Here's an easy bobotie recipe you can make mid-week, with just 20 minutes to prep. It's family-friendly, high in protein, and a South African recipe classic!
What makes a bobotie recipe so delicious is its sweet, savory, spicy combination. And when I say "spicy," I don't mean chili; I mean the blend of spices used.
Bobotie is especially popular in the Western Cape, with its roots deep in Cape Malay cuisine. I absolutely love the way the sweet fruitiness from the currents/raisins and apricot chutney works with the savory and spiced meat. This is my everyday version of a recipe I learned while studying at Silwood Kitchens in Cape Town, easy to whip up on busy weeknights.
I absolutely love how high in protein bobotie is; ideal if you're eating for perimenopause. I made this version with lean ostrich (not traditional), but it works beautifully with ground beef or a combination of lamb and beef mince.
For more delicious ground meat based recipes, try my Gluten Free Burgers and this recipe for a juicy Cheese Burger Bowl, next.
Disclaimer: Just a side note that I am not of Cape Malay heritage and fully recognize that this is not a traditional version of the recipe. My experience with this recipe is purely as a chef and someone who has lived in the Western Cape.
Ingredients
The list is shorter than you'd think; here's what I used to make this bobotie recipe:
- Onion: Super important for the savory base; don't skip it.
- Ground meat: I used lean ostrich meat for this recipe. Note that lean ground meat can overcook quickly so you want to cook it until JUST cooked through. Meat with a higher fat ratio is easier to cook and turns out juicier. I just lean ostrich because that's all they had at the store and my husband doesn't eat beef.
- Curry spice mix: I used this Organic Cape Malay Curry Blend from Good Life Organics. It contains coriander powder, turmeric, cardamom, cumin, mustard Seeds, fennel seeds, fenugreek, ginger, cloves, black pepper, chilli flakes and curry leaf. I find their products super high quality.
- Chutney: In South African recipes, Mrs Balls apricot chutney reigns supreme. There are, in South African Indian recipes, other versions of chutney, but when it comes to Cape Malay cuisine and bobotie, you need a smooth or chunky apricot chutney.
- Bread: The bread, when soaked with milk, acts as a binder and bulks up the recipe, together with the milk.
See recipe card for a full ingredient list and quantities.
How I Make a Simple DIY Cape Malay Spice Mix
If you don't have access to an already blended Cape Malay spice mix and need to make your own, as a chef, this is how I recommend you mix together a simple version. You can use it in other South African dishes, too.
1 teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon ground cumin
If you can, add ½ a teaspoon of ground cardamom, ground ginger and ⅓ teaspoon fenugreek.
Remember to use very fresh spices in your bobotie recipe. If you can, grind them yourself from whole, fresh dried spices.
Instructions
Here is how I make this bobotie recipe:
Step 1: Soak the bread: Tear the bread into pieces and soak in the milk.
Step 2: Cook the onion: Heat the oil or butter in a large pan over medium heat. Add the onion and cook until soft and lightly golden. Stir in the garlic and cook for 30 seconds.
Step 3: Bloom the spices: Add the curry powder, turmeric, coriander and cumin. Stir for 1 minute until fragrant.
Step 4: Brown the ostrich mince: Add the ostrich mince and cook, breaking it up, until just browned. Ostrich is lean, so avoid overcooking.
Step 5: Add the bread and flavorings: Squeeze the milk from the soaked bread and crumble it into the pan. Stir in the chutney, lemon juice, Worcestershire sauce, raisins, salt and pepper. Taste and season further if you need to.
Step 6: Bind the mixture: Remove from the heat and stir in the egg.
Step 7: Bake: Spoon the mixture into a greased baking dish and smooth the top.
Step 8: Make the savory custard topping
Whisk together the eggs, milk, and salt. Pour evenly over the mince. Add bay leaves if using.
Step 9: Bake until set: Bake at 180°C (350°F) for 35–40 minutes, until the custard is just set and lightly golden.
Step 10: Rest and serve: Let the bobotie rest for 10 minutes before dishing up.
What to Serve it With
Bobotie works with loads of different sides, but here are the ones I usually serve this version with to add to the fiber and nutritional content of the overall meal:
- Slaw mix with fresh apple slices and a light dressing
- Brown rice mixed with barley and lentils. I find this adds to the protein in the meal and well as the fiber content.
- Sweet potato mash
- Greek yogurt and cucumber salad
- A side of chickpeas roasted with the same spice blend
- Chopped tomato and onion with a little cilantro (definitely not traditional but I love it)
- Brown basmati rice
Equipment
I like to bake in enamelware where possible, or stainless steel. I prefer this to teflon or aluminium coated dishes.
Storage
I find leftover bobotie recipe keeps in the fridge, covered, for about 3 days. It is super freezer-friendly, too!
Top Tip
This recipe yields 1 dish with 4 servings plus a small individual portion, which I keep for lunch the next day or two. Little meal prep moment that rocks my world!
Related
Looking for other recipes like this? Try these:
Dinner
Easy Bobotie Recipe (With Ostrich Or Beef)
Ingredients
For the bobotie
- 1 tablespoon olive oil or butter
- 1 large onion finely chopped
- 2 cloves garlic crushed
- 2 tablespoon Cape Malay spice mix
- 1½ tablespoon mild Cape Malay curry powder
- 500 6 ostrich mince
- 2 slices white or brown bread
- 125 ml milk for soaking the bread
- 2 tablespoon chutney apricot chutney preferred
- 1 tablespoon lemon juice or apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoon raisins or sultanas
- 1 egg
- Salt and black pepper to taste
For the topping
- 2 eggs
- 180 ml milk
- Pinch of salt
- Bay leaves optional, for garnish
Comments
No Comments