No Frills, No Fuss Bobotie from Die Ou Pastorie

In the little village of Skeerport, settle in with ease at Die Ou Pastorie, and take your time tucking in to wholesome country food like this bobotie.

If you can’t make it to Die Ou Pastorie, then bring the restaurant to you with this delicious bobotie recipe.

Harry’s Bobotie

IMG_5106Serves 6-8


  • 1 onion finely chopped
  • 1 heaped tbs butter
  • 1kg low-fat mince
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tbs medium curry powder
  • 1 cup of mixed pitted dates, sultanas, seedless raisins
  • 200ml beef stock (if necessary)
  • salt and pepper to taste
  • 2 slices bread soaked in 1 cup milk
  • 3 eggs


  1. Sauté onion in butter and add mince. Brown and separate mince with a fork.
  2. Stir in the turmeric, paprika, curry powder and dried fruit and let the juices from the mince steam the fruit.
  3. Add 200ml beef stock if necessary. Cover and cook for half an hour, adding a small amount of water if mixture becomes dry.
  4. Squeeze out the milk from the bread. Remove the mince from the heat and mix in the bread well.
  5. Season and divide mixture into individual serving dishes – or place in one large server.
  6. In a separate bowl beat 3 eggs together and add the milk remaining from the bread. Pour this custard mixture over the bobotie.
  7. Bake at 190ºC for 30 minutes or until set on top. Serve hot with a mini microgreen side salad with dressing, and a good chutney.

Wine suggestion Ernie Els Big Easy Chenin Blanc

Die Ou Pastorie

+27 (0) 12 207 1027; [email protected]

Words Julia Lloyd

Photography Elmarie Knapton

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