South Africa has long been loved and known by this famous dish, and it’s easy to see why. Minced beef, sweet and savoury flavours and an egg-topping that adds just that extra touch of indulgence – this dish is a winner and it’s not going anywhere! For me, I don’t make it often but when I do, I can’t help but be proud of my Cape Town heritage!
For my Bobobie recipe, I’ve added in yet another Cape Malay love: dhanya (or coriander as it’s called elsewhere). This herb is used in so many of our recipes that it can be found on most street corner fruit vendors. I added this herb into my egg-topping and besides adding some nice colour, it also adds an additional lovely flavour.
I only had about 200 grams of minced beef for this dish and so made the whole dish in a miniature version – just enough for the husband and myself! I also skipped the apricot jam, choosing to eat it with a nice dollop of Mrs Balls chutney instead!
Bobotie with Egg-Dhanya topping
- 1 onion, finely chopped
- ½ green bell pepper
- 1 tblspoon tomato paste
- ½ tspn sugar
- 1 tspn vinegar
- 1 tspoon crushed garlic
- ½ tspn cumin powder
- A sprinkle of chilli powder/ crushed chilli
(For the mince mixture)
- 200g minced beef
- ¼ cup breadcrumbs
- 1 tspn paprika
- ½ beaten egg
- ¼ tspn nutmeg
- ½ tspn mixed herbs
- 1 tspn crushed garlic
- Salt and pepper
(For the egg topping)
- 2 eggs
- 15ml milk
- 1 tblspoon cropped coriander leaves
Oven: 180 degrees
- Make a meatball mixture by adding all the mince mixture ingredients together.
- In a pan, fry the onion and green onion until translucent, then add the garlic. Add in the tomato paste, sugar, paprika, cumin and chilli.
- Add in the mince mixture and cook for about 10 minutes, or until the mince is partially cooked.
- In a small oven dish, spoon the mixture into the dish, patting it flat.
- In a separate bowl, beat the eggs and milk, and add in the chopped coriander,
- Pour the egg mixture over the mince,
- Bake for 30 minutes, or until golden.