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Instructions

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   **1. Mini Bobotie Stuffed Peppers**

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   Preheat your oven to 180°C (350°F).

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   In a large pan, sauté onions and garlic until translucent.

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   Add ground meat, cooking until browned. Mix in curry powder, salt, pepper, and apricots.

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   In a bowl, combine the meat mixture with crumbled bread and beaten eggs.

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   Stuff the mini peppers with the bobotie mixture and place on a baking sheet.

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   Bake for 20-25 minutes until the peppers are tender.

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   In a large mixing bowl, combine boiled and halved baby potatoes, onions, bell peppers, sweet corn, and parsley.

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   Stir in mayonnaise and season with salt and pepper.

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    Chill for 2 hours before serving. Serve on skewers or as bites with a side of spicy ketchup.

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    **Boerewors:** Grill the boerewors over a fire or onto a grill pan until cooked through.

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    **Stewed Cape Malay Chicken:** Marinate chicken with spices, brown it, add tomatoes and cook until tender.

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    **Chakalaka:** In a pot, sauté vegetables with curry powder, adding chickpeas and simmering for 15-20 minutes.

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    **Yellow Rice:** Cook rice in butter and turmeric until fluffy. Season well.

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    **Roasted Vegetables:** Toss mixed vegetables with olive oil, salt, and herbs, and roast until golden.

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    **Pap:** Cook maize meal according to package instructions, stirring consistently until smooth.

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    Preheat the oven to 180°C (350°F).

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    Cream butter and sugar together, mixing in eggs.

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    Add flour, apricot jam, and milk, mixing until combined.

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    Pour into greased baking trays and bake for 45-50 minutes.

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    For the custard, combine milk and Amarula, simmer until thickened. Serve over pudding.

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    Prepare the syrup ahead of time, boiling sugar and water until thickened, adding vanilla.

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    For the dough, mix flour, sugar, cocoa, and chopped nuts. Form into small ropes and twist.

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    Deep fry in hot oil until golden and crisp, then dip in syrup.