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Cook: 45 minutes


  • 2 onions, finely chopped
  • 1 kg mince
  • 3 tablespoons olive oil
  • 3 slices of white bread, soaked in milk (enough to cover the bread)
  • 2 eggs
  • ¾ cup milk
  • 2 or 3 bay leaves
  • Group A:
  • 15 ml (1 tablespoon) curry powder
  • 30 ml (2 tablespoons) ground ginger
  • 30 ml (2 tablespoons) brown sugar
  • 15 ml (1 tablespoon) ground turmeric
  • 10 ml (2 teaspoons) salt
  • 5 ml (1 teaspoon) freshly ground pepper
  • Group B:
  • 100 g raisins
  • 30 ml (2 tablespoons) apricot jam
  • 30 ml (2 tablespoons) vinegar
  • 60 ml (4 tablespoons) chutney
  • 30 ml (2 tablespoons) Worcester sauce
  • 30 ml ( 2 tablespoons) tomato paste

Soak the bread in enough milk to cover the 3 slices and set aside for later.
Fry the onions in the oil until the onions are just soft and have some colour. Add the group A ingredients to the onion mixture and stir for 1 minute. Add the mince and fry together until the spices are well incorporated and the mince has just changed colour.
Add the ingredients of group B and mix well, stirring for a few minutes until the mince has cooked through. Take it off the heat and let it cool down a bit. Once it has cooled a bit you can add the soaked bread (squeeze out any excess milk first). Mix well.
Put the meat mixture into an oven proof dish.
Beat the eggs and milk together and pour it over the bobotie. Place the bay leaves on top (they will float around, that’s ok).
Bake at 180°C for 45 minutes or until nice and golden on top.
Serve with yellow rice and mixed veggies.

Recipe posted by Gretchen Kingwill Rozema
Photo 1:  Annet Geelhoed

Photo 2 and note:  Stephanie Kohrs Ferreira
(Absolutely amazing. I didn’t use sultanas or almonds. Used mild curry and a dash of brijani spice.)

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