What are the main ingredients in South African Bobotie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Milk, Butter

What is the nutritional information of South African Bobotie?

Calories: 901, Carbs: 121 grams, Fat: grams, Protein: 35.8 grams, Sugar: 52.6 grams, Salt: 951 grams

How do I prepare South African Bobotie?

BEAUTIFUL BASMATI: Preheat the oven to 200°C. Rinse the rice and place in a pot over medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary, stir through ¾ of the chopped coriander, and season. Cover to keep warm. DELISH TRADISH DISH: Dish up some coriander basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Geniet dit, Chef! GET READY TO BAKE: Evenly spread out the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden. EGGY TOPPING: Place 50ml of milk in a mixing bowl and whisk in the turmeric. Crack in 2 eggs and whisk until combined. Season and set aside. BEEF UP THE BOBOTIE: Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped carrot and diced onion for 4-5 minutes until the onion is caramelised, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. In the final minute, add the Indian rub to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste.

What should be prepared from my kitchen to make South African Bobotie?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Milk, Butter

South African Bobotie

Name: South African Bobotie
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s; Milk; Butter

Every Saffa knows this dish and now you can add it to your personal recipe log! A filling of rich beef mince is combined with golden sultanas and baked in the oven until the turmeric & egg topping is perfectly golden. Sided with a heap of flavoursome coriander-basmati rice and dollops of Mrs. Ball’s chutney. Sounds like home!

South African Bobotie

with coriander rice & chutney

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Mince
Carrot
Fresh Coriander
Golden Sultanas
Ground Turmeric
Mrs. Balls Chutney
NOMU Indian Rub
Onion
Onions
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Milk
Butter

Serves 1

BEAUTIFUL BASMATI
Preheat the oven to 200°C. Rinse the rice and place in a pot over medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary, stir through ¾ of the chopped coriander, and season. Cover to keep warm.
EGGY TOPPING
Place 50ml of milk in a mixing bowl and whisk in the turmeric. Crack in 1 egg and whisk until combined. Season and set aside.
BEEF UP THE BOBOTIE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped carrot and diced onion for 4-5 minutes until the onion is caramelised, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. In the final minute, add the Indian rub to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste.
GET READY TO BAKE
Evenly spread out the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
DELISH TRADISH DISH
Dish up some coriander basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Geniet dit, Chef!

White Basmati Rice - 75ml
Fresh Coriander - 4g
Ground Turmeric - 1,25ml
Carrot - 120g
Onion - 1
Beef Mince - 150g
NOMU Indian Rub - 15ml
Golden Sultanas - 20g
Mrs. Ball's Chutney - 45ml

Download the Recipe

Serves 2

BEAUTIFUL BASMATI
Preheat the oven to 200°C. Rinse the rice and place in a pot over medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary, stir through ¾ of the chopped coriander, and season. Cover to keep warm.
EGGY TOPPING
Place 50ml of milk in a mixing bowl and whisk in the turmeric. Crack in 2 eggs and whisk until combined. Season and set aside.
BEEF UP THE BOBOTIE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped carrot and diced onion for 4-5 minutes until the onion is caramelised, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. In the final minute, add the Indian rub to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste.
GET READY TO BAKE
Evenly spread out the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
DELISH TRADISH DISH
Dish up some coriander basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Geniet dit, Chef!

White Basmati Rice - 150ml
Fresh Coriander - 8g
Ground Turmeric - 2,5ml
Carrot - 240g
Onion - 1
Beef Mince - 300g
NOMU Indian Rub - 30ml
Golden Sultanas - 40g
Mrs. Ball’s Chutney - 85ml

Download the Recipe

Serves 3

BEAUTIFUL BASMATI
Preheat the oven to 200°C. Rinse the rice and place in a pot over medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary, stir through ¾ of the chopped coriander, and season. Cover to keep warm.
EGGY TOPPING
Place 50ml of milk in a mixing bowl and whisk in the turmeric. Crack in 3 eggs and whisk until combined. Season and set aside.
BEEF UP THE BOBOTIE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped carrot and diced onion for 4-5 minutes until the onion is caramelised, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. In the final minute, add the Indian rub to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste.
GET READY TO BAKE
Evenly spread out the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
DELISH TRADISH DISH
Dish up some coriander basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Geniet dit, Chef!

White Basmati Rice - 225ml
Fresh Coriander - 12g
Ground Turmeric - 3,75ml
Carrot - 360g
Onions - 2
Beef Mince - 450g
NOMU Indian Rub - 45ml
Golden Sultanas - 60g
Mrs. Ball's Chutney - 125ml

Download the Recipe

Serves 4

BEAUTIFUL BASMATI
Preheat the oven to 200°C. Rinse the rice and place in a pot over medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary, stir through ¾ of the chopped coriander, and season. Cover to keep warm.
EGGY TOPPING
Place 50ml of milk in a mixing bowl and whisk in the turmeric. Crack in 4 eggs and whisk until combined. Season and set aside.
BEEF UP THE BOBOTIE
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chopped carrot and diced onion for 4-5 minutes until the onion is caramelised, shifting regularly. Add in the mince and break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. In the final minute, add the Indian rub to taste, the sultanas, and ½ of the chutney. Stir until combined and season to taste.
GET READY TO BAKE
Evenly spread out the bobotie mince in an ovenproof dish and pour over the egg topping. Bake in the hot oven for 15-20 minutes until the topping is set and golden.
DELISH TRADISH DISH
Dish up some coriander basmati rice alongside spoonfuls of the golden bobotie. Garnish with the remaining coriander and dollop over the remaining chutney. Geniet dit, Chef!