Here’s a traditional recipe which comes from South Africa’s Dutch/East Indian heritage.  Bobotie is a traditional South African dish that is derived from Dutch meat casseroles with the added spices and fruit from Cape Malay cuisine. In South Africa it is usually made with ground lamb, curry spices and topped with a kind of savoury custard. The addition of dried fruit and chutney is variable, and almost any fruit can be added to give the curry a sweet aroma. It’s kind of like a cross between Indian keema curry and Greek moussaka, with a sweet kick to it.  Very unusual, but really quite delicious.  And definitely a warming winter delight that goes down very well with a Cabernet Sauvignon.  I tried this out on some friends and served Two Oceans Cab Sav.  Yum!

bobotie, recipe, south african food, south african wine, two oceans, cabernet sauvignon, mathcing wine and food

Here’s one I had in a restaurant- mine wasn’t as photogenic!


  • 2 slices white bread
  • 2 onions , chopped
  • 25g butter
  • 2 garlic cloves, crushed
  • 1kg packet lean minced beef
  • 2 tbsp madras curry paste
  • 1 tsp dried mixed herbs
  • 3 cloves
  • 5 allspice berries
  • 2 tbsp peach or mango chutney
  • 3 tbsp sultanas
  • 6 bay leaves
  • 300ml full-cream milk
  • 2 large eggs



  1. Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.
  2. Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour.  Add the garlic and beef and stir well until the mince browns. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.
  3. Cover and simmer for 10 mins.
  4. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish and press the mixture down well and smooth the top.
  5. For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

It should be served with steamed white rice (I prefer Basmati), poppadums, sambal, blatjang (a cross between fruit chutney and jam, but you could just use regular chutney) a small serving of tomato and onion salad.  And some Cabernet Sauvignon of course!