Bobotie Recipe - Allrecipes.com
Bobotie Recipe
  • READY IN ABOUT hrs

Bobotie

Recipe by  

"A traditional and delicious South African version of meatloaf. Serve with boiled rice and chutney."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Heat water in a saucepan over high heat. Bring to a boil and add the onion slices. Reduce heat and simmer until the onions appear translucent, 3 to five minutes. Remove the onions and finely chop them.
  2. Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has browned slightly.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
  4. Soak the slice of bread in the milk and gently squeeze out the milk; set the milk aside. Crumb the bread into a large mixing bowl. Mix bread together with ground beef, curry powder, 1 egg, sugar, salt, black pepper, turmeric, vinegar, chutney, almonds and raisins.
  5. Place the mixture the prepared baking dish. Insert the bay leaves into the meat. Bake in the preheated oven for 1 hour.
  6. Beat the remaining egg with 3 tablespoons of the drained milk. Pour over the meat and bake for another 30 minutes.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 1 hr 40 mins
  • READY IN 2 hrs 5 mins

Footnotes

  • Cook's Note:
  • Bake for 1 1/2 hours if you're using raw meat; if you precook the meat, cut the baking time to 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 15, 2006

The recipe is fine, as long as it's kept in mind that, as a trad. dish, there are hundreds of small variations. I use apricot jam instead of chutney, but a fruity, quite sweet chutney is fine. One reviewer was wrong when she said the meat and onions are always fried in a pan first. No, this should be a quick dish (once you have the ingredients) and I certainly have never fried the meat first. One person altered the recipe so much that it could not bear much resemlance to the original! I understand about the milk allergy, but why leave out the breadcrumbs? It improves the texture. Try soy milk next time, or yoghurt, if that's okay. The egg-milk-turmeric custard should be poured over the top about 20 mins. before it comes out of the oven, and is a "characteristic" of this comfort food.

 
Most Helpful Critical Review
Jul 18, 2006

I regularly make bobotie and thought to give this recipe a try. It was "okay", but I have to suggest a few changes: As said by someone else - you CAN brown the mince and onions in a pan !! (I usually do). Then add the seasoning + 1 pinch of ground cloves + 1 pinch of ground coriander seed. Use 2 slices of soaked bread that haven't been drained too well and mix into the mince. Then place in a baking dish. Bake at 200C for about 15min. For the topping: if using 2 eggs it gives a lighter and fluffier dish if you use about 150/200ml of milk (maybe even more if you like the creamy topping). Bake 20 min. To make it even easier: If you're frying the mince before baking - place the seasoned mince in a baking dish and pour over the topping immediately. Bake at 200C for 35-45min. untill golden brown. The topping seeps into the mince mixture giving you a deliciously moist dish. Serve with yellow rice with raisins. (Just steam your rice with some tumeric, raisins and a pinch of cinnamon). A light green salad, slices of banana and caramalised sweet potatoes make it complete.

 

24 Ratings

Jun 17, 2005

Good, but for a more authentic version use minced lamb and replace the bay leaves with fragrant fresh lemon or lime leaves. Serve with basmati rice flavoured with turmeric and cinnamon, slightly sweetened and raisins or currants added.

 
Jan 08, 2004

Yummy and old South African favorite. A friend just brought us some chutney and I wanted to make something special!! This was it, very delicious just like my mother used to make it when I was a kid growing up in South Africa! Perfect meal to go with the freezing weather in Massachusetts.

 
Nov 10, 2003

I made this recipe for a Thanksgiving dinner in the States and it was thoroughly enjoyed by all. The recipe leaves out where the onions are meant to go but just add them to the ground beef along with everything else. Very tasty, smells great and highly recommended.

 
Jan 26, 2009

It's always hard to make a recipe for something you've never eaten or even seen, since you're really not sure what you're aiming at. I never heard of Bobotie until I saw this recipe, and the mix of ingredients intrigued me so I took the plunge. It smells wonderful when baking. The first bite was a little strange, but as I continued to eat it the taste began to grow on me and I can honestly say I liked it. (My husband thought it was only okay). My only fault was with the sauce. Some have described it as "custard" but mine turned out more like scrambled eggs. If I were to make this again, I think I would add a little more chutney. If you're looking for something unusual, this is worth a try.

 
Oct 17, 2003

I thought this recipe was very interesting and just different enough to try. It was quick & easy to assemble. I love the end product and will most definitely make it again. I probably will double the curry powder next time, since the curry flavor is mild to me, and omit the raisins since hubby doesn't like them, tho I thought they married well with the loaf. Unless you don't like the flavor of curry powder, I would definitely recomment this recipe.

 
Jul 20, 2010

We made this recipe as part of a South African themed meal. We've never had it before, so really have no basis for comparison, but we both liked it. In fact, my husband absolutely loved it. It was slightly sweet, and the spices reminded us a little of Indian food. We will be making this one again!

 

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Nutrition

  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 19 g
  • 6%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 24.3 g
  • 49%
  • Sodium
  • 687 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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