Yield: 4 Cooking Time: 1 Hour Difficulty: Easy Full Episode: A Taste of South Africa (Season 6)


  1. Heat the oven to 180° Grease 4 oven proof ramekins.
  2. Heat the oil in a pan over a medium heat.
  3. Gently fry the onion and the garlic.
  4. Add the mince.
  5. Cook the mince until it is nice and crumbly.
  6. Add the spices and mix.
  7. Add the grated carrot to the pan.
  8. Add the lemon juice and mix in.
  9. Add the soaked white bread. Making sure to mix it in properly.
  10. Add the almonds and mix through.
  11. In a separate bowl lightly whisk together the milk and eggs. Add seasoning.
  12. Spoon the meat mixture into individual oven proof ramekins.
  13. Level the meat mixture using the back of a spoon.
  14. Place the bay leaves over the meat mixture.
  15. Then gently pour the egg mixture over the meat and bay leaves.
  16. Bake for about 30minutes
  17. The egg custard should be firm, set and a golden colour.
  18. Serve with yellow aromatic rice, sliced banana, chutney, raisins and coconut.


4 Oven Proof Ramekins
Large Saute Pan
Mixing Bowl
Full Episode: A Taste of South Africa (Season 6)


  • 30ml Oil
  • 1 Large Carrot, peeled and grated
  • 2 Onions, finely chopped
  • 10ml Crushed Garlic
  • 500g Mince
  • 5ml Ground Corriander
  • 5ml Ground Ginger
  • 5ml Curry Powder
  • 5ml Cinnamon
  • 5ml Turmeric
  • 5ml Sugar
  • 5ml Apricot jam
  • 5ml Salt
  • 15ml Fresh Lemon Juice
  • Thick Slice of White Bread, soaked in milk
  • 125ml Flaked Almond
  • 3-4 Bay Leaves
  • 250ml Fresh Milk
  • 2 Eggs
  • Seasoning