Serves 6 – 8

It is best to make the mince part of the recipe the day before serving. It gives it a better flavour. Keep it in the fridge and add the topping just before placing in the oven.

As a matter of interest, we make it with mince purchased from the butcher and we use the buttermilk in the topping. It is the best!!!


Ingredients for filling:

  • 2 Tablespoons (30ml) oil
  • ½ Tablespoon (7,5ml) butter
  • 500g minced meat (a combination of beef and lamb is good)
  • 2 Onions, chopped
  • 1 Cup (250ml) grated carrot or apple



  • 1 Tablespoon (10ml) curry powder
  • 1 Teaspoon (5ml) coriander
  • ½ Teaspoon (2,5ml) ginger
  • ½ Teaspoon (2,5ml) dried or 1 Tablespoon (15ml) fresh mixed herbs
  • 1 Teaspoon (5ml) tumeric
  • ½ Teaspoon (2,5ml) cinnamon
  • 1 Teaspoon (5ml) sugar
  • Pinch of red chilli or cayenne pepper



  • 1 Teaspoon (5ml) salt
  • 1ml Pepper
  • 1 Tablespoon (15ml) wine vinegar
  • 2 Slices white bread, soaked in milk, lightly squeezed and mashed with a fork
  • 2 Bay-leaves or lemon leaves



  • 1 Cup (250ml) sour cream or ½ cup cream and ½ cup yoghurt or 1 cup (250ml) buttermilk (this is the secret – the topping must be made with a thick milk product)
  • ½ (2,5ml) Salt
  • pinch pepper
  • 3 Eggs


Yellow Rice:

  • 1 Cup (250ml) rice
  • 2½ Cups (625ml) water
  • 1Teaspoon (5ml) Salt
  • 2Teaspoons (10ml) Turmeric
  • 2 Sticks cinnamon
  • ½ Cup (125ml)seedless raisins
  • 2 Teaspoon(30ml) Honey or golden syrup
  • 2 Teaspoon (30ml) Butter


Method for filling:

  • Stir fry the mince in the oil and butter until, loose and crumbly, using a fork.
  • Add the chopped onion and stir-fry until limp and glazed.
  • Add grated carrot/apple and spices. Continue cooking very briefly to develop all flavours
  • Season with salt, pepper and wine vinegar or lemon juice to taste. Add softened mashed bread
  • Spread the mixture into a flat ovenproof dish. Tuck the bay-leaves or lemon leaves into the mixture
  • Beat together all the ingredients for the topping with a fork
  • Pour the topping over the bobotie and bake uncovered at 190 degrees C (375 F) for 35 minutes until the custard topping is firm and golden brown
  • Serve with yellow rice, chutney, sliced bananas and a diced onion and tomato sambal


Metod for rice:

  • Boil the rice in the water with salt and turmeric until done
  • Rinse under cold tap
  • Place in a colander and add the cinnamon and raisins
  • Steam until the rice is fluffy and the raisins puffy. Fork the honey and butter through and serve


The bobotie can be prepared and stored (covered with cling-wrap) in the refrigerator or freezer until needed. Add the topping just before it goes into the oven, otherwise it will be absorbed by the meat mixture and not form a golden crust on top when baked.