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1 Tbsp but­ter
2 large onions, finely chopped
250 g diced bacon
6 pota­toes, diced or sliced
3 cloves chopped gar­lic
250 ml ched­dar cheese
200 ml milk
2 tsp mild curry powder

One could also sub­sti­tute the bacon with left over meat from your pre­vi­ous braai, or use any other spicy meat such as cabanossi or salami.

Cover the pota­toes with tin foil and cook in the fire until ten­der, or boil in a pot of water until soft.

In a flat bot­tomed cast iron pot, fry the onions, gar­lic and bacon in the but­ter, until the onions become translu­cent. Remove the ingre­di­ents from the pot and set aside.

Layer the diced/​sliced potato with the bacon and onion mix­ture and grated cheese alter­na­tively in your flat bot­tomed pot. Repeat the lay­ers, and end with a layer of cheese. Mix the curry pow­der with the milk, and pour over the cheese. Place your pot back in the fire, and heap the lid with coals. Bake for approx­i­mately half an hour, or until the cheese is golden brown.

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