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CapeCook - Rustic  South African Food

About Bobotie:

Regardless if you pick up a cook book about “Boerekos” or “Cape Malay Food” you will find a recipe for Bobotie, and most people (including C Louis Leipoldt) believe that Bobotie was brought to South Africa by the slaves from Java, however HW Claasens author of “Die geskiedenis van Boerekos 1652-1806) claims that it was the Dutch that brought Bobotie to the Cape, and that the slaves learnt to make it from them.


David Aristargos, 2011

Blend of Chenin Blanc, Roussanne, Viogner and Grenache blank.

David’s Bobotie Recipe


1 thick slice white bread (In the Swartland a thick slice is about 3 slices of shop sliced bread)

250ml milk

1 large onion, diced

25ml olive oil

37.5ml vinegar or lemon juice (I used freshly squeezed lemon juice)

10ml curry powder

5ml turmeric

5ml sugar

5ml salt

Pinch pepper

500g mince

2 eggs

12.5ml chutney

Raisins to taste


Heat oven to 180°C.

Fry onion in oil. Mix lemon juice, curry powder, turmeric, sugar, salt and pepper and add to onion. Squeeze most of the milk from the bread and keep the milk. Crumble the bread and add to the onions. Brown the mince with the onion mixture and add one egg and milk (except for 100ml that must be kept aside).

Let the mixture boil for a while, stirring often. Add raisins to taste. Place the mince mixture in a casserole. Beat the other egg and the 100ml of milk that you kept aside together, and pour over the mince mixture. Bake in a 180°C pre-heated oven until the milk and egg mixture set.

Enjoy with a glass or two of 2011 David Aristargos.

You can find a list of stockiest of David’s Beverage here: