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Le Chaudron recipe

Bobotie sud-africain

South African spiced meat bake with egg custard

⏱ 75 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 1 kg (2.2 lb)mixed ground meatbeef + lamb
  • 2yellow onions
  • 5 clovesgarlic
  • 3cm (1½ in) fresh ginger
  • 2 tbspmild curry pasteMadras
  • 1 tbspground turmeric
  • 1 tspground cumin
  • 1 tspground coriander
  • 1 tspgaram masala
  • 100 g (3½ oz)golden raisins
  • 100 g (3½ oz)sliced almonds
  • 2 slicessandwich bread
  • 200 ml (¾ cup)whole milk
  • 3 tbspmango chutney
  • 2 tbspapricot jam
  • 3 tbspwhite vinegar
  • 4whole eggs
  • 300 ml (1¼ cups)thick crème fraîche
  • 8 sheetsbay leaf
  • 3 tbspolive oil
  • 30 g (1 oz)unsalted butter
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1 kg (2.2 lb) mixed ground meat beef + lamb
  • 2 yellow onions
  • 5 cloves garlic
  • 3 cm (1½ in) fresh ginger
  • 2 tbsp mild curry paste Madras
  • 1 tbsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 100 g (3½ oz) golden raisins
  • 100 g (3½ oz) sliced almonds
  • 2 slices sandwich bread
  • 200 ml (¾ cup) whole milk
  • 3 tbsp mango chutney
  • 2 tbsp apricot jam
  • 3 tbsp white vinegar
  • 4 whole eggs
  • 300 ml (1¼ cups) thick crème fraîche
  • 8 sheets bay leaf
  • 3 tbsp olive oil
  • 30 g (1 oz) unsalted butter
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large ceramic baking dish (30 cm / 12 in)1 large sauté pan (32 cm / 12½ in)1 large mixing bowl1 whisk1 large baking dish (for the water bath)1 ovenChef’s knifeMedium saucepanBlack peppercorns

03 — Method

  1. BOBOTIE is SOUTH AFRICA's national dish, from Cape Malay cooking: ground meat spiced with mild curry, raisins and almonds, topped with an egg custard and bay leaves.
  2. Preheat the oven to 180°C (350°F) convection. Generously butter the large 30 cm (12 in) baking dish.
  3. Soak the 2 slices of bread in 100 ml (⅓ cup + 1 tbsp) whole milk in a small bowl. The soaked bread keeps the bobotie moist.
  4. Peel the 2 yellow onions and chop into small 5 mm (¼ in) dice. Remove the germ from the 5 garlic cloves and chop. Finely grate the 3 cm (1¼ in) piece of peeled fresh ginger.
  5. Heat 3 tbsp olive oil in the large sauté pan over medium heat. Cook the onions 8 minutes until golden. Add the garlic and ginger and cook 1 minute.
  6. Stir in the Madras curry paste, turmeric, ground cumin, ground coriander and garam masala. Toast 2 minutes. Add the ground meat and cook 10 minutes, breaking it up with a wooden spoon, until browned.
  7. Stir in the squeezed, crumbled bread, golden raisins, sliced almonds, mango chutney, apricot jam, white vinegar, salt and pepper. Spread in the buttered dish and smooth the top.
  8. Make the CUSTARD topping: whisk the 4 eggs with the crème fraîche, the remaining 100 ml (⅓ cup + 1 tbsp) milk, salt and pepper. Pour over the meat. Fan the 8 bay leaves on top. Bake in a water bath for 35 minutes at 180°C (350°F) until golden.

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CategoryMain dishes