Bobotie South African Cape Malay Casserole
Discover the exotic flavors of South Africa with this Bobotie, a traditional Cape Malay casserole that beautifully blends savory, sweet, and spiced notes into one irresistible dish. This easy-to-make classic features richly seasoned ground beef or lamb infused with curry powder, turmeric, and a touch of apricot jam or chutney for a hint of sweetness. Topped with a golden, custard-like layer of baked eggs and milk, the dish is garnished with fragrant bay leaves for an aromatic finish. Perfect for weeknight dinners or special gatherings, Bobotie is best served warm alongside fluffy yellow rice, tangy chutney, or a crisp side salad. Ready in just over an hour, this captivating one-pan meal brings the vibrant culinary heritage of South Africa straight to your table.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil or butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 500 grams ground beef or lamb
- 2 slices white bread
- 1 cup milk
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 2 tablespoons apricot jam or chutney
- 1 tablespoon white vinegar
- 50 grams raisins
- 30 grams slivered almonds (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 4 whole bay leaves
Instructions
Preheat your oven to 180°C (350°F). Grease a large baking dish and set it aside.
Heat the vegetable oil or butter in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute.
Stir in the ground beef or lamb, breaking it apart with a spoon. Cook until browned and no longer pink, about 7-10 minutes. Drain any excess fat, if necessary.
Soak the slices of white bread in milk for a few minutes. Squeeze out the excess milk and set the bread aside, reserving the milk for later.
Add the curry powder, turmeric, apricot jam or chutney, white vinegar, raisins, slivered almonds (if using), salt, and pepper to the meat mixture. Stir well to combine.
Crumble the soaked bread into the meat mixture and stir until well incorporated.
Transfer the meat mixture into the prepared baking dish, spreading it evenly.
In a small bowl, whisk the reserved milk with the eggs to make the custard topping. Season with a pinch of salt and pepper.
Pour the custard mixture evenly over the meat layer in the baking dish. Arrange the bay leaves on top for garnish and flavor.
Bake in the preheated oven for 40-50 minutes, or until the custard is set and golden brown on top.
Remove from the oven and let cool slightly before serving. Serve warm with yellow rice, chutney, or a side salad.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.6 g | 206% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 5302 mg | 231% | |
| Total Carbohydrate | 121.8 g | 44% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 68.7 g | ||
| Protein | 121.1 g | 242% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 745 mg | 57% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2874 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
