Africhef for great South African Recipes and South African Cooking


Recipe Rating

The Traditional Fruity Version of South Africa's national dish, Bobotie has a rather fascinating, and somewhat debated history.

Tradional Cape Malay Bobotie, about to come out of the oven
Cape Malay Bobotie
in the oven
It is thought to have its origins in Batavia and was probably served at the rijsttafel.

A delightful dining experience originated by the Dutch in Indonesia.

(Batavia, now called Jakarta was the headquarters of the Dutch East India Company]

The name Bobotie probably came from Bobotek an Indonesian Dish.

It probably arrived in South Africa with the advent of slaves and political exiles mainly Javanese. These people became known as the Cape Malays and have had a tremendous influence on South Africa's culinary scene.

The Cape Malays certainly improved Bobotie which was chosen by the Woman's League of the United Nations as South Africa's national dish...

With that excellent recommendation trying this traditional Bobotie recipe should be a no-brainer

This is for the rather more elaborate fruity version of Bobotie... For the rather plainer version Click Bobotie Recipe

Bobotie Ingredients

1¾ lb [800g] Beef Fillet
3 cloves garlic
2 large onions
2 eggs
2 thick slices bread...preferably somewhat stale
1-1½ cups [250-400ml] water
1 Tbsp [15ml] vegetable oil
3 whole cloves
5 allspice [pimento, Jamaican Pepper]
½ cup [125ml] sultanas
4 Tbsp [60ml] flaked almonds
2 Tbsp [30ml] chutney
1 Tbsp [15ml] masala
2 tsp [10ml] ground coriander
1 tsp [5ml] turmeric
1 tsp [5ml] dried mixed herbs
½ tsp [2ml] peppercorns
freshly ground black pepper and salt to taste
3 bay leaves
1cup [250ml] full cream milk

To Make the Bobotie

Preheat oven to 350oF (180oC)
Mince the beef
Crush the cloves garlic
Chop the onions
Beat the eggs, lightly

Remove the crusts from the bread and soak in the water

Heat the oil and butter in a saucepan, add the onions and saute until slightly transparent

With the exception of the bay leaves, milk, bread and eggs, fried onions and oil place the beef and all the ingredients in a large bowl and mix mix well

Add the onions and oil and mix well

Squeeze the water from the bread and add to the beef/spice mixture. Mix well

Grease a rectangular oven proof dish and spread the beef/bread/spice mixture therein

Insert the bay leaves, adequately spaced, into the mixture... Roll them into spikes to make this easier.

Place in the preheated oven and bake for 30 minutes: Remove from oven

Beat the milk and eggs lightly together and pour over the hot meat mixture

Return the Bobotie to the oven and bake until the egg/milk mixture has set

Serve your Bobotie hot with Yellow Rice with Raisins and Chutney... May be accompanied with Sambels

This version of Bobotie, which is a traditional Cape Malay dish makes an extraordinary delicious meal.

Your family and friends will clear their plates and beg for it again and again. The repeated begging isn't at the same meal, but you better have seconds.

Time, Servings and Nutritional Values

Preparation 30 minutes
Cooking 40 minutes
Total 1 hour 10 minutes

Yield:- 6 servings of approximately 250g (1/2lb) each

Serving Size = 1 serving
358 total calories, 124 calories from fat
Fat Content 13.8g of which Saturated Fat 4.1g, Trans Fat 0.0g
Carbohydrate 13.3g of which Dietary Fibre1.7g, Sugars 5.8g
Protein 43.6g
Cholesterol 123mg
sodium 133mg

If you like it please rate this recipe- CLICK HERE!

Author:- Africhef

THANKS!... Africhef

My Afri Chef Cookbook is currently unavailable as I am revising, updating and rewriting it in Kindle® format.

Listed below are a few of my favourite South African Cookbooks in Kindle format, available for immediate download from Amazon.

My Cape Malay Kitchen is a relatively new release which has immediately claimed a prominent place amongst my favourite recipe books. If you are interested in Cape Malay cooking, culture and life, I strongly recommend this excellent book, which will provide many delightful meals and insights into a loving daughter's relationship with an ill father
Faldela Williams is a renowned Cape Malay cook and her The Cape Malay Illustrated Cookbook provides comprehensive and easy to follow instructions for many delicious traditional Cape Malay recipes.
Moving to the broader sphere of South African Cuisine I have included Traditional South African Cooking by Magdaleen van Wyk and Pat Barton, a South African recipe book deserving of inclusion in the arsenal of any cook wishing to create a wide range of delectable South African meals.

All content, design and photographs copyright ©2003/16 and