Cape Bobotie


Cooking Methods

  • Braising
  • Roasting

Prep Time

40 minutes

Cooking Time

75 minutes



    1 kg 50/50 ostrich/beef mince
    1 thick slice crustless white bread
    300 ml Food Lover’s Full Cream Milk
    30 ml Food Lover’s Canola Oil
    1 onion, chopped
    2 cloves garlic, crushed
    15-20 ml curry powder, mild
    5 ml turmeric
    2 ml grated nutmeg
    20 ml Worcestershire Sauce
    30 ml Food Lover’s Mild Chutney
    rind and juice of ½ a small lemon
    60 ml seedless raisins or sultanas
    1 egg
    5 ml salt

Custard Topping

    2 eggs
    reserved milk
    pinch each of salt and turmeric
    bay leaf
    raw almonds, lightly roasted



    Soak bread in milk first.
    Heat oil in a pan and saute onion and garlic until translucent; add curry powder, turmeric and nutmeg and fry lightly, taking care the spices do not burn.
    Add mince to pan, breaking up pieces, so that the mince takes on colour and browns.
    Squeeze milk out of bread, reserving the milk for later.
    Add bread, Worcestershire Sauce, chutney, lemon rind and juice, raisins to the mince mixture and allow to cook, stirring well.
    Add salt to taste.
    Mix in the egg and spoon mince mixture into an ovenproof dish, smoothing the top. Bake in a preheated oven for 45 minutes.
    Remove from oven.
    Whisk together the topping ingredients, except the nuts and bayleaf.
    Pour topping over the baked mince; place bayleaf on top and sprinkle with almonds.
    Return to oven for another 30 minutes until the topping is set.
    Serve with extra chutney, yellow rice and freshly sliced banana.


Products: 50/50 ostrich beef mince, raw almonds, FLM mild chutney, FLM milk

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