Koekie's Bobotie Recipe
By David Nieuwoudt

Traditional South Africa bobotie recipe by David Nieuwoudt served with rice and paired with Cederberg Bukettraube wine.

©Mike Carelse
Koekie's Bobotie Recipe.


30 ml olive oil 
1 medium onion, finely chopped 
25 ml curry powder 
2 ml salt 
20 ml borrie (turmeric) 
20 ml white vinegar 
1 kg lean beef mince 
50 ml apricot jam 
1 tomato, finely chopped 
250 ml fresh breadcrumbs 
160 ml homemade peach chutney 
100 ml milk 
2 eggs


Serves 4-6 

Preheat the oven to 180°C. Grease one large casserole dish or several small dishes for individual helpings. 

Heat the oil and fry the onion until soft. Stir in the curry powder, salt, borrie, and vinegar. Add the mince and stir lightly with a two-pronged fork until mixed. Then stir well to loosen. 

Add the apricot jam and tomato. Stir in the breadcrumbs and chutney and mix well. Beat the eggs and milk and add half to the meat mixture. Spoon the meat into the prepared dish(es). Pour the remaining egg and milk mixture on top. Bake until the egg and milk mixture has set, 30-45 minutes. 

Wine Pairing

Cederberg Bukettraube 

Wine Note

'Although it has over 25 g of residual sugar, it has a lovely, fresh finish.'

By Wendy Toerien

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