An exotic, spicy dish with the perfect wine accompaniment
Bobotie is a traditional South African dish that combines savoury minced meat with a sweet and savoury egg topping. A blend of curry, turmeric, apricot jam and almonds creates a unique flavour profile that perfectly combines sweet, salty and spicy flavours. Served with yellow rice and fruity chutney, the result is a harmonious fusion of textures and flavours.
A fruity and spicy Chenin Blanc from South Africa is the perfect accompaniment to this dish, as its tropical freshness balances the sweet and spicy flavours of bobotie wonderfully.
Which wines go best with this meal?
Bobotie offers a fascinating combination of spices, fruit and savoury flavours that present an exciting challenge for the right wine. The wine should have enough freshness to balance the spice, but also a fruity depth to harmonise with the sweet notes of the chutney and the egg topping.
1. chenin blanc from South Africa (main recommendation)
➡ Why? A fruity, spicy Chenin Blanc from South Africa impresses with notes of pineapple, quince, honey and citrus fruits, which harmonise perfectly with the exotic flavours of bobotie. The acidity perfectly balances the spiciness of the curry and the sweetness of the chutney. ✔ Recommended region: Stellenbosch, South Africa
2. gewürztraminer from Alsace
➡ Why? The floral notes and exotic fruit flavours (lychee, rose petals, honey) perfectly complement the spicy curry notes of bobotie. The mild acidity provides a pleasant balance. ✔ Recommended region: Alsace, France
3. viognier from the south of France
➡ Why? Viognier offers a wonderful combination of apricot, citrus and herbal notes that underline the flavours of bobotie without dominating the spice. ✔ Recommended region: Rhône Valley, France
The recipe:
South African bobotie with yellow rice and chutney
Cooking utensils
- 1 Casserole dish
- 1 Frying pan
- 1 Bowl for mixing the ingredients
- 1 Small pot for the rice
Ingredients
For the bobotie:
- 250 g Minced beef or lamb
- 1 small onion finely diced
- 1 Garlic clove chopped
- 1 Slice of white bread soaked in milk and squeezed
- 1 teaspoon curry powder Mild or spicy to taste
- ½ tsp turmeric
- 1 teaspoon apricot jam
- ½ teaspoon cinnamon
- ½ teaspoon coriander ground
- 1 tbsp raisins or raisins
- 1 Tbsp almond slivers
- 1 Tbsp butter or oil for frying
- Salt & pepper to taste
For the egg topping:
- 1 Egg
- 50 ml Milk
- 1 Bay leaf
For the yellow rice:
- 150 g Basmati rice
- ½ tsp turmeric
- 1 Pinch of cinnamon
- 1 teaspoon butter
- 300 ml Water
- Salt to taste
For the chutney:
- 2 Tbsp mango or apricot chutney alternatively peach or apple chutney
Preparation
Prepare & fry the bobotie:
- Sauté the onion and garlic in butter or oil.
- Add the mince and fry until lightly browned.
- Stir in the curry, turmeric, cinnamon, coriander and apricot jam.
- Stir in the soaked white bread until the mixture is slightly thickened.
- Add the raisins and slivered almonds and mix well.
Bake a bobotie:
- Pour the mixture into a greased baking dish.
- Whisk the egg and milk together and pour over the mince.
- Place a bay leaf in the center.
- Bake at 180 °C (top/bottom heat) for approx. 30 minutes until the egg topping is firm.
Cook the yellow rice:
- Melt the butter in a small saucepan.
- Add the rice, turmeric, cinnamon and salt and bring to the boil with water.
- Cook over a low heat for approx. 12-15 minutes until the water has been absorbed.
Serve:
- Remove the bobotie from the oven and leave to cool slightly.
- Serve with yellow rice and a spoonful of chutney.
Recommended side dishes
- Flatbread or naan
- Fresh coriander as garnish
- A light raita yogurt dip for extra freshness
