What makes a memorable meal? Is it the most expensive dish, food eaten on a special occasion or a feast shared with close family or friends?

Is it one eaten in a celebrity-chef restaurant or one you’ve slaved over for a couple of hours? Is it a specific dish or a tasting menu where each dish is paired with wine?

One of my memorable meals, and indeed days, was a prize where a South African chef cooked a brilliant five-course meal for 14 of us in our house using my ancient Creda cooker.

Interestingly one of my favourite dishes was eaten in Africa, at the Selous Game Reserve in Tanzania. 

We’d been out on the usual early morning game drive and returned mid-morning for brunch. 

We were first back, as the others had been delayed by a sighting, and we were invited to tuck into the buffet. 

As well as the usual salad, there was what I thought was lasagne. But when I sat down and tasted it, I realised it was something completely different - a sweet, but spicy mince with dried fruit and a custard topping. I was on seconds whilst the others were still ogling a pack of wild dogs.  

Whilst my description may not have enticed you, do give it a try. It’s an ideal dish for summer along with a crisp salad and buttered new potatoes. 

Bobotie - serves 4

Main ingredients

  • 2 slices of white bread
  • 1 onion, chopped
  • 1 tbsp oil
  • 2 garlic cloves, crushed
  • 500g lean minced beef
  • 2 tbsp madras curry paste
  • ½ tsp dried mixed herbs
  • 2 cloves
  • 2 tbsp dried morello cherries
  • 1 tbsp mango chutney (or any other fruit chutney)
  • 2 tbsp sultanas

Topping ingredients

  • 150 ml milk
  • 1 large egg
  • 3 bay leaves

Method

  • Pour water over the bread and leave to soak.
  • Fry the onion in the oil until soft (around 10 minutes).
  • Add the garlic and mince and stir well.
  • Stir in the remaining main ingredients and then gently simmer with the lid on for 15 minutes.
  • Squeeze the water from the bread and stir into the mince.
  • Transfer the mixture to an over-proof dish and press down well.
  • Beat the egg into the milk, season with salt and pepper, and pour over the mince.
  • Scatter the bay leaves and cook in a pre-heated oven at 180C/fan 160C/gas 4 for 40 minutes until the top is golden and set.

What was your most memorable meal? Let me know by e-mailing foodintheforest@btinternet.com