Babotie recipe: A Twist on an old favourite

Babotie is a well-loved traditional South African dish which is made with curried mince and topped with an egg-based custard. Thought to have originated from an Indonesian dish named bobotok, the Dutch East India Company colonists are responsible for bringing their version of this meat dish to South Africa in the 1700s. It was then adopted by the Cape Malay community and has since become a firm favourite throughout the country. 

Most often Babotie is served with sambals, but our chef Ryan has improved on this idea to make a delicious banana and cucumber salsa as an accompaniment. Here is the recipe for this famous dish, Tanda Tula style.

Beef Bobotie with Banana and Cucumber salsa



 1 Medium White Onion, Diced

500g Beef Mince Meat

2 Clove Fresh Garlic, Grated

1 Tablespoon Apricot Jam

1 Tablespoon Curry powder

2 Bay leaves

½Teaspoon Ground Turmeric

1 Tablespoon Olive Oil

¼cup Raisins

3 Eggs, beaten

3 slice White Bread

1 cup Milk


Banana Salsa:

 2 Medium Banana


½Red Onion

½packet Red Cocktail Tomatoes

1 Tablespoon Olive Oil

1 Teaspoon Apple Cider Vinegar

1 Teaspoon Honey

Salt and pepper to taste




1. For the bobotie:

a. Preheat the oven to 180°C

b. Cut the crusts off the bread and soak in the milk.

c. Heat the olive oil in a pot and then fry the onion, garlic, bay leaves and mince until cooked.

d. Add the curry powder, turmeric, apricot jam and raisins and fry for a further 5 minutes, stirring constantly.

e. Squeeze the milk from the bread (save the milk) and add to the mince. Stir until the bread has dissolved.

f. Mix the eggs with the milk saved from the bread.

g. Remove the mince from the stove and mix in the egg mixture.

h. Season to taste.

i. Fill the moulds with the mince mixture. (We use mini bread loaf tins, but a muffin tin will also work well).


2.For the salsa:

a. Dice all the ingredient and place in a bowl. Keep the dice nice and small.

b. Add the olive oil, apple cider vinegar and honey.

c. Stir until well combined.

d. Season to taste.




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