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The bobotie we know today was also popular in Europe in the Middle Ages, after the Crusaders introduced turmeric from the East. Bobotie is traditionally made with meat left over/from the Sunday roast.


  • 1 slice white bread
  • 250ml milk
  • 1kg lean minced beef or mutton
  • 1 medium onion, peeled and finely chopped
  • 125ml seedless raisins
  • 125ml blanched almonds
  • 15ml smooth apricot jam
  • 15 ml fruit chutney
  • 25ml lemon juice
  • 5ml chopped fresh mixed herbs
  • 10ml curry powder
  • 5ml turmeric
  • 10ml salt
  • 10ml sunflower oil
  • 3 large eggs
  • 4 bay or lemon leaves


Soak the bread in 125 ml milk, then squeeze it dry and reserve the milk. Mix the bread with the minced beef or mutton. Mix in all the other ingredients, except the remaining and reserved milk, the oil, eggs and bay or lemon leaves. Heat the oil in a frying pan and brown the meat mixture lightly. Turn it out into a casserole. Beat the eggs with the remaining and reserved milk and pour the mixture over the meat. Garnish the top of the mixture with the bay or lemon leaves and bake at 180 ’C for approximately 50 minutes, or until set.

SERVES 6 – 8

Serve with Yellow Rice with Raisins .