My family's bobotie recipe - a South African favourite

This traditional South African bobotie recipe is a delicious, moist family dish made with curried mince, chutney, sultanas and a savoury egg custard topping. It is baked until set and golden, then served with rice, chutney, coconut, nuts and banana for a classic South African meal.

Traditionally, bobotie can also include a handful of quartered almonds, which add extra flavour and texture. This recipe serves up to eight people, although it can easily be scaled down for a smaller bake.

Ingredients:

• 1 fairly thick slice crustless bread, white or brown

• 375 ml milk

• 25 ml oil

• 10 ml butter

• 2 onions, sliced

• 2 cloves garlic, crushed

• 25 ml curry powder

• 10 ml salt

• 25 ml chutney

• 15 ml smooth apricot jam

• 15 ml Worcester sauce

• 5 ml turmeric

• 25 ml brown vinegar

• 1 kg raw mince

• 100 ml sultanas

• 3 eggs

• Pinch each of salt and turmeric

• Bay leaves

• Optional: a handful of quartered almonds

Cooking Method:

Soak the bread in the milk. Heat the oil and butter in a large pan and fry the onions and garlic until soft. Add the curry powder, salt, chutney, apricot jam, Worcester sauce, turmeric and vinegar, then mix well.

Drain and mash the bread, reserving the milk. Add the bread to the pan together with the mince and sultanas. Cook over low heat, stirring, until the meat loses its pink colour, then remove from the heat.

Beat 1 egg and mix it into the meat mixture. Spoon the mixture into a greased 28 x 16 cm baking dish and level the top. Beat the remaining eggs with the reserved milk, plus a pinch of salt and turmeric, then pour over the meat mixture.

Add a few bay leaves on top. Stand the baking dish in a larger pan of water to help prevent the bobotie from drying out, then bake uncovered at 180°C for 1 hour, or until the topping is set and lightly golden.

Serving Suggestions:

Serve bobotie with rice, coconut, chutney, nuts and banana for a traditional South African spread. Yellow rice is also a common accompaniment for bobotie and works especially well with the sweet-savoury flavour of the dish.