NOTHING BEATS THE TASTE
A HERITAGE WE CAN BE PROUD OF...
A cherished icon of South African cuisine, bobotie's story stretches across continents and centuries. First recorded in a Cape Dutch cookbook in 1609, the dish was already woven into the culinary heritage of the Cape by the Cape Malay community. Its origins are thought to be linked to the Javanese bobotok, from which it may have drawn both its name and some of its distinctive flavours.
Rich in history and tradition, this fragrant classic combines gentle spices with the perfect balance of sweet and savoury notes. Enhanced with Imana Gourmet Ginger Onion Garlic Soup, this version brings depth and warmth to every bite, celebrating the vibrant cultural influences that have made bobotie one of South Africa's most beloved comfort foods. A timeless family favourite, it offers a delicious taste of the country's diverse culinary heritage.
INGREDIENTS
Meat Base
90 ml Oil
4 Onions, finely chopped
5 ml Sugar
1 kg Beef or Lamb Mince
6 Garlic Cloves, crushed
30 ml Mild Curry Masala
5 ml Turmeric powder
6 Lemon Leaves or 2 Bay Leaves
50 ml Apricot Jam
50 ml Apricot Chutney (or replace with extra jam)
3 tbsp Lemon Juice
2 Apples, peeled & chopped
1⁄2 cup Raisins
1 Packet IMANA Gourmet Ginger, Onion & Garlic Packet Soup
125 ml Water
5 ml Garam Masala
Generous handful Coriander, chopped
Bread Soak
100 ml Milk
1 Egg
4 Slices White Bread, cubed
Egg Custard Topping
300 ml Milk
3 Eggs
Pinch of Turmeric powder
Salt & White Pepper
METHOD
Fry onions with salt, sugar and pepper until golden.
Add garlic and all dry spices; fry gently.
Add mince and brown well.
Add apples and raisins and cook until apples soften.
Mix soup powder with 125 ml water, then stir into mince.
Simmer gently until slightly thickened.
Add lemon juice and coriander. Cool slightly.
In a separate bowl, mix milk, egg and diced bread with a fork and then fold into the cooled mince.
Spread into a greased dish, compress lightly, and bake covered at 160°C for 20 minutes.
Custard:
Mix milk, eggs, turmeric, salt and pepper.
Pour over the baked mince and return to the oven uncovered for a further 15 - 20 minutes at 160°C until set and golden.
Optional Side
Air-Fryer Roti Shards
Cut store-bought roti into shards
Brush lightly with oil
Air fry at 180°C for 4 - 6 minutes until crisp
Dust with a sprinkle of IMANA soup powder
Traditional Sides
Turmeric Scented Rice
Tomato and Onion Sambals
Fruit Chutney
