RECIPE: Traditional Beef Bobotie

RECIPE: Traditional Beef Bobotie

Take delight in the sweet and savoury tastes, that are synonymous with our country’s very own Cape Malay style of cooking, with a Traditional Beef Bobotie and pair it with your favourite Perdeberg Chenin Blanc in celebration of #DrinkChenin Day. This recipe is absolutely delicious and pairs perfectly with our The Vineyard Collection Chenin Blanc.


Traditional Beef Bobotie

(serves 4)


  • 2 finely diced onions
  • 1 bay leaf
  • 1 tbsp olive oil
  • 1 tbsp crushed garlic
  • 1 tbsp finely grated ginger
  • 4 tsp medium strength curry powder
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 kg ground beef mince
  • black pepper and salt to season
  • toasted almonds (optional)
  • 2 tbsp fine apricot jam
  • chopped coriander (optional)
  • 4 eggs
  • 200ml cream
  • 250ml milk



In a large saucepan, heat the olive oil and saute the onion, bay leaf, garlic and ginger. Add the curry powder, turmeric, cumin and cinnamon to release the flavour of the spices. Add the beef mince and brown the meat. This will take about 10 minutes.  Add the apricot jam, toasted almonds and chopped parsley. Season with salt and pepper to taste and transfer to an oven safe baking dish.

In a mixing bowl, combine the cream, milk and eggs. Gently pour the egg mixture over the meat.

Bake for 30 – 40 minutes at 180 degrees Celsius until the egg has set.

Serve with pompadoms, yellow raisin rice and sides of fruit chutney, toasted coconut and banana slices.