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Bobotie

Bobotie is a traditional South-African comfort food dish, usually served with yellow rice

Bobotie ~ Traditional South-African dish served with yellow rice #Bobotie #ComfortFood

I do not think there is a more traditional South-African classic dish than Bobotie. It is usually served with yellow rice (spicy or not, with raisins or without).

We choose to serve this dish with simple yellow rice, using Turmeric for color as well as a bit of taste you only get from Turmeric.

It does not affect the overall rice taste too much and it goes well with the not overbearing spicy-ness of the Bobotie.

We were taught since high school (cooking class) to use the group method when making this traditional dish. I have no idea why but 99% of the different recipes for Bobotie uses Groups A, B and C.

It is also the only recipe I have ever seen written this way, instead of just a jump between the “groups” or 1, 2 and 3, or filling, topping, crust etc.

Although, I have tried many recipes, this one from the cookbook Gesinskos by Christelle Erasmus, is my favorite.

I would have loved to have had my granny’s recipe for this dish ! Now that was one very special lady who knew her cooking and baking stuff.

And if you are looking for a traditional South-African dessert, do have a peek at our Koeksisters recipe – absolutely decadent !

Bobotie

Yield: 6 Servings

Bobotie

Bobotie

Bobotie is a traditional South-African comfort food dish, usually served with yellow rice

Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes

Ingredients

GROUP A:

  • 4 t Ground Ginger
  • 2 TB Soft Brown Sugar
  • 5 Onions, medium, chopped
  • 1/4 cup Butter
  • 1/4 t White Pepper
  • 2 t Salt
  • 1 TB Turmeric
  • 2 t Curry Powder

GROUP B:

  • 2/3 cups Seedless Raisins
  • 2 TB Tomato Paste
  • 2 TB Worcestershire Sauce
  • 2 TB Vinegar
  • 2 TB Fine Apricot Jam
  • 1/4 cup Chutney
  • 900 g Lean Ground Beef, ( 2 pounds )
  • 2 slices White Bread, crustless, dipped in a little water and then press out the water

GROUP C:

  • 1 1/2 cup Milk
  • 2 Extra-Large Eggs

Instructions

  1. Heat all the dry ingredients of Group A in a pot over medium heat – careful not to burn, you must just be able to smell it (1 – 2 minutes) – Add the Margarine and Onions to the pot and saute until the Onions are soft
  2. Pre-heat oven to 180 deg C (350 deg F) – Spray a deep, large oven dish with cooking oil
  3. Add all the ingredients of Group B to the Onion mixture (stir well to combine all) – Simmer over low heat for 20 minutes,stirring regularly. Transfer to the prepared oven dish
  4. Beat the Milk and Eggs (Group C) together and pour evenly over the meat mixture – Bake 45 minutes
  5. Remove from oven and let “rest” for 5 minutes, before serving

Nutrition Information

Yield

6

Amount Per Serving Calories 759.6Total Fat 43gSaturated Fat 19.1gTrans Fat 0gUnsaturated Fat 23.9gCholesterol 201.2mgSodium 1443.3mgCarbohydrates 60.8gFiber 4.5gSugar 39.9gProtein 34.8g

Did you make this recipe?

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Remove from oven and let “rest” for 5 minutes, before serving.

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