Winter Bobotjie - The Low Carb Way

06 June 2016

Being South African, one of my favourite local dishes is hands down a comforting hearty Winter Bobotjie. I absolutely adore the Cape Malayan influence of anti-inflammatory spices that make this dish so warming and flavourful. Traditional Bobotjie can be very high in calories and unhealthy fats, but with a few simple ingredient swaps, this dish is transformed into a healthy, low carb, high in protein and healthy fats meal, that fits perfectly within a healthy lifestyle plan. If you are vegetarian, simply swap out the ostrich mince for lentils or a frozen mixed vegetable medley. If you are vegan, replace eggs with 2 tbsp. tapioca flour.

Low carb | grain-free | dairy-free | Paleo and Banting friendly

Serves: 6-8 | Ready in 60 mins


2 tbsp. coconut oil
1 large onion, finely chopped
1 tbsp. curry powder
1 tsp. turmeric
1 tsp. cumin
1 kg ostrich mince (or lentils / mixed veg)
1 tsp. Himalayan Pink salt
1/2 cup dried cranberries, soaked in hot water
5 eggs (or 2 tbsp. tapioca flour)
1 cup coconut cream
Pink Salt & ground black pepper
4 bay leaves


Prep Work

Preheat Oven to 180°C 

Lightly grease oven-proof dish with olive oil spray

Step 1:

Heat the coconut oil in a large pot, add the onions and sauté on medium heat.
Add all spices and cook until onion is soft, slightly browned and fragrant.
Add ostrich mince along with 1 tsp pink salt and allow to simmer until the meat is cooked through.

Step 2:

Drain the water from the soaked cranberries and add them to the cooked mince. Sauté for 2-3 mins to allow flavour to seep through. Remove from the heat

Step 3: Prepare custard

Whisk 3 eggs together with coconut cream and season with pink salt & ground black pepper.

Combine remaining 2 eggs into the curried mince mixture and scoop it into a lightly greased oven-proof dish.

Step 4:

Pour the egg & coconut cream mixture over the ostrich mince and place bay leaves on top.

Bake at 180°C for 45 minutes.

Serve with a green salad or some shaved almonds or a sugar-free chutney

For batch cooking, simply cut into servings, place each serving in an airtight container (preferably glass) and freeze. Defrost servings as required.


Yours in Health Always,




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