Pronounced ba-boor-tea, the national dish of South Africa is a delicious mixture of curried meat and fruit with a creamy golden topping, not dissimilar to moussaka.
Recipe type: Main Course
Cuisine: South African
Serves: 4
  • 2 slices white bread – torn up
  • 200ml milk
  • 2 tablespoons olive oil
  • 2 onions chopped
  • 2 garlic cloves, crushed
  • 1kg minced beef
  • Seasoned Pioneers Malay curry powder - 2tbs
  • 1 tsp Rosemary
  • 1 apple - grated
  • Zest of 1 small lemon
  • 2 tablespoons apricot jam
  • 3 tablespoons Raisins (optional)
  • 4 bay leaves
  • Salt
  • Black pepper
  • For the topping:
  • 300ml full-cream milk
  • 2 large eggs
  • 1 teaspoon of mustard
  1. Preheat oven to 180C.
  2. Place the bread into a bowl and pour over the milk. Cover and leave to soak.
  3. Heat the oil in a heavy based pan and fry the onions until they have softened and are beginning to colour slightly.
  4. Add the garlic and beef, fry for about another 5 minutes.
  5. Mix in the Malay curry powder, Rosemary, apple, lemon zest, apricot jam, sultanas and ground bay leaves. Stir and season with a salt and a little black pepper.
  6. Put a lid on the pan, reduce the heat and allow to cook gently for a further 15 minutes.
  7. Remove the bread from the milk and mix thoroughly through the cooking mixture. Pour this mixture into an ovenproof dish and flatten out with a wooden spoon.
  8. In a medium bowl beat the egg together with the milk and mustard and season with salt and pepper.
  9. Pour over the meat mixture and place in the oven for approx. 40 minutes until the top has turned golden and is nicely set.
  10. Serve with Chakalaka and Yellow Rice
Recipe by Edinburgh Foody at