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South African bobotie

South African bobotie


This South African dish features a fruity, spiced meat mixture, under a golden baked crust

  • Feeds 4 Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    3234kj 770kcal
  • Fat
    High 40%
  • Saturates
    High 47%
  • Sugar
    Med 29%
  • Salt
    High 30%

% of adult’s reference intake | Carbohydrates per serving : 84g


  • 60g Co-op white farmhouse loaf, sliced
  • 250ml Co-op semi-skimmed milk
  • 2 tbsp Co-op vegetable oil
  • 20g Co-op unsalted butter
  • 3 onions, finely sliced
  • 500g Co-op 5% fat British beef mince
  • 1 tsp ground ginger
  • 1 tsp chilli flakes
  • 2 tbsp medium curry paste (we used Madras paste)
  • 1½ tbsp Co-op mango chutney
  • 75g Co-op sultanas
  • 200ml hot beef stock, made with 1 stock cube
  • 4 Co-op British free range eggs
  • ½ tsp turmeric
  • 240g Co-op long grain rice
  • ½ x 25g pack flat leaf parsley


  1. Soak the bread slices in 150ml of the milk for 5 mins
  2. Squeeze out the excess liquid and set aside
  3. Put half the oil and all the butter in a frying pan and fry two-thirds of the onion gently for 8-10 mins, or until softened
  4. Remove from the pan and set aside
  5. Heat half the remaining oil in the pan and fry the beef mince over a medium-high heat for 10 mins, until browned
  6. Add the ginger, chilli flakes and curry paste, then cook for 2 mins more
  7. Return the onion mixture to the pan and stir in the chutney, sultanas and stock
  8. Bring to a simmer and cook, uncovered, for 5 mins, until beginning to reduce and thicken
  9. Stir through the soaked bread and season
  10. Preheat the oven to 180°C/fan 160°C/Gas 4
  11. Spoon the mince mixture into an ovenproof dish, smooth over the top and leave to cool for 10 mins
  12. In a bowl, whisk together the eggs, remaining milk and half the turmeric, season, then pour on top of the mince
  13. Bake for 20-25 mins, or until the topping is golden and set
  14. Meanwhile, cook the rice according to the pack
  15. Heat the rest of the oil in a small frying pan
  16. Add the remaining onion and turmeric, then fry for 10-15 mins, until golden and sticky
  17. Stir through the cooked rice and season
  18. Allow to rest for 5 mins, while you finely chop the parsley
  19. Scatter over the bobotie, then serve with the rice

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