Ostrich Bobotie

20 minutes cooking time
35 minutes preparation time



Serves 4
  • 500 g Klein Karoo Ostrich Mince
  • 1 slice White Bread
  • 250 ml Milk
  • 1 Onion, chopped
  • 1 Apple, grated
  • 40 g Butter
  • 20 ml Curry Powder
  • 1 1/2 teaspoon Turmeric
  • 2 tablespoons Fruit Chutney
  • 1 1/4 cup Almonds, chopped
  • 1 1/4 cup Raisins
  • 15 ml Lemon Juice
  • Salt and Freshly Ground Black Pepper
  • 200 ml Cream
  • 2 Eggs
  • 2 Bay Leaves



  1. Soak the bread in the milk.
  2. Grease an ovenproof dish and set the oven to 180 °C.
  3. Lightly brown the ostrich mince in a hot pan with a little olive oil.
  4. Cook the onion and apple slowly in the butter until soft but not coloured.
  5. Add the turmeric and curry powder and cook for one minute.
  6. Mix the apple and onion with the meat, chutney, almonds, raisins and lemon juice.
  7. Drain and mash bread and reserve milk.
  8. Fork the bread into the meat.
  9. Season with salt and pepper, pile into the dish.
  10. Meanwhile, mix the eggs with the reserved milk and cream.
  11. Season with salt and pepper.
  12. Pour this over the meat mixture, place the bay leaves on top.
  13. Stand dish in a larger pan of water (this is important to prevent drying out) and bake, uncovered for 30-35 minutes or until the custard has set and browned.
  14. Serve with rice, tomato sambal and fennel salad.


Recipe by:  Chef Jodi-Ann Pearton