METHOD

TOOKE LOAF

1. Place minced meat in a sauce pan, add garlic and a little hot water and bring to boil until the meat is tender. Drain the liquid and keep it for gravy.
2. Dry the meat, add onions and mush rooms, and cook for 3 minutes.
3. Add a little oil to prevent the food from burning.
4. Add all the vegetables, royco, curry powder and white pepper and cook for minutes.
5. Mix RTF in 500 mls of warm water and stir to a soft dropping mixture. Add the mixture to the meat and vegetable mix. Remove from heat and mix thoroughly.
6. Return the food to the heat and stir well to avoid burning at the bottom for 3 minutes.
7. Remove from the heat and portion out the mixture onto six pieces of 15 x 15 cm of aluminum foil.
8. Slice the boiled matooke and place on top of the mixture. Wrap well and bake for 25 minutes in a hot oven. Alternatively, place the mixture in a well greased baking pan and place the cooked matooke slices on top and bake for 25 minutes in a hot oven.
9. When ready, remove from the oven and smear the top with a little oil.
10. Serve with well spiced gravy.

GRAVY

1. Melt butter over gentle heat.
2. Add onions and garlic and fry until soft. Reduce the heat.
3. Mix RTF with a little water and add to the onions and garlic.
4. Add mixed herbs, curry powder and white pepper and continue cooking.
5. Add the stock from the boiled minced meat.
6. Add salt and cook for 3 minutes. Remove from heat and serve with baked loaf.