I have copied many of my mother-in-law’s recipes over the years and this is one of them. I can remember right after my husband and I were married thirty-something years ago how we used to go to his parents’ house every Friday night for dinner and we always got a fabulous meal, lovingly prepared by her. She was an excellent cook and baker and way back then my cooking skills were very limited. This recipe appeared in an Afrikaans magazine called Rooi Rose 35 years ago and won first prize in a competition.
1 thick slice white bread
250 ml water
500 grams beef mince
1 ml nutmeg
1 ml cloves
7 ml salt
15 ml butter
15 milliliters flour
15ml curry powder
60ml red vinegar
15 ml lemon juice
325 ml water
45 ml apricot jam
15 ml sugar
2 ml salt
Soak the bread in the water and squeeze out excess. Mix with the mince.
Add the beaten egg, nutmeg, cloves, salt and pepper and work it all together with your hands.
Roll the meat into balls and coat them with flour. Place loosely in a deep greased dish that has a lid.
Fry the onion in the butter until light brown. Stir in the flour and curry powder and add the vinegar, lemon juice and water slowly and stir well.
Add the jam, sugar and 3 of the bananas, sliced, as well as the grated apples. Cook slowly and keep stirring until the bananas are soft.
Slice the remainder of the bananas and place between the meatballs. Pour the sauce over the meatballs and bake about an hour and a half in a moderate oven (180 C) with the lid on.
Serves 4 – 6
N.B. The sauce can also be served with other meat or fish or sliced hard-boiled eggs on toast. For curried meat: Cook the meat in a pressure cooker. Make the sauce and add 125 ml sultanas. Add to the meat and cook for half an hour. (Be careful, it burns very easily!)