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+ servings

Slow Cooker South African Bobotie

Whenever we have a potluck in church this is what I often bring as it’s so delicious and everyone loves it! Perfectly seasoned and bursting with flavors from curry powder and other spices, this Slow Cooker Bobotie will surely become a household favorite.
5 from 6 votes
Prep Time 20 minutes
Cook Time 6 hours
Course Dinner, Main Course
Cuisine African, International, South African
Servings 10
Calories 415 kcal

Equipment

  • Slow Cooker

Ingredients
 

  • 2 tbsp Olive Oil
  • 6 cloves Garlic, minced
  • 2 Onions, chopped
  • 1 tsp ground Ginger
  • 1 tbsp Curry powder, use mild or spicy depending on what heat level you prefer
  • 2 tsp ground Cinnamon
  • 1 tsp ground Cumin
  • 2 lbs (1 kilo) ground/minced Beef
  • 1 large carrot grated
  • 1 cup tomato puree
  • 5 tbsp (up to 6 tbsp) fruit chutney or apricot jam/preserve, adjust to taste
  • 2 tsp Salt
  • 1 tsp ground Pepper, or to taste
  • 1 egg, lightly beaten
  • ¾ cup raisins or sultanas

For the Topping

  • 2 eggs
  • 1 cup milk
  • tsp salt
  • ¼ tsp ground turmeric
  • 6 bay leaves
  • ½ cup flaked almonds, optional but highly recommended

Instructions
 

  • Prepare all the ingredients before cooking and make sure that all the spices are at hand. This will make it easier to cook the Bobotie.
  • Heat the oil in a large skillet. Fry the garlic and onions for about 2 minutes or until the onions are slightly tender. Adjust the heat to low and then add the ginger and other spices (cinnamon, curry powder, and cumin). Cook briefly just until fragrant. This is very quick.
  • Crumble the ground beef into the onion mix and coat with the spices. Cook just until the beef has browned. Add the rest of the ingredients – grated carrot, pureed tomatoes, salt, chutney, beaten egg, and raisins. Stir to mix everything evenly. Transfer to the slow cooker.
  • Cook on low for 4-5 hours. Prepare the topping.

For the topping

  • 

In a bowl, whisk the eggs with milk, salt, and turmeric.
  • Pour the egg mixture over the ground beef. Slip in the bay leaves and then scatter the flaked almonds all over. Continue to cook for another 1-2 hours or until the custard is fully set.
  • Serve immediately with rice on the side.

Notes

Tips & Tricks
I use medium spicy curry. But don’t worry even if you use a spicy one – it would not be overly spicy as there are other flavors in this dish that tone it down or cuts its intensity.
If using the Apricot jam, you may need to add an extra 2-3 tablespoons (or adjust to taste) because it’s not as intensely sweet or flavorful as the chutney. If you can find Mrs. Ball’s Chutney – even better. It is a South African brand that makes this Bobotie truly yummy. But if not, don’t fret, all the spices and flavorings work together to make this so tasty so even if you cannot find the exact ingredient, it will still taste good.
For the tomato puree, I use fresh Roma or plum tomatoes that I puree in a food processor or blender. This adds freshness and sweetness so I suggest using fresh tomatoes rather than canned ones unless it’s more convenient.

Nutrition

Calories: 415kcalCarbohydrates: 25gProtein: 21gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 116mgSodium: 604mgPotassium: 634mgFiber: 3gSugar: 9gVitamin A: 1279IUVitamin C: 7mgCalcium: 99mgIron: 4mg
Keyword crockpot bobotie, how to make slow cooker bobotie, how to make south african bobotie, slow cooker bobotie
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