recipe was sent in by Peter
Deegan and is the recipe his late Mom used
for her own version of Bobotie.
now lives in the USA - to be precise in Highlands,
New Jersey - having moved there from Cape Town
in 1997. He works for BP Marine and enjoys cooking
and good food in his spare time.
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1 slice white bread
1 cup milk
1 Tablespoon curry powder
1 Tablespoon sugar
2 teaspoons salt
1/2 teaspoon white pepper
1/2 Tablespoon turmeric
2 Tablespoons vinegar or juice of 1 lemon
3 Tablespoons chutney
6 almonds, quartered
1/2 cup seeded raisins
4 lemon or bay leaves or grated rind of 1 lemon
the dry outer skins of the onions, slice onions
thinly and simmer in very little boiling water
in a saucepan for 5 minutes or until they appear
swollen and glassy.
chop the onions finely and brown slightly in
the bread in the milk and then squeeze out the
milk again. Crumb the bread.
all the ingredients except 1 egg and the lemon
the mixture in a greased, fireproof baking dish.
Roll up the lemon or bay leaves and insert them
into the meat in an upright position.
in a moderate oven at 180°C (350°F)
for 1 1/2 hours.
the remaining egg with a little extra milk and
pour this over the meat half an hour before
taking it out of the oven.
with yellow rice (white rice with some turmeric
in) and chutney.