First posted: Jun 30, 2013

Kudu Bobotie



Cooks in:        Serves:4

  • 2.5kg kudu mince (or other venison, beef or ostrich mince)
  • 2 Tbsp butter
  • 1 heaped Tbsp grated fresh ginger
  • 100g onions chopped
  • 1 Tbsp curry powder
  • 3 Tbsp tomato paste
  • 1 Tbsp blaclk pepper
  • 125g soft brown sugar
  • 3/4 Tbsp paprika
  • 70g raisins
  • 1 level Tbsp turmeric
  • 2 beef stock cubes
  • 70ml red wine
For the Egg Custard topping
  • 8 eggs
  • 1 cup of cream
  • Mix together

What to do

1. Brown your onions in the butter, add the mince and cook for 3-5 minutes

2. Add the spices and red wine and mix well then add water, just enough to cover

3. Cook for 10 minutes on medium heat, then add the raisins and cook for a further 10-15 minutes

4. If the bobotie is too watery, simmer until the sauce thickens. Pour over the egg custard topping and bake at 180C until it has just set, about 30 minutes.

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