This bobotie recipe from For Friends & Family, by Nicky Stubbs, R385, (Human & Rousseau) is uncomplicated, authentic and covered in a thin layer of finely flaked almonds



  • 1kg beef mince
  • 50ml canola or olive oil
  • 2 onions, chopped
  • 2 cloves garlic
  • 10ml salt
  • 5ml white pepper
  • 450ml beef stock
  • 60ml chutney
  • 60ml tomato paste
  • 15ml apricot jams
  • 20ml vinegar
  • 60ml sultanas (optional)
  • 30ml curry powder (strength to your taste)
  • 2 slices white bread, soaked in a little milk
  • 2 bananas, mashed

For the topping

  • 2 extra-large eggs
  • 250ml milk pinch of salt
  • 100g flaked almonds
  • 2-3 bay leaves


  1. Preheat the oven to 150°C.
  2. In a large casserole dish or saucepan, brown the mince very well in the oil.
  3. Add the onions and garlic and cook gently for about 10 minutes until the onions are transparent.
  4. Add the salt, pepper and stock.
  5. Lower the heat and simmer gently, semi covered, for 30 minutes.
  6. Add the chutney, tomato paste, apricot jam, vinegar, sultanas and curry powder and stir well to distribute the flavours.
  7. Allow to cook gently for another 10 minutes.
  8. Remove from the heat. Squeeze the milk out of the bread and mash with the bananas. Add to the mince mixture and stir in well.
  9. Place the mince mixture in an ovenproof dish.
  10. For the topping, whisk the eggs, milk and salt together in a small bowl and carefully pour over the mince mixture.
  11. Scatter over a layer of flaked almonds and dot the bay leaves here and there.
  12. Bake for 35-40 minutes until set and just starting to brown on top.

(Serves 8–10)