Reviewed: Jan. 25, 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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2008

Very tasty! I used a lot of the suggestions other reviewers made, such as doubling the curry powder and eggs for the custard top. I left out the salt and sugar and used multigrain bread to make it slightly healthier, and used lamb for a more traditional foundation. I served it with the recommended yellow rice (turmeric, cinnamon and raisins,) which was also very good. It wasn't very filling (I had two slices and 1/4 cup of rice,) so it definitely needs side dishes to round out the meal.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Matthew Perrett

Cooking Level: Intermediate

Living In: Pacifica, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2008

I rated this 4 only because I did make a few changes. I did not use chutney or bay leaves, I used cinnamon instead of tumeric. And I fried everything first, put it in a deep dish, added the "custard" on top and baked it top was golden brown (about 35 minutes). The dish was tasty, my 11 year old really enjoyed it as did me and my husband! This is a delicious addition to my recipe box!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AGEHLKE

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
26 users found this review helpful

Reviewer:

Melissa Scholte

Cooking Level: Expert

Home Town: Newcastle, Kwazulu-Natal, South Africa

Living In: Uithuizermeeden, Groningen, Netherlands

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2006

I made it with lamb and it was excellent. The kids were a bit unsure of it because it is quite different to the meatloaf they are used it but the adults loved it. I cooked it in a large baking dish and the pan juices (nicely caramelised) were really good. Next time I'll use them to make a sauce.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CookingDownUnder

Cooking Level: Expert

Home Town: Melbourne, Victoria, Australia

Living In: Canberra, Australian Capital Territory, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 1, 2006

What did I do wrong? I tried the recipe to the letter and it came out heavy and dry with very little topping. More like a dry meat loaf not a light tasty dish. Not at all like the dish we had in South Africa.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JojoR

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2006

Bobotie is made with lamb and not beef(wonder why someone things otherwise?)but the receipe is simple and easy to prepare and cook-tastes nice especailly if using lamb!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PeterCO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

DEONI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2005

Glad to see you enjoying our traditional South African dish. Just want to mention that the meat is actually fried in a pan along with the onions until a little brown before mixing with the rest of the ingredients. We usually serve it with yellow rice and raisans. Enjoy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Susan

Cooking Level: Beginning

Living In: Centurion, Gauteng, South Africa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 26, 2005

I have made this several times, with some changes. I did not use milk, as mother-in-law is allergic, nor did I use bread. Added the turmeric, and used cider vinegar. I did not bake it, but made it in a frying pan on the stovetop. Still, its one of my family's favorites. Served it with rice and an Asian style coleslaw.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SANDRAMAC

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Carrot River, Saskatchewan, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

ANNALIE

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2003

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.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

LAKN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2002

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.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

MELFROMSA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 2001

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.

Was this review helpful? [ YES ]
5 users found this review helpful