You may link to my blog but if you want to copy my article to your own blog, please give the following credit: From "Ampers' Rants" at Thank you.

Fill in a one question questionnaire - it only asks how you arrived at my blog. Thank you. Just click on this link.

If you like what you see, why not subscribe to the blog? You can follow Ampers' Rants by adding your email address in the box below (right) Notifications are also shown in my Twitter account: @AmpersUK.

Saturday, 16 March 2013

Bobotie, traditional South African dish.

This has now been superseded by another Bobotie recipe here.

There are dozens of recipes for Bobotie and yellow rice, and I have used many of them. Alas, the modern recipes leave out some of the ingredients for convenience, but those Boboties never taste as nice. This is the full version.

Traditionally, the recipe which was put together by Cape Malay cooks in the Western Cape and was made with the meat left over from the Saturday dinner, it was minced and prepared, half on that evening, and half the following morning. Now for convenience we use Lamb mince. (Note it's not as nice with beef mince - and you might get horse!)

To get the full flavour of this dish, the first half should be made and semi-cooked the day before. Once nice point about this is if you are giving a dinner party. Put it in the oven the minute your guests arrive, and by the time you have had drinks, and the first course, the main meal is ready.

Here is the recipe, enjoy!

Bobotie with yellow rice

  • 1 onions, sliced
  • 2 cloves garlic (or more to taste), crushed…(I slice them thinly, sprinkle with salt and crush with the blade of a knife)
  • 1 red or green chilli (hot- or more to taste)
  • 1 fairly thick slice crustless bread (white or brown)
  • 200 ml milk
  • 1 tsp butter
  • 1 flat tsp curry powder
  • 1 flat tsp salt
  • 1 flat tsp turmeric
  • 1 flat tsp brown vinegar
  • 1 flat tsp chutney
  • 1 tbsp oil
  • 1 tbsp smooth apricot jam
  • 1 tbsp Worcester sauce
  • 500 grams raw mince
  • ¼ cup sultanas (don’t replace with raisins – they are too sweet; sultanas are much better for this recipe)
  • 2 eggs
  • bay leaves
  • orange
  • lemon


Day one
Soak bread in milk. Heat oil and butter in large pan and fry onions, chilli and garlic. When onions are soft, add curry powder, salt, chutney, jam, Worcester sauce, turmeric and vinegar and mix well. Drain and mash bread and reserve the milk. Add bread, after squeezing milk out, to pan together with mince and sultanas. Cook over low heat, stirring, and when meat loses its pinkness, remove from stove. Add 1 beaten egg, mix well, then spoon into a greased, 28 x 16 cm baking dish and level the top.

Day two
Beat remaining eggs with reserved milk (you should have 300 ml, or a little more) add some more turmeric. Pour over meat mixture and put a few bay leaves on top and bottom. Put alternate cartwheels of oranges and lemons around the dish. Stand dish in a larger pan of water (this is important to prevent drying out) and bake, uncovered, at 180 degrees celsius for 1 hour or until set.

Serve with yellow rice, coconut, chutney, nuts and bananas.

Yellow Rice


  • 170g basmati rice
  • 25g butter
  • 1 flat tbsp caster sugar
  • ½ tsp ground turmeric
  • 2.5 tbsp raisins (not sultanas as in the main dish)
  • ½ tsp ground cinnamon or ¼ cinnamon stick
  • 3 cardamom pods , shelled and seeds crushed


Put all the ingredients in a large pan with ½ tsp salt and 500ml water, then heat until boiling and the butter has melted.

Stir, cover and leave to simmer for 6 minutes. Take off the heat and leave, still covered, for 5 minutes. Fluff up and tip into a warm bowl to serve.


No comments: