Often considered the national dish of South Africa, bobotie is a fantastic mix of flavors, with fruit, curry and spice in a comforting meaty bake, finished off with a custard-like topping. It's one delicious meal.
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My mum has a bit of a habit of picking up cook books on her travels to help her enjoy some of the dishes she had tried while there. I can completely relate, as food definitely brings back memories for me, in a good way, and it's nice to relive tasty moments.
I remember her enthusiastically making bobotie after a trip to Cape Town and the South African wine region, and I could understand why. Since then, I have played around with recipes, and this version is one we all love.
What are the origins of bobotie?
Bobotie is often considered South Africa's national dish. It originates from the Cape Malay community, which has given a number of dishes that are now considered core to South African cooking including sosaties and bredie.
The community initially developed due to the Dutch East India Company exiling enslaved Indonesians resisting the company's rule. They were sent to South Africa, another location on their trade route.
The name Cape Malay is due to the group originally being Malay speaking in the Cape Town region. But the group came to include enslaved people from other cultures, or more broadly Muslims in the region.
As the community evolved, they stopped speaking Malay, and now largely speak Afrikaans or in some cases English, but have kept many traditions from the early days. And many of the foods, like this, that evolved from adapting flavors from their origins to South Africa are now national staples.
Fruit in with the meat?!
Having fruit in with the meat may seem a bit unusual but if you've ever tried a tagine, like lamb tagine with apricots, you'll know it works.
The fruit and onions mixed in with the meat here keep it lovely and moist. Along with the other great flavors in there, you can hardly help but find it delicious.
In actual fact, fruit isn't in all versions of bobotie. Like a lot of dishes that have been around a while, there are a number of variations. Personally I think it works really well so it's a must in there for me.
The dish is topped with a simple egg and milk mix that firms up to form a slight crust when it cooks. In the pictures here, my dish was a bit wider so the layer is thin, but with a less wide but deeper dish, it will cover a little thicker. Either way, it will taste good.
See how it comes together in the short video!
What do you serve with bobotie?
The traditional way of serving bobotie is with some yellow rice, then often with slices of banana and some pickle or chutney on the side. We also added some green beans - other green veggies would also work well for contrast but complimentary flavors.
Similar to a lasagna or moussaka, you can make this dish ahead and either keep it in the fridge or freeze it. Personally I'd prefer to do up until you put the topping on and just make this and add when you are ready to cook. For one, I am never as keen on keeping dairy/eggs exposed, plus it may sink in to the base if left too long.
Bobotie is such a comforting dish with a wonderful mix of flavors. Savory and meaty, but with that touch of sweetness and spice. It's no wonder it's a South African favorite, and hopefully it will soon be one of your too.
Try these other comforting international dishes:
- Youvetsi (Greek lamb-beef and orzo stew)
- Crawfish etouffee
- Slow cooker lamb rogan josh
- Bo kho (Vietnamese beef stew)
- Aji de gallina (Peruvian chicken stew)
- Plus get more comforting winter recipes in the archives.
Bobotie
Ingredients
- 1 tablespoon butter
- 2 onions medium
- 2 cloves garlic
- 1 slice bread large
- 1 cup milk
- 1 tablespoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon ground cumin
- 1 ½ lb ground beef beef mince, or use ground lamb/ lamb mince or a mixture of both
- 1 apple peeled, cored and grated
- ¼ cup raisins
- ½ lemon juice (ie from ½ lemon, around 1 tbsp)
- 1 tablespoon Worcestershire sauce
- 2 eggs
Instructions
- Melt the butter in a large skillet/frying pan. Dice the onions and crush the garlic then add both to the pan and cook until soft, around 5mins.
- Meanwhile, cut the crusts from the bread and soak it in the milk.
- Preheat oven to 325F/160C.
- Add the curry powder, turmeric and cumin to the onions and stir well, cook for a minute then add the ground meat/mince.
- Cook the meat, stirring ever minute or two, until browned.
- Add the apple, raisins and soaked bread to the pan - do not throw away the milk.
- Stir the pan to mix everything in then remove from the heat. Add the lemon juice, Worcestershire sauce and one egg and mix well.
- Pour the mixture into a casserole dish and press down flat.
- Mix the remaining egg with the retained milk and pour over the meat mixture. Top with a bay leaf (optional).
- Bake in the oven for around 40-50 minutes until the topping is set and lightly browned.
Video
Nutrition
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This post was originally shared in March 2016 and has been updated with new photos, video and additional information.
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Molly
How much lemon juice is needed? Is that 1/2 cup or 1/2 tablespoon or teaspoon?
Caroline's Cooking
Just updated as see the way it comes through is a little unclear - it means juice from 1/2 a lemon, which is generally around 1 tbsp.
Tshimo.
I would like to point out that this dish is not the South African national dish. It might be popular in the southern region of Africa but definitely not a national dish.
Caroline's Cooking
National dishes are tricky for most places - I'm not really sure how 'official' any are, and I know some that don't necessarily feel like they fit. But being popular is always part of it (which this is).
jp colter
I was born in South Africa and raised there until my teens. Bobotie was a favorite and this recipe is pretty good but the versions I grew up on are closer to an American meatloaf than this recipe. They often also had some dried fruit like apricot in it along with the apple and raisins..
Caroline's Cooking
As I mention, there are a number of variations so I can completely understand that this will be similar to what some people grew up with, but less so others. This is still a version we love and I know others have enjoyed as well. The dried apricots could be tasty added as well, or else as many serve it, with some chutney alongside.
Jaime Boone
I made it and thought it was great!!! Something different to do with hamburger meat.
Caroline's Cooking
Glad to hear you enjoyed, and indeed, makes a nice change I agree!
Karen
Hi, I am a South African and I like your version with the apple. Have not made it like this before. Your recipe however needs a bit of salt to taste and something a little tangy like apricot jam or chutney to the mix. Bobotie is traditionally a little more of a spicy dish with a hint of sweet and tangy to it.
Caroline's Cooking
Thanks, I understand it often has that bit of spice, I like that too but this was a good compromise for my younger eaters. I tend to cook with less salt than many, but sure, can be added to taste.
Carmen Tehillah
I made this recipe with lentils instead of mince and replaced the Worcestershire sauce with chutney. It turned out soooooooo good! The best bobotie this South African lady has ever tasted 👌
Caroline's Cooking
I'm glad to hear it worked well with lentils, they really are great as a vegetarian alternative to mince/ground meat. And wonderful that you enjoyed!
Kim
I am South African born and raised. This dish is a national treasure. This is the best Bobotie recipe l have ever made. A keeper.
Caroline's Cooking
That's so nice of you to say! I agree, it's a great dish and so glad you liked this version!
Caroline's Cooking
Thanks Naina, it really is!
Frugal Hausfrau
I wasn't familiar with this dish, either, but love all the ingredients so I'know I'd love this, too. Thanks for sharing on Throwback Thursday!
Mollie
Caroline's Cooking
Thanks Mollie, it isn't so well known but it's delicious.
Liz
Thanks for reminding me about this dish. I love the combination of a bit of sweetness with a mince. I've been meaning to make this for awhile. Now I have an excellent recipe. Thanks for posting.
Caroline's Cooking
You're welcome and glad you are familiar with it and like it - hope you enjoy this version!
Julianna
I love this recipe, Caroline! I have made Bobotie before and it is just an awesome treat! 😀
Caroline's Cooking
Thanks Julianna, I agree it's delicious.
Sonal
Thanks for sharing it at FF and also thanks for sharing the regional dish from South Africa! The best thing about blogging is knowing about different cultures through food!
Caroline's Cooking
Thanks Sonal, I agree I learn a lot!
Julie at Hostess At Heart
Good for you trying recipes outside your culture. This one sounds delicious. I like fruit with meat in some recipes and this one sounds like it would be delicious.
Caroline's Cooking
Thanks Julie, it is indeed really tasty.
nadia@maisontravers
It is definitely South Africa's national dish. Delicious. I have one on my blog too and post a South African recipe every Tuesday.
maisontravers.wordpress.com
Denise Wright
This sounds so very interesting! Moussaka is one of my all time favorite dishes and this sounds much more interesting.
Caroline's Cooking
Thanks Denise, it's definitely that bit different and easier to make than moussaka too - do give it a try!
Kristen @ A Mind Full Mom
My children and I study a new country each week of the summer and we made Bobotie when we researched South Africa--so good!
Caroline's Cooking
What a fun idea, I might have to try something similar when the kids are a little older. And a great dish to choose!
Analida´s Ethnic Spoon
I never heard of the dish but it sounds delicious!
Caroline's Cooking
Thanks Analida it really is - definitely one to add to your list of things to try!