Bobotie recipe


The origins of Bobotie can be traced back to the eastern influence on South African culture. The Cape Malay society are famous for cooking this dish and it is usually served with yellow rice.


1 kg minced lamb
125ml milk
1 thick slice of white bread, crust removed and soaked in milk
2 roughly chopped onions butter
1 tablespoon of curry powder (mix the hot and the Cape Malay versions for a good flavour)
1 chili, finely chopped (optional and only if you like your food quite hot)
½ cup vinegar
1 tablespoon of lemon juice
1 teaspoon of brown sugar
1 tablespoon of chutney
8 -10 crushed almonds (optional)
3 eggs
1 clove of garlic, crushed and finely chopped
6 bay leaves
1 orange, sliced in wheels
1 lemon, sliced in wheels
Oil for cooking 

Instructions on how to make it

Heat the oil in frying pan and add the garlic, onion and curry power. Cook over medium heat for three minutes, then add the mince meat. Fry until the meat is almost done, then using your hands, squeeze the milk from the bread. Discard the milk and add the bread, vinegar, lemon juice, sugar and chutney to the mince. Fry for a minute or so and then remove from heat.
Take a pie dish and place three bay leaves, two wheels of orange and two wheels of lemon at the bottom. Now scoop the mince mixture into the dish. Decorate the sides of the dish with the rest of the lemon and orange wheels, wedging them between the mince and the sides of the dish so that only a third protrudes. If you are using almonds, push them into the mince. Beat the eggs and 125ml milk, and pour over the meat. Put three bay leaves on top of dish. Place the dish uncovered in the oven and cook for about 30 minutes at 160 deg Celsius.

Serve with a plain green salad or chopped tomato and onion, sprinkled with a little vinegar. Make sure you have some chutney near at hand. Serve piping hot with the yellow rice.


"dedicated to taste"

Menu 1:

(something interesting)

Bruschetta with Cream Cheese,
Basil Pesto and Sundried Tomato
Köftes with Mint Yoghurt
Chicken GoujonsFilo
Tartlets with Peanut Butter,
Sesame Seeds and Chicken Filling
Gingered Chicken Cakes with Coriander-Lime Mayo and Mango Salsa
Cheese Chippolatas with Sweet Chilli Dip
Mushrooms stuffed with Cream Cheese,
Walnuts and Sundried Tomato
Marinated Olives and Feta

(about 14 items per person)

Menu 2:

(less interesting, still tasty)

Bruschetta with various toppings
Chicken nuggets,
Cheese and Peppadew Skewers
Spicy Chicken Wings
Cheese Chippolatas Smackaroos
Bobotie Quiches
Mini Samoosas with Sweet Chilli Dip
Chicken Satays

(about 16 items per person)

Three-cheese Platter with Crackers 

Blue- and Mascarpone Cheese sandwiched between two layers of Brie/ 

Camembert, topped with Glacé Fruit, sprinkled with Toasted Slivers of Almonds and drizzled with Honey

(enough for about 20 people)

Plates team takes pride in each task that they take on. They use only the freshest ingredients of the best qualityform their very trustworthy suppliers. Each dish and dessert is tested. The team strongly believes in custom menus set to each client’s preference, taste and budget.