"Bobotie" is -- to me -- as South African as you can be! CLICK on the picture to see what all the fuss is about!
There are some foods in our world that have captivated my attention; culinary wonders that feel like you have been transported — for a moment or two — to the land that created the dish. Bobotie is one of those meals… add some Mrs. Ball’s Chutney and you are set!
This is a lamb and pork dish with the flavors of apricot, onion, peri-peri , garlic, sultanas and much much more! Oh, if you didn’t think this unusual…well… it’s topped with an egg custard with sliced of banana! YUM!
Try it if you dare… but then, you may have found something extraordinary!
Kristin will be graduating with her second engineering masters degrees… and since we love everything South African, we are having a celebration at the Shebeen! CLICK on this picture to visit this fun restaurant in Charlottesville, Virginia!
I’ve know a few folks from South Africa, although I admit they were mostly from South Africa in the pre-digital age… and they were athletes. I remember being recruited by one world record holder who admitted that when he was recruited by this same school in the frigid north , the coach answered his question on the location of his school in relation to California by saying,”yes, we are near California!” ooOoOoOh, I guess it was sort of true.
In any event, we will be celebrating Kristin’s second masters in engineering with a fun time at the Shebeen!
Oh yes, Kristin, congratulations! This is very cool.
Did you travel to South Africa for the World Cup but didn't experience 'Bobotie"??? CLICK on the picture for our recipe!
The mountains and lakes say something about the people who inhabit a land. Herodotus wrote that to understand any people you must understand the land that shapes them. However, I believe it is the culinary masterpieces that people produce for themselves that say so much more.
One of my favorite meals consists of ‘Bobotie’. It is a South African dish rich in history and influences. It should be no surprise that much of the food of South Afica is a fusion of African, British, Dutch (Afrikaner) and Malay influences; concequently, it is made with subtle influences of the people who live there. Although there are variations, it is more similar than different. Bobotie served with rice, a salad and Mrs. Ball’s Chutney ( you can find Mrs. Ball’s Chutney at World Market and finer stores). The flavor of pork and lamb intertwine with raisins, appricot, pine nuts and scented with Curry* and Garam Masala* (*I make my own blends) crowned with a custard and banana topping!
Bobotie is light , satisfying and delicious!
Michigan, Pennsylvania and New York are the big produces of Concord Grapes in the United States and although there are a couple of growing regions in California… it can be problematical. However, for me in San Luis Obispo, it hasn’t been a problem and my arbor is starting to get covered!
a couple of runners from the hugh Concord Grape Base!
Tamarind is something very commonplace in Indian cuisine and in a variety of drinks around the world and is loved for it’s sweet and sour taste. It is also found in a famous South African dish called ‘Denningvleis.’ It is one of those dishes that all South Africans claim as their own, but with all the cultural tweaks giving to this culinary marvel, it is truly a ‘fusion’ food.
Denningvleis has an interesting history where the meat of choice had been water buffalo. Today, it depends on where you go, but lamb is always a safe bet. Laura isn’t a real fan of lamb, but I manage a mixture with pork that always seems to please her. The trouble is that today I am back on a strict Jenny Craig schedule to lose a bit of the Christmas cheer.
Ingredients:
3 large onions, sliced
2 tablespoons vegetable oil
5 large cloves of garlic crushed.
5 allspice.
6 cloves.
2 bay leaves.
1 green chilli finely chopped.
2 teaspoons freshly ground black pepper.
1 KG (2 ¼ pounds) fatty mutton
2 tablespoons seedless tamarind. (If you can’t get tamarind use
Lemon juice.)
1 cup boiling water.
1 teaspoon full grated nutmeg
Salt to taste
Method:
Fry onions in oil in a large saucepan until soft add garlic, allspice
cloves, bay leaves, chilli and pepper.Layer meat on top of the onions
Close saucepan with a tightly fitting lid and allow to simmer for
13 — 40 minutes.
Soak tamarind in boiling water. Allow to cool. Pour through a sieve.
Pressing all the juices through with a spoon. Pour tamarind liquid
over meat and sprinkle with nutmeg Season to taste and simmer for 10 — 15
minutes. Serve with freshly — cooked rice.
This recipe will serve eight hungry people.
AfriChef Micheal Tracey sell a recipe e-book containing 266 African recipes.
You can find it on http://www.africhef.com for only $11.95
When Karen came back from South Africa, one of the clients she worked on was the wonderful beverage called ‘Amarula’. This alcoholic wonder comes from the Marula Berry which is one of the few fermented things in the world that can actually get elephants drunk.
Take a look at the video above and see how animals who supposedly would never ingest a substance that makes them drunk… will party all night long!
Aren’t you glad you don’t have to drive one of these guys home?
