Traditional Bobotie

Name: Traditional Bobotie
Cuisine: Asian
Ingredients: • 500g mince – I used beef, you can mix lamb/ beef or even ostrich if you wish; • 30ml oil; • 1 large carrot – peeled and grated; • 2 onions – chopped; • 10 ml chopped garlic; • 5 ml each of ground coriander, ground ginger, curry powder, cinnamon, turmeric, sugar/apricot jam, salt; • 15ml fresh lemon juice or white vinegar; • thick slice of white bread soaked in milk; • 125ml almond slivers or flaked almonds; • 3 – 4 bay leaves; • 250ml milk or buttermilk; • 2 eggs; • seasoning to taste

4 steps

Serve the bobotie with yellow rice and raisins, sliced banana, chutney and coconut.

Updated at: Wed, 16 Aug 2023 21:01:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories2445.6 kcal (122%)

Total Fat179.2 g (256%)

Carbs90.3 g (35%)

Sugars34 g (38%)

Protein126.9 g (254%)

Sodium3585.4 mg (179%)

Fiber23.3 g (83%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

500gmince

i used beef, you can mix lamb/ beef or even ostrich if you wish

30mloil

1carrot

large, peeled and grated

10mlgarlic

15mlfresh lemon juice

or white vinegar

slice of white bread

thick, soaked in milk

125mlalmond slivers

250mlmilk

Instructions

Step 1

Fry the onion and garlic in the oil and add the mince. Cook this until the mince is nice and crumbly – not big lumps (use a wooden spoon or a fork to separate bits). Add all the spices and the carrot. Add the lemon juice and mix in.

Step 2

Add the soaked white bread, making sure to mix it in properly (you shouldn’t be able to see big chunks of bread). Add the almonds and mix through.

Step 3

Lightly whisk together the milk or buttermilk and eggs. Spoon the mix into a medium sized oven dish and level it with the back of a spoon. Pour the milk and egg mixture over this and poke the bay leaves in the mince for decoration.

Step 4

Bake at 180 – 190 for about 40 minutes. The egg custard should be firm and set and a golden brown colour.