S02E08: SOUTH AFRICA: Lamb Bobotie with Yellow Rice & Fried Dhaltjies with Sambal Experiment.
Hannah and Shay cook South African Food.
By now you may have noticed, that regardless of the country for which we are cooking, the cuisine is often an edible version of history; a story that you can piece together page by page, dish by dish. South African food is no exception. We of course have the indigenous influence, as well as the Cape Malay, Indian, and Dutch influence. And believe it or not, we are painting the picture of South African cuisine with broad strokes, as there is much more going on here than we can explain in a simple description of our dinner.
Bobotie. Bobotie! We like this word and this classic Cape Malay “casserole”. Tender ground lamb combined with a silky panade created a mixture that paired perfectly with the yellow rice. Think meatloaf, but more delicate. This dish is beloved by most, if not all of meat-eating South African people and we can see why. It’s not just fun to say, my friends. And what was that about the yellow rice? Everything we read online had said to make it. And we are once again so glad we listened to the internet. This sunny-colored rice turned out so well. The raisins added pops of sweet and tart while the cinnamon added a whole new depth of flavor to the otherwise simple dish.
Now for something crunchy! We made dhaltjies, or Chili bites, or as my Indian husband would say, pakoras. How about we call them Crispy Spicy Heaven Nuggets? No matter what name we give them, they are delicious. The chickpea flour made these extra light and crisp and the sambal with which they were paired was just the awakening our taste buds needed. Lemony carrot and apple mixed with chilis and spices were spooned onto our crispy bite of dhaltjie. This combo had us singing “Take me down to the paradise city where the grass is green and the dhaltjies are plenty..” Because, again, we had made an appetizer that we personally think should be on some happy hour menus in the west…I guess for now we have onion rings *wap wap*.
South African food is so much more than what meets the eye…the tongue…? Anyway, we ran into an acquaintance who is from South Africa, and upon telling her we had made her country’s national dish, her eyes lit up and a smile crossed her face as she rubbed her stomach and said “mmmmm bobotie. I love bobotie.” This sparked a lively conversation about the intricacies and delights of South African cuisine and our favorite things to eat as children where we grew up. Like we have said before, food is so much more than sustenance, and learning about what people eat can tell us a lot about who they are. And who knows, maybe turn an acquaintance into a friend.
Full Recipe:
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Second Spin, Country 160: South Africa [International Food]
Watch Week 160 of my Second Spin: A Global Cooking Adventure as I cook the food of South Africa! Tonight's South African menu: Bobotie (Minced Meat Casserole) & South African Yellow Rice
How it went for The Global Cooking Challenge (11/17/2015):
One source for the bobotie recipe:
One source for the rice recipe:
Meatloaf / Frikkadel loaf with buttery fluffy mash and veggies. Yummy ????????
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How To Make South African Bobotie
I love making South African food, and this one is a classic, Bobotie! Regardless of how wrong I might be saying it it TASTES oh so right! It hits just the right balance of salty, sweet, and spicy!
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Hairy Biker's Ultimate One-Pot Chilli Con Carne | This Morning
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They’re in the kitchen with a midweek Mexican feast. The Hairy Bikers are back with a delicious one-pot Chilli Con Carne.
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Bobotie - One of Our All-Time Favorite Recipes! | NSFW Cooking
Jessica and I first tried this wonderful recipe at Boma - Flavors of Africa in Disney's Animal Kingdom Lodge a few years ago, and it was one of the main reasons we bought our first Disney Parks cookbooks! You can also find it at Tusker House in Disney's Animal Kingdom Theme Park!
Jessica and I make this at least once a month! I really hope you try to make this at home and let me know what you think! If you do, take a picture and tag me on Instagram or Twitter @TylerTravelsTV!
For the Full Recipe:
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For those of you wondering why I didn't plate it up and eat it - I filmed this before Gigi was born and I actually put this right in the freezer. In the future I will definitely cut into it and try it!
Sorry about the video and sound quality - I know it's off! I'm still working out the kinks when it comes to filming in the kitchen.
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