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  • Author: Sarie Lekker


  • 2 Thick slices of brown bread
  • 375ml milk
  • 25ml olive oil
  • 10 ml butter
  • 2 onions, finely chopped
  • 3 Garlic cloves, finely chopped
  • 30 ml curry powder
  • 15 ml apricot jam
  • 30 ml chutney
  • 25 ml malt vinegar
  • 5 ml lemon juice
  • 15 ml Worcestershire sauce
  • 15 ml turmeric (borrie)
  • 1kg beef topside mince
  • 100 ml seedless raisins
  • 100 ml almond shards
  • 10 ml salt
  • 3 eggs
  • 8 small lemon or bay leaves


  1. Preheat the oven to 180°C. Break the bread into pieces and soak it in the milk. Heat the oil and butter in a pan.
  2. Sauté the onion and garlic until soft and translucent. Add the curry powder and jam and mix well. Add the chutney, vinegar, lemon juice, Worcestershire sauce and half the turmeric.
  3. Squeeze the milk out of the bread, add the bread to the onion mixture and mix well.
  4. Set the remaining milk aside.
  5. Add mince, raisins, almond shards and salt. Mix well and fry over a low heat until the meat just starts to color. Remove from the stove.
  6. Whisk 1 egg and add to the mince mixture. Pour into an oiled, ovenproof dish. Arrange bay or lemon leaves on the top and press in slightly. Whisk 2 eggs with the remaining turmeric and milk. Slowly pour this over the bobotie.
  7. Place the dish inside another baking dish. Fill the outer dish two-thirds with water.
  8. Bake for 1 hour. Serve with yellow rice with raisins.


  • If life gives you mince, Make Bobotie


  • Serving Size: 4