8 servings
Prep: 1 hr 15 mins,
Cooking: 1 hr
Try this traditional bobotie with its crusty twist.
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Ingredients (36)
Bobotie
3 | bread slices — crust removed, cubed |
150 ml | water — boiled |
50 ml | vinegar — white wine |
1 | stock cube — chicken |
2 | onions — large, finely chopped |
30 g | butter |
800 g | beef mince — lean |
30 ml | curry powder — medium |
salt | |
5 ml | ginger — ground |
10 ml | turmeric |
5 ml | cumin — ground |
50 ml | pears — dried, chopped |
100 ml | apricots — dried, chopped |
10 ml | natreen liquid |
2 | eggs — extra-large, beaten |
Apple layer
15 ml | cornflour |
60 ml | water |
425 g | pie apples — tin, unsweetened, chopped |
10 g | butter |
80 ml | seedless raisins — soaked and chopped |
60 ml | pecan nuts — or walnuts, chopped |
5 ml | pecan nuts — or walnuts, chopped |
2.5 ml | fresh ginger |
5 ml | natreen liquid |
Banana and coconut crust
375 ml | flour — cake |
7.5 ml | Baking powder |
salt and freshly ground black pepper — to taste | |
2 | bananas — ripe, mashed |
5 ml | lemon juice |
60 ml | coconut |
125 g | butter |
60 ml | cheddar cheese — grated |
eggs — extra-large, lightly beaten | |
5 ml | natreen liquid |
milk |
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