeared in a Dutch cookbook in 1609 and was brought to South Africa by the Dutch settlers where it was embraced by the Cape Malays. But by whatever means it got here, we South Africans have made it our own. In this recipe, the classic dish is given a minor makeover by being served in individual rice cups. But none of that hearty and comforting flavour is compromised. Best of all, the egg custard is still a feature, garnished with some banana slices if you like.

This recipe is an extract from All Sorts of Tapas by Chantal Lascaris. Published in 2021 by Struik Lifestyle an imprint of Penguin Random House South Africa (Pty) Ltd.

Find more beef recipes here. 

Photographer: Donna Lewis

Chantal Lascaris

Recipe by: Chantal Lascaris

Chantal Lascaris is a cookbook author. Her books include All Sorts of Salads, All Sorts of Healthy Dishes: The Mediterranean way, All Sorts of One-Dish Wonders and All Sorts of Tapas

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