Ping Chong

47 Great Jones Street, New York, NY 10012
T: 212 529 1557 F: 212 529 1703
[email protected]


BOBOTIE (a traditional South African dish)
Michelle Van Tonder (UE/Atlanta, UE92/02)

1 Fairly thick slice crustless bread (white or brown)
375 ml milk
25 ml oil
10 ml butter
2 onions, sliced
2 cloves garlic, crushed
25 ml curry powder
10 ml salt
25 ml chutney
15 ml smooth apricot jam
15 ml Worcester sauce
5 ml turmeric
25 ml brown vinegar
1 kg mince (ground beef)
100 ml sultanas (light coloured raisins)
3 eggs
pinch of salt and turmeric
bay leaves

Heat oven to 180 C or 350 F

1) soak bread in milk
2) Heat oil and butter in large pan and fry onions and garlic
3) Add curry powder and turmeric fry 1 minute longer
4) add salt, chutney, jam, Worcester sauce and vinegar mix well
5) Drain and mash bread - reserve the milk
6) add bread to pan with ground beef and sultanas (or raisins)
7) cook over low heat, stirring
8) when meat changes colour remove from stove
9) add 1 beaten egg, mix well and spoon into greased 28 x 16 cm baking dish and level the top
10) Beat remaining eggs with reserved milk (300 ml)
11) Add salt and turmeric and pour over meat mixture
12) stick bayleaves into a few places into the meat mixture
13) Stand this dish into larger pan of water and bake like this
14) in the oven, uncovered for 1 hour or until the milk/egg mixture ontop is set
15) Serve with rice, coconut, chutney and bananas