Cape Bobotie

If you take an English cottage pie, remove the mash and mix it with a medium Indian curry, you get an approximation of what bobotie tastes like. It is a difficult dish to describe to somebody that has never tried it. “Curried Mince” simply does not describe this unique and tasty dish from the Cape.

Served with a little chutney, it will lure you into eating food a little more spicy, you will have delicious left overs on toast for breakfast, and you will be left with the lovely warm and full feeling that only a good meal can do. Spicy, yet not hot. A curry, but not quite. Mince, but not a cottage pie. I love bobotie, it is one of the most tasty meals that you will experience.

Ok, now for the test: one of these was made with beef mince, and the other with vege mince. Which one is which? Leave a comment and guess.

To simplify, make a mince curry, mix in a few slices of bread, pour on an egg crust and bake.

Here’s my mom’s recipe


  • 375ml milk
  • 2 slices of brown bread (no crusts), soaked in the milk
  • 2 onions
  • 2 cloves garlic (like I will only use 2)
  • 25ml curry powder
  • Salt & pepper to taste
  • 25ml chutney
  • 12.5ml apricot jam
  • 12.5ml Worchester sauce
  • 5ml turmeric
  • 25ml vinager
  • 500g mince
  • 1 egg
  • 2 bayleaves
  • A few raisons (if you want)


  • Lightly brown the onions
  • Add the mince and garlic and brown
  • Add the rest of the ingredients (except for the milk and bread) and mix in
  • Add the soaked break, but keep the milk & mix in
  • Add a few raisons if you like (not for me though)
  • Put the mince mix into a casserole dish
  • Break the egg into the left over milk and mix
  • Pour the milk and egg mixture over the mince, and place the bayleaves on top
  • Back for 40 minutes

That’s it! While it sounds a little complicated, it is really easy to make, but oh so yummy! The almonds are not part of the recipe, but I love to add a few slivers on top before baking.

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