Number of Servings: 4-6 Ingredients: Group A 15 ml curry (1 tablespoon) 30 ml ginger (2 tablespoons) 30 ml brown sugar (2 tablespoons) 15 ml turmeric (1 tablespoon) 10 ml salt (2 teaspoons) 5 ml pepper (1 teaspoon) Group B 100 grams seedless raisins 30 ml apricot jam (2 tablespoons) 30 ml vinegar (2 tablespoons) 60 ml chutney (4 tablespoons) 30 ml Worcestershire sauce (2 tablespoons) 30 ml tomato paste (2 tablespoons) 30 ml Knorr "Meat Ball Maker" (2 tablespoons) 1 Kg mince (chopped game meat - 2.2 pounds) Directions: Use a heavy based sauce pan.  Heat the pan and place the ingredients of Group A in the sauce pan and heat well.  Put in a piece of butter and chop 5 onions and simmer in above mixture until onions are soft. Remove from heat and add Group B and the meat plus 2 slices of bread that have been soaked in water.  Boil for 20 minutes on low heat. Put in greased oven proof dish.  Pour 1 1/2 cups milk in which 2 eggs have been beaten over the mixture.  Bake for about 3/4 hour by 180 degrees C.  ( at 350 degrees F). Notes & Variations: Contributor: Irene Colbourne, Willowmore, South Africa Anecdotes: Bobotie is a South African dish consisting of spiced chopped meat baked with an egg and milk topping.  The traditional recipe includes dried fruit, walnuts, chutney and curry.  The Bobotie recipe dates back to the 17th century in the Cape of Good Hope and then spread to many colonies throughout Africa.