A traditional Cape Malay dish made in South Africa - full of spices like turmeric that compliment the subtle sweetness of the chutney and dried fruits.



_ Bobotie


500 g ground beef mince

1 large onion

3 carrots, grated

3 bay leaves

1 teaspoon cinnamon

1 teaspoon cayenne pepper

2 teaspoons turmeric

1 teaspoon ground ginger

1 teaspoon mild curry powder

1 garlic clove, minced

¼ cup vinegar

2 tablespoons chutney

½ cup raisins and sultanas

Salt to taste

8 Eggs

5 Slices white bread (preferably 1 day old)

1 cup milk and water each.

1 cup cream

3 sheets phyllo pastry


Preheat the oven at 180’c. Brush each sheet of phyllo pastry with butter and layer the sheets creating 3 layers. Line a greased baking dish or individual pots with phyllo pastry and cut to size or simply leave rustic.

Soak bread in milk and water. Sauté onion with a little oil until golden brown. Add bay leaves, spices, vinegar and chutney and mix. Then add the grated carrots, raisins, sultanas and mince and mix well. Continue stirring for 5-10mins or until the mince has cooked through. Remove from the heat and cool for 10 mins.

Squeeze out the bread and mix with 6 of the eggs.  Add the egg and bread mixture to the cooled mince and place into your phyllo pastry lined baking dish. Finally whip the last 2 eggs with the cream and pour over the top. Finish with more bay leaves and bake at 180’c for 30-40min (depending on how deep your dish is) or until golden brown and set.

September 15.