African bobotie dish


  • 150 grams of mango chutney
  • 30 grams of raisins
  • 350 ml of whole milk
  • 4 bay leaves
  • 3 eggs
  • 3 slices of white bread
  • 100 ml of water
  • 2 onions
  • 2 cloves of garlic
  • half a lemon
  • 1 tablespoon of apricot jam
  • 3 tablespoons of tomato purée (concentrated)
  • 1 teaspoon of dried oregano
  • 1 teaspoon of ground cumin seeds
  • ½ teaspoon of turmeric
  • 400 grams of Zwan Chicken & Beef Cocktail Sausages


Preheat the (fan) oven to 180 degrees Celsius.

Cut the crusts off 3 slices of white bread and then cut them into cubes. Pour about 100 ml of whole milk over the bread and let the milk soak in for a while.

Chop 2-3 onions and finely chop 2 cloves of garlic. Add a good splash of oil to the pan and fry the onion for 3 minutes. Add the garlic and fry for another minute.

Turn down the heat and then add 4 teaspoons of curry powder, 1 teaspoon of ground cumin seeds, 1 teaspoon of dried oregano and 1 teaspoon of turmeric. Mix everything together well. Add an extra dash of (olive) oil if necessary. Fry for another minute.

Then add half the can of chicken and beef hot cocktail sausages and fry until browned.

Turn off the heat and add 150 grams of mango chutney, 1 generous tablespoon of apricot jam, the juice of half a lemon, 3 teaspoons of tomato purée (35 grams) and 30 grams of raisins. Turn the heat back on gently and stir the mixture together.

Drain the excess milk from the bread and add the bread to the mixture. Mix well until the bread is incorporated. This binds the mixture. Add 100 ml of water and mix well once more on low heat.

Transfer the mixture to an oven dish (or keep it in the pan if the pan is oven-proof). Press the mixture down well with the rounded side of a spoon.

Take a mixing bowl and beat 3 eggs. Pour in 250 ml of whole milk along with a pinch of salt and pepper and stir well.

Slice the remaining sausages and stir them into the egg mixture.

Pour the egg mixture over the contents of the oven dish and distribute 3-4 bay leaves over the top. Bake for 40-45 minutes. Serve with rice and possibly a fresh salad.



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