South African Boburti

Cook the gruel in the vegetable soup until soft (about 25-half hours).

In the meantime, sauté the onions until soft, and briefly lightly toss with the tomatoes. Add the rest of the ingredients and season with curry, salt and freshly ground pepper. Put everything into a gratin dish together with the green seed mixture.

Mix the eggs with the milk, salt and pepper and pour over the boburti. Bake in the oven at 180g for 20 min.

45 min

Tip: If you don’t like raisins, just leave them out.

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