Kegeree
Origin: Cape Town, South Africa
Source: Hildagonda J. Duckitt, 1891
Ingredients
- 1 lb Boiled Fish
- 5 Eggs
- 1 lb Rice
- 3 oz Butter
- pinch Cayenne Pepper
- pinch Salt
- pinch Nutmeg
Instructions
- Wash and boil the rice until tender.
- Break the fish into pieces, carefully removing all bones.
- Put the butter, fish, and rice into a stewpan with cayenne, salt, and a little nutmeg.
- Stir well.
- Add the eggs (well beaten).
- Stir over the fire until quite hot.
- Serve in a hot dish.