Bobotie with Yellow Rice

This classic South African Bobotie is a comforting, spiced mince dish baked with a creamy egg topping, bursting with sweet and savory flavors from apricot jam, apples, and fragrant spices. Paired with aromatic yellow rice, it’s a family favorite that brings warmth to any table. Perfect for cozy dinners or impressing guests with a taste of South African tradition.

Instructions

1. 1

   In a large non-stick skillet, cook the mince, onion, garlic, curry powders, turmeric, coriander, ginger, dried herbs, and cayenne pepper over medium heat. Stir for 5 minutes until the meat is crumbly and no longer pink.

2. 2

   Add the diced bell pepper and apple. Cook for another 5 minutes until the meat is lightly browned and the vegetables soften.

3. 3

   Soak the bread slices in 1/2 cup milk until soft, then break apart and add to the meat mixture along with the salt, baking powder, apricot jam, vinegar, and beef stock powder. Mix well, taste, and adjust seasoning if needed.

4. 4

   Transfer the mixture to a large ovenproof dish (or divide into 4 individual ramekins). Smooth the surface evenly.

5. 5

   For the topping, whisk together the eggs, 1/2 cup milk, and 1/4 tsp salt. Pour over the meat mixture. Sprinkle with chopped cashews and tuck in lemon or bay leaves for decoration, if using.

6. 6

   Bake at 170°C (340°F) for 30 minutes (large dish) or 20 minutes (ramekins), until the topping is set and lightly golden. Cover loosely with foil if browning too quickly.

7. 7

   While the bobotie bakes, prepare the yellow rice: In a medium pot, melt butter over medium heat, add 1 tsp turmeric, and stir for 30 seconds. Add rice and raisins (if using), stir to coat, then pour in 2 cups water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and rice is fluffy.

8. 8

   Remove bobotie from the oven and let it rest for 5 minutes. Serve hot with yellow rice on the side.

Recipe Notes

• Mince choice – Beef gives a lighter flavor, while lamb adds richness. Use lean mince to avoid excess grease, or drain fat after browning if needed.

• Spice level – Hot curry powder or garam masala adds a gentle kick. For milder palates, skip the hot curry and use all medium curry powder.

• Bread – White or brown bread works to bind the mixture. Soaking in milk softens it for a smooth texture; don’t skip this step.

• Apricot jam – A South African staple like Mrs Balls chutney adds the signature sweet-tangy flavor. Mango chutney is a good substitute if needed.

• Yellow rice – The turmeric and raisins give the rice its classic color and subtle sweetness. Skip raisins for a less sweet version.

• Topping – The egg-milk custard sets into a creamy layer. Check doneness by ensuring it’s firm but not rubbery.

• Storage – Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 months. Reheat in a microwave or oven at 150°C with a splash of water.

• Serving suggestion – Pair with a side of chutney or sliced bananas for a traditional touch, and a green salad for freshness.

• Nutrition – Calculated per serving, including yellow rice. Values may vary based on mince type and portion size.