Bobotie - Curry Beef Casserole - Food Wishes
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Date: 2024-11-06
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Comments and reviews: 20
Getpojke
Nice. It's a shame, South Africa has some great food that's pretty much undiscovered to the rest of the world. There's a good sized South African & Rhodesian expat community here in the UK. I've had fun learning recipes (some of the fruity curries are amazing) & there's even a few South African specialist food shops to search through. They are also masters of the braai. It took a South African, Bill O'Hagan, to save the post WWII British sausage. We're now making some of the best snorkers in the world again.
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Nice. It's a shame, South Africa has some great food that's pretty much undiscovered to the rest of the world. There's a good sized South African & Rhodesian expat community here in the UK. I've had fun learning recipes (some of the fruity curries are amazing) & there's even a few South African specialist food shops to search through. They are also masters of the braai. It took a South African, Bill O'Hagan, to save the post WWII British sausage. We're now making some of the best snorkers in the world again.
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Prazzie
I'm from South Africa, love bobotie. It's a love or hate kind of dish. A South African author once told the story of when she cooked bobotie for English guests in London. She overheard one guest whispering on the phone after the meal, describing it with disgust to the listener. It was some kind of spiced minced beef, topped with egg custard and it contained raisins! The writer turned it into a funny story, but it did make me laugh to hear it described like that.
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I'm from South Africa, love bobotie. It's a love or hate kind of dish. A South African author once told the story of when she cooked bobotie for English guests in London. She overheard one guest whispering on the phone after the meal, describing it with disgust to the listener. It was some kind of spiced minced beef, topped with egg custard and it contained raisins! The writer turned it into a funny story, but it did make me laugh to hear it described like that.
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notjustanother3191
I literally made this yesterday what are the chances, and yours looks great.
The correct raisin for this is called a Sultana and I personally feel you can't have Bobotie without these but the lemon was an interesting sub. I also like diced dried apricots in mine.
The leaves also go in vertically for some reason seeing you do it like this makes so much more sense and I don't know how I feel about that.
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I literally made this yesterday what are the chances, and yours looks great.
The correct raisin for this is called a Sultana and I personally feel you can't have Bobotie without these but the lemon was an interesting sub. I also like diced dried apricots in mine.
The leaves also go in vertically for some reason seeing you do it like this makes so much more sense and I don't know how I feel about that.
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battiekoda
Chef Jon, I swear, you'll be one of the Super-Sayin, back-room, Omega-level people in my life! I LOVE almost all your vids, and am determined to try MOST, if not all of your recipes. This is an actual goal of mine. I love your work, please keep doing what you're doing. It gives me goals! Also, could I use a tagine for this Or will that be too moist
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Chef Jon, I swear, you'll be one of the Super-Sayin, back-room, Omega-level people in my life! I LOVE almost all your vids, and am determined to try MOST, if not all of your recipes. This is an actual goal of mine. I love your work, please keep doing what you're doing. It gives me goals! Also, could I use a tagine for this Or will that be too moist
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caroled2
I’ve been making Baboti since the 80s. My dad bought one of those recipe card sets, the ones that sent you new cards every month. This was in the international section. We had had all the ingredients so I made it one night. It was an instant hit. Mine isn’t as fancy as this. Just ground beef, onion, curry powder, raisins and eggs.
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I’ve been making Baboti since the 80s. My dad bought one of those recipe card sets, the ones that sent you new cards every month. This was in the international section. We had had all the ingredients so I made it one night. It was an instant hit. Mine isn’t as fancy as this. Just ground beef, onion, curry powder, raisins and eggs.
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almaremarais2494
Love my Bobotie, but Chef John forget the raisins for the bobotie. Traditionally made with the leftover of the Sunday Lamb Roast that is chopped up finely instead of beef. And then served with Yellow Rice (Funeral Rice) and some roast potatoes and sweet potatoes cooked with lots of butter and sugar
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Love my Bobotie, but Chef John forget the raisins for the bobotie. Traditionally made with the leftover of the Sunday Lamb Roast that is chopped up finely instead of beef. And then served with Yellow Rice (Funeral Rice) and some roast potatoes and sweet potatoes cooked with lots of butter and sugar
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CraftyZA
Hello from South Africa.
Just missing the sultanas or currents. Those are a must.
The polarization around this stems from folks that used raisins which does not work in this recipe. But this dish needs a bit less than half a cup of the sultanas or currents. Sultanas are preferred.
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Hello from South Africa.
Just missing the sultanas or currents. Those are a must.
The polarization around this stems from folks that used raisins which does not work in this recipe. But this dish needs a bit less than half a cup of the sultanas or currents. Sultanas are preferred.
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jamesterry3011
I love that Chef John still makes his videos for the people who are just learning. I've heard him explain that salt draws the water out of onions so many times but hearing him say it still makes me happy.
Thank you for teaching so many of us to cook Chef John!
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I love that Chef John still makes his videos for the people who are just learning. I've heard him explain that salt draws the water out of onions so many times but hearing him say it still makes me happy.
Thank you for teaching so many of us to cook Chef John!
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krowkovtuber
omg i watched him 14 years ago when i was a child and now i'm about to get my phd and chef john is still kicking, making amazing and funny cooking videos with his melodic voice and mesmerizing skill I'M SO HAPPY wishing you all the best, chef!
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omg i watched him 14 years ago when i was a child and now i'm about to get my phd and chef john is still kicking, making amazing and funny cooking videos with his melodic voice and mesmerizing skill I'M SO HAPPY wishing you all the best, chef!
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northover
curry powders bought off the shelf have turmeric and cumin in them usually which is fine. so many recipes like this one call for more. that's ok and i love and extol chef john, but just curious. i guess the answer is just flavor enhancement.
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curry powders bought off the shelf have turmeric and cumin in them usually which is fine. so many recipes like this one call for more. that's ok and i love and extol chef john, but just curious. i guess the answer is just flavor enhancement.
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jocelynlalonde8028
Its even better with lamb. And instead of putting in the chutney try adding raisin, chopped apricots and for some crunch slivered almonds. Save the chutney to serve on the side and everyone can add their own level of sweetness.
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Its even better with lamb. And instead of putting in the chutney try adding raisin, chopped apricots and for some crunch slivered almonds. Save the chutney to serve on the side and everyone can add their own level of sweetness.
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m. r. jarrell3725
One of my favourite cookbooks, which I use often, is one from the South African food training organization. Got it back in the late 70's and the recipes are great! They take me back to my days in Pretoria. Do Sosaties sometime!
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One of my favourite cookbooks, which I use often, is one from the South African food training organization. Got it back in the late 70's and the recipes are great! They take me back to my days in Pretoria. Do Sosaties sometime!
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kmlammto
With the exception of adding golden raisins, this is close to every other bobotie recipe I have ever seen or read. Having tried this a few times using those other recipes, I can’t wait to try this one (with the raisins added.
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With the exception of adding golden raisins, this is close to every other bobotie recipe I have ever seen or read. Having tried this a few times using those other recipes, I can’t wait to try this one (with the raisins added.
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carasomebody6477
Are the culinary gods shining on me Second time this week I’ve got all the ingredients for a recipe that popped up that I actually want to try. Except chutney. But I have a nice jam that should do fine.
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Are the culinary gods shining on me Second time this week I’ve got all the ingredients for a recipe that popped up that I actually want to try. Except chutney. But I have a nice jam that should do fine.
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tidasium1785
I'm sorry I can't eat food that has sweetness to it unless it's a dessert. Don't ask me why it's like I don't mix my cranberries with my Thanksgiving meal. I will stick with my shepherd's pie over this.
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I'm sorry I can't eat food that has sweetness to it unless it's a dessert. Don't ask me why it's like I don't mix my cranberries with my Thanksgiving meal. I will stick with my shepherd's pie over this.
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leightaft7763
I always blend the break and milk together to form a paste. And you MUST use bs. balls chutney or just don’t make it. That’s what I’ve been told from my South African friends
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I always blend the break and milk together to form a paste. And you MUST use bs. balls chutney or just don’t make it. That’s what I’ve been told from my South African friends
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christopping5876
Being Southern African, I make Bobotie frequently. I'm going to try this one as it is very close to how I do it with an interesting addition or two. Thank you!
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Being Southern African, I make Bobotie frequently. I'm going to try this one as it is very close to how I do it with an interesting addition or two. Thank you!
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sophsdtr
As a Midwest gal who'd never HEARD of curries, I've come to crave them - any time or place, so THANKS, Chef John, for the addition to my collection. Making it today.
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As a Midwest gal who'd never HEARD of curries, I've come to crave them - any time or place, so THANKS, Chef John, for the addition to my collection. Making it today.
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bitrotter
Can anyone recommend a simple, So. African, vegetable side dish to prepare with this I'd love to make it, but it seems pretty heavy and wants a veggie friend. :)
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Can anyone recommend a simple, So. African, vegetable side dish to prepare with this I'd love to make it, but it seems pretty heavy and wants a veggie friend. :)
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renrutmat
Back in the early 80s I was served this with sliced banana in the topping which was also infused with allspice. I liked it but that isn't always a recommendation.
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Back in the early 80s I was served this with sliced banana in the topping which was also infused with allspice. I liked it but that isn't always a recommendation.
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