Friday, 15 May 2015

Bobotie (In a Pumpkin)

For our first banting dinner, I was inspired by two things. The first was half a pumpkin that was sitting in my fridge, and the other was this video by Suzelle DIY on how to make bobotie in a pumpkin.

After googling a bit for a low carb bobotie recipe, I decided on this one that was shared by a listener on RSG. I changed it a little; some things I didn't have to hand, and some things because I'm pretty sure it's a typo - 500g of butter is a whole block :)

I had a little filling left over after stuffing the pumpkin, and baked it separately for lunch the next day. I was quite pleased with how it turned out, and it makes a great centre piece to present to guests. I made a little basmati rice for the kiddo who liked it as well (except for the onion, which I had to pick out by hand... you've got to learn to pick your battles - no pun intended - especially when he ate all his pumpkin).

Banting bobotie


  • 2 Tbsp oil, butter or coconut oil
  • 1 onion, chopped
  • 500g minced beef
  • 2 tsp curry powder or garam massala
  • 2 tsp ground cinnamon
  • 1 tsp turmeric
  • 1 apple, grated
  • 6 Tbsp (90ml) unsweetened desiccated coconut
  • 1 Tbsp sweetener (e.g. xylitol)
  • 2 Tbsp balsamic vinegar
  • 1 sachet or Tbsp of concentrated beef stock (or salt to taste)
  • 4 eggs
  • ½ cup cream
  • 1 small or half a large pumpkin - optional (I used a boerpampoen, or white pumpkin, which isn't too watery)


  1. Preheat your oven to 180o C
  2. Heat the oil over medium heat
  3. Sautee the onions, then add the mince and brown
  4. Add the spices and saute until they get fragrant
  5. Add the vinegar, apple, sweetener and coconut
  6. Cover and simmer over low heat for 10 minutes
  7. Place in either a greased oven dish, or the hollowed out pumpkin (remove the seeds, but not the flesh, unless there isn't enough space)
  8. Beat the eggs and cream together and pour over the filling
  9. Bake for 1.5 hours (or half an hour if using an oven dish). If using a pumpkin, test by checking if the pumpkin flesh is soft with a skewer or toothpick. If not, check if the egg custard topping is set.

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