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World-Class World Cup Cuisine

The World Cup kicks off in South Africa on Friday, so in preparation for the big event "Early Show" contributor Katie Lee prepared some traditional South African cuisine that will make you feel like you're in the stands cheering on your favorite team.

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Grilled Prawns Piri Piri

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For the shrimp:
Juice of 1 lemon
2 tablespoons olive oil
5 garlic cloves, minced
24 large prawns, deveined but leave shell on
Salt and pepper

For the Piri Piri:
2 ounces red chili peppers
2 garlic cloves
1 tablespoon lemon juice
1 cup olive oil

Preheat grill or grill pan to medium high.

In a bowl, combine lemon juice, olive oil, and garlic cloves, whisking to combine. Toss with shrimp and season with salt and pepper. Let sit for 15 minutes. Grill shrimp for about 2-4 minutes on each side or until they pink and cooked through. Serve with piri piri sauce.

For piri piri sauce: In a food processor, combine chili peppers, garlic, and lemon juice. Pulse to combine. Slowly pour in olive oil until emulsified. Store in a sealed jar. This can be prepared in advance (the flavors intensify the longer it sits) and keeps up to two weeks.

Bobotie (South African Meatloaf)

1 tablespoon olive oil
1/2 onion, diced (about 3/4 cup)
1 garlic clove, minced
1 granny smith apple, finely chopped
1/3 cup golden raisins
1 bay leaf
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon curry powder
1 teaspoon turmeric
2 pounds ground beef
4 eggs, lightly beaten
3/4 cup breadcrumbs
1 cup plus 1/4 cup whole milk
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon freshly ground black pepper

Preheat oven to 350°F. Heat the olive oil in a medium skillet over medium heat. Sauté the onions, garlic, and bay leaf until the onions are tender, about 3 minutes. Add the apple and cook until it is tender, about 5 minutes more. Stir in the raisins, parsley, curry powder, and turmeric and cook for another 2 minutes. Remove pan from the heat and let the onion mixture cool. Discard the bay leaf.

In a large mixing bowl, combine the beef, 2 eggs, breadcrumbs, 1/4 cup milk, lemon juice, Worcestershire sauce, salt, pepper, and the cooled onion mixture. Use your hands to mix everything together.
Lightly oil a casserole dish. Transfer the mixture to casserole dish and use your hands to spread it evenly into the dish.

Bake the meatloaf for about 1 hour, until the meatloaf is firm. While meatloaf is baking, whisk remaining 1 cup milk and 2 eggs and season with salt. Increase oven temperature to 400 F. Remove meatloaf from oven and pour milk mixture on top. Bake for 15 minutes until cooked and lightly browned. Let set for about 5 minutes before slicing.

Serve with yellow rice and apricot chutney.

Spicy Tandoori Chicken Gatsby
The Gatsby is the unofficial sandwich of South Africa. Not the healthiest option out there, but for many people at the end of a long night there is nothing better.

To make this for a group, I keep it simple and pick up a few orders of tandoori chicken from my favorite Indian restaurant and start from there. The great thing about a Gatsby is that there is no right or wrong way to make them, but remember to be authentic you can't forget the fries!

1 large hoagie loaf
1 order tandoori chicken
French fries
Provolone cheese
1/2 cup mayonnaise
2 tablespoons sriracha sauce
Shredded lettuce
Tomato slices

Slice the hoagie down the middle but do not cut all the way through. Shred the chicken and pile it on the hoagie leaving just enough room to top with the French fries. Cover everything with the provolone and toast until the cheese is melted and bubbling.

Combine the 1/2 cup of mayonnaise and sriarcha sauce and mix until well combined. Spread the mayo on the hoagie, top with the lettuce and tomato and serve immediately.

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