This vegetarian twist on South Africa’s national dish swaps traditional ground meat for textured vegetable protein (TVP), while maintaining the dish’s signature sweet-and-savoury flavour profile. The TVP absorbs the aromatic curry spices, dried fruit, and traditional egg custard topping, creating a protein-rich main course that honors bobotie’sCape Malay roots while catering to plant-based diets. Served with yellow rice and chutney, this meat-free version delivers the same comforting warmth as its traditional counterpart.
This classic from the Cape Malay style of cooking in South Africa is made vegetarian using texturised vegetable protein instead of beef or lamb mince. Not this detracts from the flavour in any way. It is simply yummy for vegetarians and meat-eaters alike. This dish becomes a family favourite in most homes that try it. Well worth making
Ingredients
Soya protein granules – 4 cups
White bread – two thick slices (preferably stale)
Milk – 375 ml
Onions – two medium ( chopped)
Oil - two tablespoons (vegetable)
Eggs- five large
Chilli powder – one tablespoon
Balsamic vinegar – one tablespoon
Madras curry powder – one tablespoon
Apricot jam – three tablespoons
Garlic – three cloves (finely minced)
Bay leaves – five
Turmeric – ½ teaspoon
Instructions
Set the oven to 180 degrees Celsius
Reconstitute the Soya mince in the ratio of about 1 to 1 one of warm water ( See pack for instructions to get the best result)
Add the bread to the milk and allow to soak for 15 minutes. Once soaked, drain and reserve the remaining milk
Bring the oil to medium heat in a skillet
Add the onions and fry until they become translucent
Add the garlic and gently fry for a minute
Now add the curry and chilli powders. Stir for two to three minutes
Spoon in the apricot jam, Worcester sauce and balsamic vinegar
Stir well until everything is combined
Add the reconstituted mince. Stir for two minutes
Now add the bread and one egg
Mix until well combined. Remove from the heat
Grease a shallow baking dish
Mix the turmeric with reserved milk. Add the remaining eggs and mix
Spoon the mince mixture into the baking dish
Pour the egg /milk mixture over this
Place the bay leaves on top and push them down, so they are submerged
Put the baking tray into the oven
Cook for about 30 minutes or until the egg custard has set and is nicely browned
Savour the exotic flavours of this meat-free twist on a beloved South African classic. This ingenious dish transforms humble soya mince into a richly spiced filling, where aromatic curry powder and warming turmeric mingle with the surprising sweetness of apricot jam and the deep umami notes of Worcester sauce. The clever combination of milk-soaked bread and eggs creates a silky custard topping, whilst the colourful bell peppers serve as perfect vessels for this fragrant mixture. This vegetarian adaptation maintains all the complex, layered flavours of traditional bobotie while offering a modern, plant-based
In this dish, a great South African favourite – Babotie – is given a twist in two ways. It is usually made with minced meat and then baked in a shallow baking dish in the oven. In this recipe, however, the minced beef is replaced with soya mince ( TVP) Instead of baking it directly in a baking dish, it is stuffed into peppers and then baked. Really tasty, but also a way of keeping up adequate proteinsi in a vegetarian meal
Ingredients
TVP ( Soya ) mince (dry) – 2 cups
Onion – one medium ( finely chopped
Garlic - two cloves (finely chopped)
Curry powder – one tablespoon
Vegetable oil – two tablespoons
Olive oil – 2 tablespoons
Chilli powder – two teaspoons
Apricot jam – two tablespoons
Worcester sauce – one tablespoon ( 15ml)
Bread – one thick slice ( preferably white bread)
Milk – one cup
Eggs – three large
Balsamic vinegar – one tablespoon
Butter – one teaspoon
Bell peppers – four
Turmeric - half a teaspoon
Instructions
Reconstitute the Soya mince using this method
Soak the bread in the milk for ten minutes and then drain. Reserve the drained milk in a jug
Remove the tops of the bell peppers and discard the seeds. Cut in half lengthwise
Grease a baking dish with the butter
Place the bell peppers in the baking dish and drizzle with olive oil.
Heat the oven to 200 degrees Celsius
Fry the onion in the vegetable oil in a skillet until it begins to change colour
Now add the garlic and cook for a minute
Add the curry and chilli powders. Fry for two to three minutes ( see note)
Next, the balsamic vinegar, Worchester sauce and apricot jam. Stir until well combined
Follow this with the reconstituted soya mince. Saute for a minute or two
Add the milk-soaked bread. Mix until well combined with the rest of the ingredients
‘Add the remaining eggs to the reserved milk. Add the turmeric and mix well
Spoon the meat mixture into the peppers up to three-quarters full
Pour in the egg/ milk mixture to fill the peppers to the top
Place the stuffed peppers in the oven for 30 to 40 minutes
Finally, Once the peppers have softened and the egg mixture has browned, remove from the oven
Serve with chutney
Notes
It is important to cook out spices. Cooking out means frying until the essential oils of the spices have been released
This sauce is served with Phutu pap ( a firm maize porridge similar to polenta) at braais ( barbeques) in South Africa. It super easy to make but also delivers in taste. It is served hot with the Putu but is also fantastic when eaten with fresh buttered bread. Definitely worth trying. Lekker eet.
Ingredients
Very ripe tomatoes – five to six ( chopped)
Onions – two medium ( chopped)
Garlic - two cloves ( finely chopped)
Vegetable oil – five tablespoons
Salt – one teaspoon
Chilli flakes – for seasoning
Instructions
Heat the oil in a skillet
Add onions and fry until they begin to change colour
Add the Chillies and garlic. Fry for a minute
Now add the tomatoes
Turn down the heat and gently fry the tomatoes until soft
You are looking for a thick sauce, with most of the moisture from the tomatoes having been cooked out.
Taste for spiciness. Add Chilli flakes to the required taste if a spicier sauce is preferred
Transform ordinary pork chops into a mouthwatering main dish with this sweet and savoury marinade that strikes the perfect balance between Asian and Western flavours. The combination of ketchup, soya sauce, and Worcester sauce creates a rich umami base, while brown sugar and sweet chilli sauceadd a delectable caramelized sweetness. A splash of lemon juice brightens the marinade and helps tenderize the meat, while chilli flakes bring a pleasant heat that complements the natural flavour of the pork. This versatile marinade works equally well for grilling, pan-searing, or baking your chops, resulting in juicy, flavourful meat that’s sure to become a family favourite.
A great recipe for a BBQ. Succulent pork chops marinated in a sweet and sour marinade ,with the piquancy of chillies to add that extra zing to the dish. This can also be grilled in the oven nut be careful that you keep the heat down to prevent burning
Ingredients
Pork Chops – 5
Ketchup – 2 tablespoons
Soya sauce ( or Tamari for gluten-free) – one tablespoon
Worcester sauce – one tablespoon
Brown sugar – one tablespoon
Sweet chilli sauce – one tablespoon
Lemon juice – one teaspoon
Vegetable oil – two tablespoons
Chilli flakes – one tablespoon
Instructions
Mix all the ingredients except for the Chilli flakes
Once well-blended, pour into a large zip lock bag. Add the pork chops and work the marinade until the chops are coated evenly with marinade
Place in the refrigerator for 6 to 8 hours or overnight
Barbecue over a slow fire. The coals mustn't be flaming because the sugar in this recipe will cause the meat to burn
This aromatic South African curry marries tender lamb pieces with potatoes in a rich, spice-laden sauce. The dish begins by blooming whole spices – black cardamom, bay leaves, cloves, star anise, cinnamon, and fennel seeds – in a mixture of ghee and oil, followed by sautéing onions, ginger, and garlic until golden. The lamb is then browned and simmered with tomatoes, green chillies, and a warming blend of ground spices including turmeric, chili powder, and signature Madras curry powder. Potatoes are added partway through cooking, and the curry is finished with a sprinkle of garam masala, allowing all the spices to meld into a deep, complex flavour profile characteristic of Durban-style curry.
Having spent a part of my childhood living just outside Durban in South Africa, this a dish that is close to my heart. Spicy, thick and brimming with flavour, it is an essential part of another South African favourite, the " Bunny Chow". In this dish a quarter or half loaf of bread has the white inner part removed and the curry is scooped into the crust. The white bread is then dipped into the sauce as part of the pure enjoyment of eating this wonderful food.
Ingredients
Meat, and vegetables
Lamb – 500 grams ( cut into bite-size pieces
Onion – one medium ( sliced)
Ginger – two inches ( peeled and finely sliced and chopped)
Garlic – two cloves
Tomatoes – three medium
Potatoes – two medium ( peeled and cut into quarters)
Green chillies – three
Spices
Black cardamom – one
Bay leaves – two
Cloves – three
Turmeric – ½ teaspoon
Chilli powder – one teaspoon
Star anise - one
Madras curry powder – one and a half tablespoons
Whole cinnamon – two inches
Fennel seeds - ½ tablespoon
Garam masala - one teaspoon
Other
Ghee – three tablespoons
Vegetable oil – one tablespoon
Salt – ½ teaspoon
Instructions
Add the vegetable oil to a medium-sized pot. Bring to frying temperature.
Next add, the cinnamon stick, star anise, black cardamom and bay leaf. Stir until fragrant ( 10 to 15 seconds).
Add the green chillies, ginger and garlic. Stir for thirty seconds
Now add the onions Saute until they start to become translucent.
Next, the green chillies, ginger and garlic. Stir for thirty seconds
Add the curry, turmeric and chilli powders plus the fennel seed. Allow to cook through.
Now add the lamb pieces. Make sure that they all get coated in the spice mix.
Once the lamb begins to brown
Finally , add the tomatoes, potatoes and a ½ cup of water.
Stir in the salt
Turn down the heat to low. Place a lid on the pot.
Stir every now and then
Once the potatoes have cooked ,the sauce will have thickened, and the curry should be ready. A good indication that it is done is that red oil will have risen to the surface.
The finishing touch is to add the garam masala and stir through
Serve with sambals ( chopped tomato and onion, with a dash of vinegar), white rice and chutney . Also good with Indian flatbreads (chapatis and naans).
Traditional South African bobotietakes an innovative turn in this fusion recipe, where the aromatic spiced meat filling finds a new home in colourful bell peppers. This creative adaptation marries the Cape Malay classic’s signature blend of curry-spiced meat and fruit sweetness with the modern appeal of stuffed peppers. The combination of Madras curry powder, turmeric, and chilli creates a warmly spiced base, while apricot jam adds the characteristic sweet note that makes bobotie so distinctive. A custard topping, enriched with eggs and milk-soaked bread, creates the same beloved layers of the original dish, while the bell pepper vessels add a fresh, contemporary twist. This reimagining of bobotie demonstrates how traditional recipes can evolve while maintaining their essential character, offering both comfort and surprise in every bite.
Many South Africans will recognize the ingredients as being similar to Babotie, the national dish of the country . And that is exactly what this recipe is about. Bell peppers that have stuffed with a Babotie flavoured mince and topped with a savoury egg and milk custard.. This fusion results in the best of both worlds. Moist and succulent baked peppers with the wonderful flavour of Babotie
Ingredients
Minced meat – 500 grams (beef or lamb)
Onion – one medium ( diced 6mm)
Garlic - two cloves finely chopped
Madras curry powder – one and a half tablespoons
Vegetable oil – two tablespoons
Olive oil – 2 tablespoons
Chilli powder – two teaspoons
Apricot jam – two tablespoons ( see note)
Worchester sauce – one tablespoon ( 15ml)
Bread – one thick slice ( preferably white bread)
Milk – one cup
Eggs – three eggs
Balsamic vinegar – one tablespoon
Butter – one teaspoon
Bell peppers – four
Turmeric - half a teaspoon
Instructions
Soak the bread in the milk for ten minutes and then drain. Keep remaining milk to one side
Remove the tops of the bell peppers and discard the seeds. Cut in half lengthwise
Grease a baking dish with the butter
Place the bell peppers in the baking dish and drizzle with the olive oil. Keep to one side.
Heat the oven to 200 degrees Celsius
Fry the onion in the vegetable oil until translucent
Add the garlic and cook for a minute
Add the curry and chilli powders. Fry until the spices are cooked out ( see note)
Add the balsamic vinegar, Worchester sauce and apricot jam. Stir until well combined
Add the meat and cook until all pinkness has been eliminated and beginning to brown
Add the soaked bread and an egg . Mix until well combined with the mince
In a pouring jug, add the remaining eggs to the reserved milk. Add the turmeric and mix well
Stuff the peppers with meat mixture up three quarters full
Pour in the egg milk custard to the top
Place in the oven for 30 to 40 minutes
In this time the peppers will have become cooked and the egg custard browned
Serve
Notes
Cooking out means until the essentials of the spices have been released
To turn this into a low carb meal use our recipe for low carb babotie
This recipe yields 4 servings
Keywords: South African Babotie stuffed bell peppers
Mmm Babotie. I have yet to meet a person who doesn't like it. Whilst now a traditional dish in South Africa, it had its origins in Indonesia It was adapted to fit local ingredients to become what it is today. It is a wonderful combination of savoury, spicy, sweet and sour browned minced meat in firmly set egg custard, which becomes golden brown and crispy on top after being baked. It is traditionally served with apricot chutney ( Mrs Balls of course)
Ingredients
Minced meat - 1 kilogram (beef or lamb)
Onion – one medium ( diced 6mm)
Garlic - two cloves finely chopped
Madras curry powder – one tablespoon
Vegetable oil – two tablespoons
Chilli powder – one tablespoon
Low carb apricot jam – two tablespoons ( see note)
Worcester sauce – one tablespoon ( 15ml)
Turmeric – one teaspoon
Almond milk – 375 ml
Low carb bread – one thick slice ( see note)
Eggs – five large
Bay leaves – 4 dried
Balsamic vinegar – one tablespoon
Butter – one teaspoon
Flaked almonds – one tablespoon
Instructions
Start pre-heating of oven to 180 degrees Celsius
Soak the bread in the almond milk for ten minutes, then drain and keep one side
Mix 4 eggs with remaining milk. Add turmeric and stir well.
Heat oil to a medium heat
Add onions and fry until translucent.
Add garlic and stir for a minute
Add curry and chilli powders – Stir until spices have cooked through
Add Worchester sauce, balsamic vinegar and apricot jam
Stir rapidly to combine ingredients
Add meat and fry until all pinkness has disappeared
Add remaining egg, drained bread and almond flakes
Mix until well combined
Grease a baking dish with butter
Spoon the cooked meat into the dish and spread evenly
Pour the egg/ milk mixture over the meat
Place bay leaves on top and push down until submerged
Bake in the centre of the preheated oven for 45 to 60 minutes until the egg topping has browned
Serve
Notes
For this recipe I use diabetic low sugar apricot jam
South African chilli bites, are a popular snack or appetizer in South African cuisine. They have their origin in India and were brought to the country Indian indentured labourers Here’s a recipe to make them:
Ingredients:
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for extra heat)
1/4 cup chopped fresh coriander (cilantro)
1/4 cup chopped green onions
1/4 cup chopped green chillies (remove seeds for less heat)
2 tablespoons vegetable oil
1/2 cup water
Oil for deep frying
Instructions:
In a large mixing bowl, combine the flour, baking powder, salt, sugar, cumin, coriander, turmeric, paprika, and cayenne pepper (if using). Mix well.
Add the chopped coriander, green onions, and green chillies to the flour mixture and stir until well combined.
Add the vegetable oil and water to the mixture and stir until a thick batter forms.
Heat the oil for deep frying in a medium-sized pot or deep fryer.
Using a tablespoon, drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy, about 3-4 minutes.
Remove the chilli bites from the oil with a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil.
Serve the chilli bites hot with your favourite dipping sauce, such as sweet chilli sauce or tamarind chutney.
Note: Be careful when working with hot oil, and make sure the chilli bites are fully cooked and crispy before removing them from the oil. Adjust the level of spiciness to your taste preferences by adding or reducing the amount of green chillies and cayenne pepper.
Bring the vibrant flavours of South African cuisine to your table with this hearty and aromatic Chakalaka. This beloved spicy vegetable relish, originating from the townships of Johannesburg, transforms simple ingredients into a bold and satisfying dish. The combination of crisp bell peppers, fresh tomatoes, and fiery green chillies creates a perfect balance of textures and heat, while baked beans add a rich, satisfying element that makes this dish both nutritious and filling. Whether served hot or cold, this versatile condiment pairs beautifully with pap (maize porridge), bread, or grilled meats, making it an essential addition to any South African-inspired meal.
This is a recipe that was given to me by an old friend in South Africa many years ago. The first time I tasted it I was absolutely amazed by the flavour and to this day nothing has changed. It is such an easy to make recipe that manages to capture a taste of the excellence of African cuisine at it's simplest and but very best. Enjoy Chalalaka as a side to barbequed meat, Its also great on its own with a buttered bread roll. Ukonwabele ukutya kwakho
Ingredients
White onion - 1 medium sliced
Bell pepper - 1 any colour -sliced
Fresh tomatoes - 3 medium - finely chopped
vegetable oil - 2 tablespoons
Green chillies - 3 to 4 sliced ( use a fairly hot chilli)
Baked beans in tomato sauce - One can
Tomato paste - 1 teaspoon
Instructions
Heat oil in a pan and add onions. Fry until they are turning translucent
Add bell peppers and chillies and cook slowly for about 10 minutes or until bell peppers start to become soft
Add tomatoes and tomato paste with a bit of water and stir
Transform three cuts of meat into authentic boerewors with this traditional South Africanrecipe that combines beef, pork, and bacon in perfect harmony. This hearty sausage features a distinctive blend of whole coriander seeds, cloves, and nutmeg, while chilli flakes add a generous kick of heat that complements the rich meat mixture. Brown vinegarensures moisture and tang, while the careful ratio of spices creates layers of flavor that develop further during cooking. When coiled into its characteristic spiral shape using traditional casings, this robust sausage delivers the rich, spicy flavours that have made boerewors a national treasure and an essential feature of any proper South African braai (barbecue).
Anyone who knows a South African will tell you that they are diehard fans of barbequing or “braaing “as it is known in South Africa. Being a South African means that I know where that comes from. It’s so inbred that it’s almost part of our DNA This sausage is a vital part of an authentic South African “braai”. It has a wonderful spicy taste that takes on a character all of its own when barbequed. The basic boerewors is made using mainly pepper and coriander as spices, but adding Chilli adds that special component that takes something that is already fantastic to Supa Dupa great.
Ingredients
Beef – 2 kg - (4. 2 pounds)
Pork - 1kg - (2.2 pounds)
Streaky bacon or fatty lamb - 500 grams (approx. a pound) (see note)
Soak the sausage casings in cold water for 24 hours to remove excess salt
Cut the meat into 25mm x 25mm (1-inch x 1- inch) pieces. Keep cool in a big mixing basin (plastic, porcelain or enamel coated)
Combine all the whole spices and grind until fine. Mix with Chilli flakes, salt and ground nutmeg.
Pour the vinegar over the meat and using your hands blend in the spice mix until all pieces are well coated.
Allow to marinate in the fridge for 3- 4 hours
Making the sausage
Prior to beginning mincing of meat, rinse the sausage casing in fresh clean water and then soak in lukewarm water for 30 minutes
Mince the meat into a coarse mince using a 4.5mm (0.177 inch) mincing plate.( or closest size )
Place mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausage will burst when it is cooked
Set quantity aside needed for immediate barbequing and freeze the rest
Notes
Boerewors benefits from having approximately 10 % - 15% of its finished weight as fat. It the fat is omitted the sausage becomes dry when cooked. This recipe calls for the minimum amount that should be used but if you want a juicier sausage increase the fat content. Traditional boerewors is a mixture of beef and pork, but it works equally well with lamb