* One 1.5 kg chicken;
50 g Rama margarine;
2 onions, sliced;
2 cloves garlic, chopped;
10 ml. ground ginger;
30 ml curry powder;
2 tomatoes, chopped;
700 g pumpkin, cubed;
10 ml salt.
Serves 6.

* Heat margarine and fry onions, garlic and ginger for 5 minutes. Add curry powder and continue cooking for 1 minute. Add chicken, cut into pieces, tomatoes, pumpkin and salt. Mix well. Cover and cook slowly for 1 to 2 hours, or until chicken is tender.
Mash pumpkin before serving.

* Dry grated potatoes well. Beat eggs and add with flour, salt and onion, to potatoes. Heat oil in a small heavy frying pan. Pour mixture, to 5 mm thick, into pan. Brown, then turn to brown second side.

3 kg meaty pork spare-ribs, cut into ribs;
2 onions, quartered;
2 cloves of garlic, crushed;
5 ml salt;
freshly ground black pepper;
5 cm piece green ginger, finely chopped;
1.5 l meat stock.

SAUCE: 150 ml cider vinegar;
75 ml clear honey;
200 ml chutney;
10 ml. mustard powder;
50 ml soft brown sugar;
250 ml. tomato sauce; 50 ml. tomato paste;
50 ml lemon juice;
37.5 ml. glacé ginger in syrup, finely chopped;
20 ml ginger syrup;
50 ml Worcester sauce;
salt; freshly ground black pepper.

1. The day before serving, place ribs in a large saucepan with onions, garlic, seasoning and ginger
2. Add the meat stock and bring to the boil. Simmer for 1 hour, skimming off any foam
3. Remove from heat, drain and place in a single layer in a roasting pan. Cool and refrigerate
4. Combine all the ingredients for sauce in a saucepan and bring to the boil. Remove from heat and cool
5. About 1 hour before serving, pour sauce over ribs and roast at 160°C for 45 minutes, or until crisp and golden brown.
Turn occasionally. Serve hot or cold. (6 portions)

                           1                 slice of white bread           1

                      250ml                  water                       1 cup
         
                      30g (30ml)            fat                          2 tablespoons

                      2                  onions, chopped               2

                      30ml.             curry powder                 2 tablespoons

                      15ml                   sugar                        1 tablespoon

                      To taste        salt and pepper               to taste

                      30ml                lemon juice                 2 tablespoons

                      1kg         minced mutton or beef        2 pounds

                      2                           eggs                        2

                      Pinch                     salt                         pinch

                                               Bay leaves

                                         Chopped almonds

1. Soak the bread in 125 ml (½ cup) of the water and mash with a fork.

2. Heat the fat in a frying pan and fry the onion until golden brown.

3. Add the mashed bread, curry powder, sugar, salt, pepper, lemon juice and minced meat to the onion. Mix well together with one beaten egg.

4. Pour the meat mixture into a greased ovenproof pie dish and bake at 180 ° C (350 ° F) for 30 minutes.

5. Beat the remaining egg together with the salt and the remaining water. Pour over the meat mixture.

6. Place a couple of bay leaves on top and sprinkle the chopped almonds over.

7. Return to the oven and bake for a further 30 minutes.

8. Serve with rice.

Note:

* Vinegar may be used instead of the lemon juice.