Warm Up Your Winter With Our Makweti Bobotie

Bobotie is a traditional South African dish that takes you on a colourful taste adventure through our country’s history. The first instance of the recipe was brought to our shores by the Dutch in the early 1600s.The spices used in bobotie were introduced by the Indonesian slaves in the 17th century.

The dish as a whole was then adopted and adapted by the Cape Malay community and transformed into a spiced-up version of the original recipe with added cumin, coriander and cloves.

Our very own Chef Phillip also puts his own spin on the Makweti Bobotie, which is the delicious recipe we present to you today. It has sweet, savoury and spicy flavours that will warm you from the inside out. Best enjoyed with family and friends!

How To Make The Delicious Makweti Bobotie

Bobotie Ingredients

2 onions, roughly chopped
30g butter
500g beef mince
Freshly ground black pepper
2 slices of brown bread, crusts trimmed
250 ml buttermilk
4 free-range eggs, beaten
65ml seedless raisins
2 teaspoons sugar
2 tablespoons mild curry powder
1/2 teaspoon ground turmeric


Preheat the oven to 180 degrees Celsius
Gently cook the onion in heated butter until meltingly soft and golden
Add the beef mince to the onion and pan fry for 5 minutes
Season to taste
Tear the bread into bits and mash it up with 65ml of the buttermilk and 1 beaten egg
Mix the  raisins, sugar, curry powder and bay leaves together, and then add them to the mince and bread
Turn into a buttered Ramekin dish (one large dish or individual dishes)
Mix the remaining 2 eggs with the rest of the buttermilk, and pour over the spiced meat mixture
Bake for 20 minutes or until the topping is set and golden

The Makweti Bobotie Is Best Served With Yellow Rice

1 cup long grain white rice
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 cup black raisins
2 ½  cups water

In a saucepan, combine the rice, salt, turmeric, raisins, butter and water
Bring to a boil uncovered
When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed
Remove from the heat and fluff with a fork
Keep warm until serving time

Wine Pairing

If you want to serve the Makweti Bobotie exactly as we would at the lodge, note that it is best served with red wines including a good Pinotage, Cabernet or Malbec. For those who are partial to white wine you can try it with a Chenin Blanc.

Bon Appetit!

Blog By Month