South African Recipes

- South African - Bobotie -

Bobotie is a traditional South African dish. Bobotie is from the Indonesian word ‘bobotok’ that appears in a 1609 Dutch cookbook . It was popular with the Cape Malay people, but each generation has changed the recipe into what we know today.


·         30 ml cooking oil

·         3 onions, chopped

·         2 cloves of garlic, crushed

·         15 ml fresh grated ginger

·         15ml curry powder

·         5ml tumeric

·         5ml ground coriander seeds

·         2ml ground jeera

·         5ml ground ginger

·         5ml ground cinnamon

·         1kg lean beef mince

·         Salt and black pepper to taste

·         30 ml lemon juice

·         30 ml smooth apricot jam

·         60 ml chutney

·         30 ml soft brown sugar

·         30 ml Worcester sauce

·         30 ml tomato paste

·         2 slices white bread soaked in water

·         250 ml seedless raisins

·         250 ml grated apple

·         6 lemon leaves


· 500ml milk 

· 4 eggs 

· Salt and black pepper 



Preheat oven to 180°C. Grease an oven dish. Use a large heavy pot with a thick base. Add oil, sauté onions, garlic, ginger over a medium heat till soft. Add spices, sauté for another minute. Add mince in little batches - brown. Flavour with salt and pepper.

Add remaining ingredients including raisins, apple, bread. Bring to boil - simmer for about 30 mins.

Place mince into the prepared dish, push the lemon leaves into it.

Topping: beat eggs and milk, flavour with salt and pepper. Pour over mince and bake about 40mins till topping has set. Leave 5mins to cool before sering.

Serve with yellow rice, chutney and sambals.

Serves 6-8

  - South African - Old Fashioned milk tart



· Puff pastry

· Egg white

· Filling

· 500ml milk

· Peel of 1 mandarin

· 1 piece of pineapple

· 15 ml corn flour

· 45ml plain flour

· 75ml sugar

· 1ml salt

· 4 extra large eggs

· 15ml butter

· A few drops almond essence

· Cinnamon to dust


Preheat the oven to 220°C. Grease a 24cm round pie dish.


Line the base and sides of the pie dish with pastry. Bush with egg whites and chill.


Heat milk, mandarin peel and pineapple together. Turn the heat off, leave for 45mins. Bring to the boil, strain the milk. Use a little of the milk to mix with cornflour, plain flour, sugar, salt, eggs to form a smooth paste. Stir paste into milk and reheat milk. The mixture will thicken. Remove from heat, place butter on top. Let the butter melt. Beat egg whites and almond essence until soft peak stage, fold into the milk mixture.

Place mixture into the pie base, bake for 10mins in preheated oven. Reduce heat to 180°C, bake a further 15mins until cooked.

Sprinkle with cinnamon and serve warm.