Can I make bobotie with chicken?

You can, ground chicken produces a lighter, less richly flavored version that still works well with the spice and fruit combination. The traditional version is always beef or lamb. Ground turkey is a reasonable substitute if that is what you have.

No, it is warmly spiced rather than hot-spiced. The curry powder provides aromatic depth without significant heat. It is accessible for everyone at your table including those who do not like spicy food.

Can I freeze bobotie?

Yes, freeze the cooked meat filling without the custard topping. Defrost overnight in the fridge, add fresh custard topping, and bake as directed. The texture is very slightly different but still excellent.

What does bobotie taste like?

This is impossible to answer adequately. Imagine spiced minced meat with the warmth of curry and the sweetness of dried fruit all held together by a gentle egg custard. There is nothing quite like it in American cooking. The closest cultural reference is a very distant cousin of moussaka, but that does not really capture it. You need to make it to understand it.

How do I know when the custard is set?

Gently shake the baking dish. The custard should not wobble at all, it should move as one solid piece, or not at all. If it is still liquid in the center, return to the oven for another 5-10 minutes.

Easy Bobotie Recipe: Traditional South African Dish

Name: Bobotie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: South African
Ingredients: 1kg (2.2 lbs) lean beef or lamb mince, or a mix of both; 2 tablespoons vegetable oil; 2 large onions, finely diced; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons mild curry powder; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon salt; 1 teaspoon black pepper; 2 slices white bread, crusts removed; 125ml (½ cup) full-cream milk, for soaking the bread; 2 tablespoons apricot jam; 1 tablespoon Mrs Balls chutney, or any fruit chutney; 80g (about ½ cup) raisins; 80g (about ½ cup) dried apricots, roughly chopped; 2 tablespoons white wine vinegar; 1 tablespoon Worcestershire sauce; 30g (¼ cup) flaked almonds, optional; 3 large eggs; 250ml (1 cup) full-cream milk; ½ teaspoon salt; ¼ teaspoon turmeric, for color; 4-6 fresh bay leaves; 300g (1½ cups) long-grain white rice; 600ml (2½ cups) water; 1 teaspoon turmeric (for rice); 1 teaspoon salt (for rice); 1 teaspoon sugar (for rice)

Description

A spiced minced meat dish widely considered South Africa’s national dish, featuring a savory filling topped with a custard of eggs and milk.

Ingredients

Scale

1kg (2.2 lbs) lean beef or lamb mince, or a mix of both
2 tablespoons vegetable oil
2 large onions, finely diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons mild curry powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
2 slices white bread, crusts removed
125ml (½ cup) full-cream milk, for soaking the bread
2 tablespoons apricot jam
1 tablespoon Mrs Balls chutney, or any fruit chutney
80g (about ½ cup) raisins
80g (about ½ cup) dried apricots, roughly chopped
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
30g (¼ cup) flaked almonds, optional
3 large eggs
250ml (1 cup) full-cream milk
½ teaspoon salt
¼ teaspoon turmeric, for color
4–6 fresh bay leaves
300g (1½ cups) long-grain white rice
600ml (2½ cups) water
1 teaspoon turmeric (for rice)
1 teaspoon salt (for rice)
1 teaspoon sugar (for rice)
30g (2 tablespoons) butter (for rice)

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Instructions

Soak the bread: Tear the bread slices into rough pieces and place in a small bowl. Pour the ½ cup of milk over and leave to soak for 10 minutes while you prepare everything else.
Cook the meat filling: Heat the oil in a large heavy pan over medium-high heat. Add the onions and cook until soft and golden, about 8 minutes. Add the garlic and ginger; cook for 2 minutes. Add the dry spices and cook for 1 minute.
Add the mince and cook until no pink remains, about 8 minutes. Drain excess fat if necessary. Then add apricot jam, chutney, raisins, dried apricots, vinegar, Worcestershire sauce, salt, and pepper. Stir to combine.
Mix in the squeezed bread pieces. Taste and adjust seasoning if needed.
Preheat your oven to 180°C (350°F). Spoon the meat filling into a deep baking dish, pressing down evenly.
Whisk together the eggs, milk, reserved soaking milk, salt, and turmeric. Pour over the meat filling and press the bay leaves into the custard.
Bake for 40-45 minutes until the custard is set and golden on top. Allow to rest for 5-10 minutes before serving.
Cook the yellow rice while the bobotie is baking: Combine rice, water, turmeric, salt, sugar, and butter in a saucepan. Bring to boil, then cover tightly and reduce heat to low for 18 minutes. Remove from heat and let sit for 5 minutes before fluffing.

Notes

The dish should taste warmly spiced, not aggressively hot. The sweet-savory combination of dried fruits is essential. Bobotie improves overnight in the fridge.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: South African

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 10g
Sodium: 700mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 25g
Cholesterol: 150mg