An Afrikaans dish, previously a Cape Malay dish.

From time to time I will add recipes I gleaned from South Africa and add them to my blog.

Bobotie & Yellow Rice


1 kg minced lamb

125 ml milk

1 slice white bread, soaked in milk; crusts removed

2 each onions; roughly chopped

1/4 cup vinegar

3 each eggs, medium

1 tsp brown sugar

1 tablespoon lemon juice

1 tablespoon chutney

1 tablespoon curry powder

1/2 tsp chilli powder

1 each red chilli; finely chopped

1 each green chilli; finely chopped

8 each crushed almonds

1 each clove garlic

1 each lemon; sliced in wheels

1 each orange; sliced in wheels



2 cups rice

1 tsp turmeric

2 sticks Cinnamon

1 tsp Cinnamon sugar


Heat oil in frying pan and add garlic, onion, chopped chilli and curry powder.

Cook over medium heat for 3 mins, then add minced meat.

Fry until meat is almost done, then using your hands, squeeze milk out of bread and add bread, vinegar, lemon juice, sugar and chutney to mince.

Fry for minute and then remove from heat.

Take a pie dish and place 3 bay leaves, 2 wheels of orange and 2 wheels of lemon at the bottom.

Scoop mince mixture into the dish.

Decorate sides of dish with rest of lemon and orange wheels by wedging them between the mince and sides of dish so that only a third protrudes.

Push almonds into mince

* Beat eggs and 125 ml milk, pour over meat.

* Put 3 bay leaves on top of dish.

* Place uncovered dish into oven and cook for 30 mins at 160 deg. C

* If you want, you can let it cool and freeze it until the next day – ideal if you are having visitors and want to join them instead of slaving in the kitchen. If you elect to do this, leave the three starred items above until the next day. Naturally you would make the rice the next day as well!


Place all ingredients, including raisins into about 750 ml of water, bring to boil and simmer for 15-20 mins.

Drain rice, and then dot with few blobs of butter and a sprinkling of cinnamon sugar.

Serve with plain green salad or chopped tomato and onion, sprinkled with a little vinegar.

Make sure you have chutney to hand. “Mrs Balls” from any South African shop in London (or cities in many other parts of the world) will have it.

Yield: 4 servings. Preparation Time (hh:mm): 0.30

  1. #1 by Lena on Tuesday, 23 November 2004 - 6:47 pm

    That sounds interesting. I might have to make that some time- I’ve never made an African dish before.

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