Hildagonda Duckitt’s bobotie is a tried and tested family favourite. This dish is also an instant South African classic, thanks to its traditional preparation and ingredients. Robust and delicious!
Also try: bobotie pancake cups
Recipes by Michael and Lizette Duckit
Hildagonda Duckitt’s bobotie
- large slice white bread
- 100ml milk
- 15g butter
- 2 onions
- 30ml (2 tbsp) curry powder
- 15ml (1 tbsp) brown sugar
- 10ml (2 tsp) salt
- juice of 1 lemon or 30ml (2 tbsp)
- white spirit vinegar
- 6 – 8 almonds, chopped
- 1kg beef mince
- 2 eggs
- 250ml (1 cup) milk
- handful fresh bay leaves
- steamed white rice, to serve
Preheat the oven to 180°C. In a bowl, soak the bread in the 100ml milk, then squeeze out until drained.
Melt the butter in a pan over medium heat and sauté the onions until translucent.
In a bowl, mix the curry powder, sugar, salt, lemon juice or vinegar and almonds with the fried onion. Add the mince and the soaked bread and mix to combine. Add 1 egg to the mince mixture and mix together thoroughly.
Whisk the remaining egg with the 250ml (1 cup) milk. Place the mince into a buttered pie dish or into 6 little cups. Pour the egg and milk mixture over the top and stick the bay leaves onto the mince or place 1 in each cup. Bake in the oven until golden, 1 hour.
Serve hot in the pie dish or spoon into bowls with the steamed rice.
Individual bobotie pots are certainly classically South African. One of the nation’s most popular traditional dishes, the meat is well-seasoned and baked until deliciously tender. It’s especially tasty when served with yellow rice, a range of sambals and extra chutney. Perfect for a family dinner.