South Africa’s national dish, traditionally made with beef or lamb mince and a baked custard topping. Other variants include a fish and vegetarian alternative. Interestingly this dish has its roots in Europe – think Greek moussaka. Turmeric was introduced to Europe in the middle ages by the crusaders. On the old Cape and Karoo farms, this dish was traditionally made with the leftover meats from the Sunday roast.

2 thick slices stale white bread, crusts removed
1 cup milk
Oil for frying
1 large onion, peeled and finely chopped
1/2 – 1T curry powder
1t turmeric
1kg lean beef or lamb mince
1/2 cup seedless raisins
1/2 cup almond nibs or slivers
1T smooth apricot jam
1T fruit chutney
2T lemon juice
Salt to season

3 large eggs
4 bay or lemon leaves

  1. Preheat oven to 180°C.
  2. Place the bread in a bowl, sprinkle with milk. Allow to stand for 2 to 3 minutes, then gently squeeze dry, reserving both the milk and bread in two separate bowls.
  3. Heat oil in a large pot. Add the onion and fry until soft. Add the curry powder and turmeric and mix in.
  4. Add the mince, raisins and almonds, and fry until the meat is lightly coloured. Remove and transfer to a large bowl.
  5. To the cooked meat mix in the bread, apricot jam, chutney and lemon juice. Season to taste.
  6. Place the meat mixture in a large casserole or baking dish and pack down firmly.
  7. Whisk together the reserved milk with the eggs and a pinch of salt. Pour over the meat mixture, then arrange the bay/lemon leaves on top.
  8. Place in a preheated oven for ±35-45 minutes or until the egg is set – do not overcook!!. Traditionally served with yellow rice and chutney.

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.