This is the BEST Bobotie recipe! But for those of you that don’t know what Bobotie is…let me start by giving a brief introduction:
AS SIMPLE AS POSSIBLE: Bobotie is a curry meat-based dish with a topping of milk and eggs.
Bobotie is a well-known traditional South African dish. Many Afrikaans-speaking people claim that the dish originates from the Malayan word boemboe (which means curry spices). Apparently, the dish was first published in a Dutch cookbook in 1609, and then brought to the Cape of Good Hope by the Dutch settlers where it was adopted by the Malayan people since the 17th century.
Being a proudly South African citizen, I grew up eating Bobotie, and have wonderful fond memories of my childhood whenever I eat this dish. If you have never tried it…I promise you that you won’t be disappointed! To me, the beauty is in the perfect combination of flavours: the spicy, savoury and hint of sweetness.
There has been a load of variations to this recipe over the years. In my experience, this dish was served as a curry mince with chutney, raisins or sultanas, banana slices and yellow Tastic rice. I have always been a fan of Bobotie! SO delicious (but not very healthy, unfortunately).
I created a slightly different Bobotie recipe that is simply the BEST! The focus of this blog is on eating delicious meals that are nutritious and have little or (preferably) ZERO unhealthy ingredients. Usually, this translates into: LOW SALT, LOW FAT, NO PRESERVATIVES, and NO SUGAR. However, I do advocate BALANCE above all. I mean, if you love pizza with a boat-load of cheese and salami….ENJOY IT by all means – the key is not to have it every day…and even better: try and compromise by creating a healthier version of it.
The Best Bobotie Recipe
In the recipe, you would usually add all kinds of wacky ingredients. And one of the secrets to a good Bobotie is adding chutney (for that hint of tangy sweetness). In THIS recipe, however, I have left out the store-bought chutney and created my own using a combination of sweet peppers, onions and a bit of apple with some other amazing flavours.
And the amazing secret is also to add a teaspoon of Stevia liquid (whaaat?!!). Yip, I promise it makes a huge difference. Usually, you would add sugar and chutney to achieve that perfect balance of sweet to savoury. Here, I have given you a wonderful sugar-free alternative ? Which is pretty darn fantastic!
The recipe is divided into a few parts:
- The Chutney: peppers, onions, apple, Stevia liquid.
- The Flavour: ginger, garlic, tomato paste, apple cider vinegar, salt.
- The Spices: medium strength curry powder, cumin, paprika, turmeric.
- The MEAT
- The topping: milk and eggs.
These components are combined to create a wonderful dish exploding with flavour!
Note on cooking:
First cook the chutney components, add the spices, then the flavour and then the meat. Cook for about 45 minutes. You want the mince to be tender and NOT TOO WATERY. You want most of the liquid to have evaporated. I recommend cooking the mixture and checking on it every 10 minutes or so – adding a splash of water when necessary. At the end of the 45 minutes you don’t want a watery mince mixture.
THE CHUTNEY AND THE MEAT
POUR EGG MIXTURE
- Serves: 12
- Calories: 203
- Fat: 10.5g
- Carbohydrates: 9.5g
- Sugar: 4.7g
- Sodium: 271.4mg
- Fiber: 2.7g
- Protein: 19.9g
- 2 onions, chopped
- 1 red and yellow pepper, diced
- 1 medium apple, finely chopped
- 1 tbsp minced garlic (generous)
- 1 tbsp minced fresh ginger (generous)
- ¼ cup apple cider vinegar
- 2 tbsp (36g) tomato paste
- 2 tbsp medium strength curry powder
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp turmeric
- 1 kg extra lean minced beef
- 1 tsp stevia liquid
- 1 tsp salt
- 2 eggs
- 300ml full cream milk
- On medium heat, fry the onion, peppers and apple in steaming water (you can also use 1 tbsp coconut oil).
- Add the garlic and ginger (be careful not to burn the garlic).
- Add the curry powder, and stir.
- Add the remaining spices.
- Add the tomato paste, and stir.
- Keep stirring until the "chutney" has cooked and is softened.
- Deglaze the pan by adding the apple cider vinegar.
- Add the minced beef and mix well.
- Cook for 40-45 minutes until tender and not too watery.
- A few minutes before decanting: add the stevia liquid and the salt and mix well.
- Remove the mixture from the pot and empty out into an oven-proof dish.
- Slowly pour the egg mixture (milk + eggs, whisked) over the top.
- Bake for a further 40 minutes.
- Remove from the oven and allow to cool a bit before serving.
My recommendation for my best Bobotie recipe is this WONDERFUL merlot-based red wine from Hermanuspietersfontein: Die Posmeester.
Perhaps a white wine would have been a great accompaniment to my Bobotie – but in the spirit of winter, I think a lovely red wine is more appropriate.
Die Posmeester is a delicious, unpretentious and easy-drinking wine that will most likely suit most palates. I love how the spicy hints in the wine compliment the curry spice in the Bobotie. Most importantly, this wine works perfectly because it is not a very bold or heavy wine that overpowers the flavour of the food.
You can buy this wine online for 100 ZAR at: