South-African Bobotjie

Alright, it’s been a while since I’ve posted anything here… I have two new recipes ready for you, this one here and a second one I will post in the near future, which will be my FIRST dessert post!

This recipe is a South-African version of a meatloaf, which is an absolute killer! It’s called bobotjie (or just bobotie in english).
The dish is actually a curry spiced meatloaf covered with an egg-based mixture. It is very easy to make and, except for the baking part, it requires no time or skills whatsoever… The only hard thing is waiting for it to finish baking in the oven! 😀

I’d suggest you go ahead and give this one a try. This could be one of the dishes you can include in your normal day to day meals.

As how to serve? I tried serving this with just some turmeric rice and some spinach with squashed banana mixed in, which worked perfectly together!

serves 4

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  • 1 kg lamb or beef mince
  • 2 onions
  • 3 cloves of garlic
  • 2 slices white bread
  • 250ml milk
  • 2 eggs
  • 1 heaped Ts mild curry powder
  • 1½ Ts sugar (I use raw cane sugar)
  • 2 ts salt
  • ½ ts pepper
  • ½ Ts turmeric
  • juice of 1 lemon
  • handful of almonds, roughly chopped
  • 4 bay leaves
  • optional: ½ cup dried raisins (I leave them out)


  • Preheat the oven to 180°C.
  • Finely chop the onions and the garlic, then add them to a large surfaced pot with some butter. Fry them until softened
  • Add the minced meat and break it up with a spatula while frying it until it’s nice and golden
  • Soak the bread in the milk
  • Squeeze out the milk and squash the bread
  • Mix every ingredient with the meat,onion and garlic mix, except for 1 egg, half of the milk and the bay leaves
  • Put this mix in a greased up baking tray
  • Roll up the bay leaves (if they break, soak them in hot water first) and stick the rolls upwards in and around the mix
  • Put the baking tray in the oven for about 15 minutes
  • Whisk up the egg and the remaining milk and pour this over the boboti
  • Put the boboti back in the over for about 30 minutes
  • Serve!

Roasted Stuffed Peppers

I started this blog to try to get students to cook good and healthy recipes, but I know I’ve been posting recipes that aren’t your basic normal stuff so maybe some students won’t find the motivation to start cooking one of these recipes because they’re intimidated by them or something, I don’t know… 😛 I can’t help it, I get carried away when it comes to cooking food, so sorry for that… 😀

But now: I am going to try to post some more basic stuff, that’s easy, cheap and relatively quick to make. I hope this will get some more people to start cooking with fresh ingredients instead of getting some pizza out of the freezer, buying pre-cooked stuff or getting take out all the time.


So here it is, a basic recipe for stuffed peppers:

Ingredients for 1:

  • 1 bell pepper (choose whichever color you want)
  • 200 gr of minced meat (I usually go with pork/beef but use whatever minced meat you like)
  • 1 big potato (you can replace this with rice or pasta if you like, but with potatoes you keep it a one tray dish -> little washing up)
  • 1 egg
  • salt & pepper
  • olive oil

Now the above ingredients are the absolute basic. You can add all kinds of spices to the minced meat and a sauce to make your own versions. For example, Moroccan, Mediterranean, Asian style, … The ingredient list below is an example of what you could add to make a Mediterranean version. I also made a basic tomato sauce to go with it but I will write a post about that shortly.

  • 1 big tablespoon of freshly grated parmesan cheese
  • 1/2 teaspoon of dried oregano
  • 1/2  teaspoon of dried basil
  • 1/2  teaspoon of dried rosemary
  • 1/2 heaped teaspoon of dried paprika
  • 1 teaspoon of Dijon mustard
  • 1 clove of garlic, crushed


  • Preheat the oven at 175 degrees Celsius
  • Peel the potato, cut in half lengthways and then into 1,5  cm thick slices. That way it cooks in the same time as the pepper. Put the slices in an oven tray (large enough to fit in the peppers with it) and coat them with olive oil
  • Cut the peppers in half, remove the seeds and stem and scrape out the white membrane with a small spoon or something. Make sure it lies horizontal with the opening face upwards. If it’s somewhat crooked, just cut a small slice from the bottom to make it horizontal again
  • In a bowl, mix the minced meat, egg, salt, pepper and the optional spice mix if you want. I know one egg is a lot to add to such a small quantity of meat, but half an egg isn’t that simple to add 😛 This makes it really sticky and wet, but this doesn’t matter because the egg will eventually help the meat stick together when it cooks
  • Divide the mixture in 2 and put it in the peppers
  • Put the peppers in the same oven tray as the potato slices
  • Put the tray in the oven and let it cook for about 35 – 45 minutes or until the peppers, the meat and the potatoes are nicely cooked.