Spiced minced meat baked with an egg-based topping!



Prep time

20 minutes

Cook time

1 hour

Pronounced ba-bo-tea, this dish is said by many to be the national dish of South Africa.


1 white onion, diced
4 cloves garlic, crushed
3 slices bread
240ml + 120ml milk
4 tsps mild curry powder
2 tsps dried mixed herbs
1 tsp cumin
1 tsp turmeric
500g minced beef
2 tbsps apricot jam
1 lemon, juice and zest
2 tbsps tomato puree
2 large eggs
4 bay leaves
salt and pepper, to taste


1. Preheat oven to 180C.

2. Soak the bread in the 240ml of milk. Leave to one side.

3. Add oil to a pan on a medium heat, once hot add the onions and cook until soft.

4. Now add the garlic and cook for a few minutes, ensuring not to burn.

5. Next add the curry powder, mixed herbs, cumin and turmeric – stirring continously for 2-3 minutes.

6. Add the mince, and cook, breaking it up as you go. Once fully browned add the jam, tomato puree, lemon juice and zest and season with salt and pepper. Cook untill fully combined.

7. Remove from the heat, squeeze the milk from the bread (keeping the milk for later) and tear into small pieces before adding into the mince mix and stir. Then spread evenly into an oven proof dish.

8. Add both lots of milk into one bowl and beat in the eggs, season with salt and pepper then pour over the mince. Add bay leaves on top.

9. Bake uncovered for 45 minutes, until golden brown.

Chef’s tips

Omit the beef mince for quorn to make it vegetarian!

Serve with Bludjang and some South African Rice for a full meal.


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