Springbok bobotie recipe MzansiBride

Winona Griggs

Springbok bobotie recipe

Hey there! So, have you ever heard of this amazing dish called Springbok bobotie? It’s absolutely fascinating! Let me tell you all about it.

First of all, let me explain what bobotie is. It’s a traditional South African dish that’s a wonderful mix of savory and sweet flavors. It’s made with minced meat, usually lamb or beef, and flavored with a blend of spices like curry powder, turmeric, and cinnamon. And guess what? The meat is then topped with a layer of creamy, golden egg custard. Yum!

Now, let’s talk about Springbok bobotie specifically. Springbok is a type of antelope that’s found in South Africa, and it’s known for its tender and flavorful meat. So, instead of using lamb or beef, Springbok bobotie uses minced Springbok meat. It’s a unique twist that adds an extra level of richness to the dish.

To make Springbok bobotie, you start by frying the minced Springbok meat with some onions and garlic until it’s nice and browned. Then, you add in the spices and some dried fruit, like raisins or apricots, to give the dish that wonderful sweet-savory balance. Once everything is cooked through, you transfer it to a baking dish and pour the custard mixture over the top. And finally, you pop it in the oven to bake until the custard is set and golden.

The result? A mouthwatering dish that’s bursting with flavor. The tender Springbok meat combined with the fragrant spices and the creamy custard is a true delight for the taste buds. It’s a dish that’s hearty and comforting, perfect for a cozy meal on a chilly evening.

So, if you’re looking to try something new and exciting, Springbok bobotie is definitely worth a try. It’s a taste of South Africa that will transport you to a whole new world of flavors. Give it a go and I promise you won’t be disappointed. Enjoy!

Springbok bobotie recipe MzansiBride

Hey there! Let me tell you about Bobotie – it’s an amazing South African dish that you’re going to love. What makes it so special is that it can be made in so many different ways, using a variety of ingredients. Today, I want to share with you a special venison version of Bobotie that will warm you up on those cold winter days.

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This particular recipe comes from a cookbook called Strandveldfood by Jac de Villiers and Kobus van der Merwe. These talented chefs are known for creating delicious dishes with ingredients they find in nature. But don’t worry, this recipe doesn’t require any foraging on your part.

Springbok bobotie recipe MzansiBride

I know it seems like a long recipe, but trust me, the springbok bobotie with spiced peach mebos and rice studded with pomegranates and black sesame seeds is totally worth the effort. Plus, you can use the homemade masala for other venison dishes too!

Let’s start with the masala

Here’s what you’ll need

  • 45 ml coriander seeds
  • 1 stick cinnamon or cassia bark
  • 3 cardamom pods
  • 5 cloves
  • 10 ml cumin seeds
  • 10 ml fenugreek
  • 10 ml fresh pink peppercorns
  • 5 ml black peppercorns
  • 2 star anise seeds
  • 15 ml turmeric
  • 10 ml powdered sumac
  • 5 ml powdered ginger
  • 5 ml dried chilli flakes

Now let’s get cooking

Alright, let’s get cooking! Here’s what you need to do:

For the bobotie


  • 1 large onion, finely chopped
  • 10-cm stem fresh ginger, finely sliced
  • 30 ml homemade masala for venison
  • Olive oil for frying
  • 1 kg springbok fynvleis
  • 15 ml quince jelly
  • 45 ml balsamic vinegar
  • juice of ½ lemon
  • snoeksout and black pepper to taste
  • 3 large free-range eggs
  • 375 ml buttermilk
  • 15 ml turmeric

Cooking method

  1. First, combine all the ingredients in a dry pan.
  2. Next, temper the spices on medium heat until they become aromatic. This usually takes about one or two minutes. Be careful not to let any of the smaller seeds burn.
  3. Remove the pan from the heat and grind the ingredients into a fine powder using a spice grinder or mortar and pestle.
  4. Preheat the oven to 150 °C.
  5. First, heat some olive oil in a pan.
  6. Add the onion, ginger, and masala to the pan and cook until they release a beautiful aroma.
  7. Next, add the springbok meat and cook for a few minutes, stirring occasionally.
  8. Now, it’s time to add the quince jelly, balsamic vinegar, and lemon juice. Let it all simmer together for 5 to 10 minutes, allowing the flavors to infuse into the meat.
  9. Taste the mixture and add salt and black pepper to season it to your liking.
  10. Once the meat is seasoned, transfer it to a greased ovenproof dish.
  11. In a separate bowl, whisk together the eggs, buttermilk, and turmeric until well combined.
  12. Pour the custard mixture over the meat in the dish, using a fork to even it out and make sure everything is covered.
  13. Now, it’s time to bake your creation! Place the dish on the middle rack of the oven and let it bake for 20 to 25 minutes. Keep an eye on it to make sure the egg doesn’t overcook and become dry.
  14. For the peach mebos


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