BABOOTIE - an easy-to-make South African delight...
2 pounds ground beef
2 onions, grated or chopped
2 cloves garlic, chopped
1 16-ounce can stewed tomatoes, chopped in small pieces
1½ tablespoons sugar
2 tablespoons curry powder
1 tablespoon garam marsala (optional but recommended)
2 tablespoons vinegar
1 to 2 teaspoons salt
2 firm bananas, sliced
2 apples, peeled, cored and diced
½ cup raisins
Tomato paste as needed to thicken
Brown the beef, onions and garlic in a large skillet. Drain off excess fat. Add all other ingredients. Simmer, stirring frequently, for 30 minutes. Serve over rice (serves 4 to 6 people).
Excellent when served with butternut squash coleslaw:
8 ounces fresh creamy goat cheese, room temperature
3 tablespoons honey
6 tablespoons extra-virgin olive oil
4 teaspoons apple cider vinegar
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 large butternut squash
1 cup dried cranberries
1 cup toasted walnuts
4 tablespoons chopped parsley leaves
In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plenty of freshly ground black pepper. Stir well with a whisk until fully combined and creamy.
Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandolin or sharp knife, julienne the peeled cylinder into fine long matchsticks. This should yield about 4 cups. Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley.
The butternut squash coleslaw sounds neat!
I never thought you could eat butternut squash raw - but why not!
I think “Babootie” is also a Tagalog (Filipino) word (not sure of spelling) meaning wonderful!