Bobotie - spiced meat and egg custard
Traditional baked bobotie made with spiced mince, chutney, and raisins, topped with an egg custard and baked for a rich, comforting South African classic.
Updated : 03 March, 2026
Easy
About 1 hour.
Ingredients
Bobotie mix
1 kilograms
Beef mince
500 grams
Onion
2 tablespoon
Ginger
50 grams
Butter
60 grams
Raisins
150 grams
Chutney
3 tablespoon
Worcestershire sauce
3 tablespoon
Tomato paste
2.5 tablespoon
Brown sugar
2 tablespoon
Curry
1 teaspoon
Curcuma
1.5 teaspoon
Salt
Egg custard
1.5 cup
Milk
2
Eggs
4
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by preparing the ginger and garlic paste if making it from scratch. If using raisins, soak them in a little warm water to plump up. Finely chop the onions and set everything aside.
Step 2
Heat a pan over high heat and fry the mince until deeply browned. Work in batches to ensure the meat browns properly rather than steams in its own juices. Once browned, drain the mince through a sieve, either discarding or reserving the rendered fat.
Step 3
Return the pan to the heat and fry the onions together with the ginger and garlic paste in butter or in the reserved meat fat. Cook slowly over medium heat until the onions are soft and translucent. Avoid caramelising them too much - light browning is fine, but deeply caramelised onions will make the dish sweeter.
Step 4
When the onions are softened, add the spices (except the ginger powder) along with the soaked raisins. Stir well to combine.
Step 5
Add the tomato paste and chutney, cooking for another minute until the tomato paste loses its raw flavour.
Step 6
Stir in the ginger powder and return the browned mince to the pan. Cook gently over low heat for a few minutes until everything is evenly combined and the mixture comes together.
Step 7
Preheat the oven to 180°C (356°F).
Step 8
Transfer the bobotie mixture into a ceramic baking dish, spreading it evenly without pressing it down too firmly.
Step 9
Whisk together the egg and milk, then pour the mixture evenly over the meat. If desired, decorate the top with a few bay leaves for a traditional finish, brushing them lightly with water to prevent burning.
Step 10
Place the baking dish into a larger oven tray filled with boiling water to create a water bath. This step is optional but helps prevent the edges from over-caramelising.
Step 11
Bake for 35 minutes, then remove from the oven and serve.
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