South African Boboejie/Bobotie

READY IN: 35mins
Recipe by Oolala

From "Food for Thought, Favorite Recipes of Morristown-Beard School. There are no eggs or milk in this recipe but there is butter. Serve over rice with a green salad on the side.

Top Review by WeLikeItHot

Good flavor. I used a mango ginger chutney and red wine vinegar. I added lots of minced garlic to the onions becuase my family loves garlic. I used diced tomatoes instead of stewed and some tumeric instead of pepper. With 88% lean beef, half the butter was plenty. Since I had extra time for the first part, I used more beef stock and added the tomato sauce to the meat and let it simmer longer before I started on the second saucepan (omitting the tomato sauce). And just for fun I added a dash of garam marsala. I wonder what it would be like with balsamic vinegar.

Ingredients Nutrition


  1. In a large saucepan, saute one one chopped onion in 3 tablespoons butter until translucent.
  2. Add the ground beef, salt and pepper and saute until meat is no longer pink.
  3. Add the gravy powder, bay leaf, and beef stock.
  4. Braise while working on next step.
  5. In another saucepan, brown remaining onion in remaining butter and then add curry, tomato sauce, stewed tomatoes, apricot jam, vinegar and chutney.
  6. Merge the ingredients from the 2 pans into one saucepan and continue to cook until the sauce has reduced to a stew consistency (about 15-20 minutes).

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