South African Bobotie

Bobotie is a traditional South African dish, consisting of mince and egg which is baked, and is eaten with rice and lots of chutney! This was my first time making it but have had it plenty while growing up and it has to be one of my favourites! I really have no idea why it took me so long to make it as it is actually super easy!

To get your mince mixture ready, first fry a chopped onion and soak a slice of bread in some milk. Next mix an egg with lemon juice and curry powder. Place your mince in a mixing bowl with salt and pepper, add the fried onion and apricot jam, next add your egg mixture and the soaked bread and mix well. Lastly, stick a few bay leaves into the mince.

Bake at 180℃ for 20 minutes. While it is baking whisk the second egg with milk, which you pour over the mince once it has baked. Bake again until the egg is cooked and is a golden-brown colour.

It is important to make your rice while your Bobotie is baking to ensure everything is ready at the same time. For 2 to 4 people make one cup of rice. Traditionally Bobotie is served with yellow rice, to achieve this simply add some turmeric to the water when cooking your rice. 

Serve the Bobotie on a bed of rice and top off with a good amount of peach chutney!

 

Ingredients

• 500 gr Beef Mince

• 1 Medium Chopped Onion

• 1 Slice Bread soaked in ½ Cup Milk

• 1 tsp Curry Powder

• 2 Tbsp Lemon Juice

• 2 Eggs

• 1 Tbsp Apricot Jam

• 3-4 Bay Leaves

• Salt and Pepper

• ¼ Cup Milk

How To Make Bobotie

First soak your slice of bread in ½ Cup Milk. Fry the chopped onion in oil or butter until it starts to brown. Whisk together one egg, the curry powder and the lemon juice together in a small bowl. Place your mince in a large dish, squeeze the milk out of the bread and add the bread and apricot jam to the mince. Mix thoroughly with the egg mixture. Stick 3 to 4 Bay Leaves into the mince. Bake at 180℃ for 20 minutes.

While it is baking start on your rice, cook one cup of rice with 1 to 1.5 litre boiling water and salt, add a teaspoon of turmeric for yellow rice.

Whisk the remaining egg with ¼ Cup milk and pour over the baked mince and bake until the egg is cooked and it has a golden brown colour. Remove the Bay Leaves and serve with rice and peach chutney.