Bobotie | Curry Beef Casserole | Food Wishes

[@jasoneverett]

Man, Chef John is the model of consistency over all these years. No antics or stupid editing. No sponsorship monologues to skip past. Just get's down to business with a short-form recipe video that works every time. Love this guy!

[@sarceneaux2010]

TRUTH!!

[@Nocturne22]

He has a partnership with Allrecipes (his videos pop up on that website) so he is still getting paid for his work. It takes time to make videos that are released weekly, so KZbinrs need those sponsorships to make a living doing this. You can simply skip past ad reads with the barest minimum of effort.

[@jasoneverett]

@Nocturne22 not sure what you're on about. I just like that he doesn't spend 2 min talking about Madein cast iron or some other thing, just gets to the recipe. I wasn't complaining about KZbinrs making money. I hope John is filthy rich from these videos.

[@robertbruce7686]

The good quips/ jokes....you forgot the jokes 😂😂

[@broko_]

@@jasoneveretthe just means that chef John probably gets most of his money from other websites that sponsor him like food blogs etc, but I agree I prefer that he does it that way aswell as opposed to constant ads on KZbin and 3 minute long interruptions on vids, KZbin allows way too much of that chef John has always stayed true to his format

[@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!!!

[@LuckyBugger]

He really is the best.

[@Getouttahere78]

Greetings from South Africa. One of my favorite dishes . When I make mine I use Masala spice. The best flavor 😋

[@nucleargrizzly1776]

Masala in addition to or in place of something else?

[@Getouttahere78]

​@@nucleargrizzly1776Garam Masala instead of just normal curry powder

[@essiebessie661]

Thanks.

[@along5925]

Nice tip!

[@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!!!!

[@ladysunshine9029]

OMG, congrats! This is such a huge accomplishment 🧑🏻‍🎓

[@jomo6913]

Im a South African. So part of my Kaap heritage!! Thanks and love!

[@DonEBrooke32]

oh, so that's where curry beef comes from... (was curious, cuz i thought curry was primarily Indian, and they don't eat beef.)

[@DeonBredenhann]

Another Capetonian checking in. And I just had Boboti for dinner.

[@PastelKenshi]

@@DonEBrooke32nope beef curries are not originally south African , i’d say most of Africa does beef curries even in Tunisia (where i’m from), Arabic countries and some asian ones

[@MichaelCorleone562]

​@@DeonBredenhann visiting soon. Help please on where to stay. V&A waterfront or Seapoint? 😊

[@DonEBrooke32]

@@PastelKenshi thanks

[@JacovanderWalt]

South African (Afrikaans) and long time Chef John fan here! Great to see some local food on this channel! If you want to level up your Bobotie you need to try adding some raisins and instead of creating a "bayleaf infused custard", try rolling up some leaves from a lemon tree and sticking it straight into the whole dish when it goes to the oven. This creates a "lemon infused custard" at the top which is 👍👍 Thanks for the great content!!

[@Gigi-fv9ky]

Lemon leaves aren’t commonly available in most areas of the USA, but raisins would be an easy addition.

[@bayanon7532]

Level up ?

[@HetTheWitch]

@@bayanon7532It’s a video game term. It means bringing it to another level. Making it even better than it already is .

[@bayanon7532]

@@HetTheWitch When you use a specialized term outside the specialized bubble, no one will know. Same with using initials rather than spell out the complete words. If I can't Google the initials and find a meaning they should be used. Some people think the whole world thinks like them. If that were so, every election would be a 100% win for one person.

[@DizzyBusy]

​@@bayanon7532did you wake up grumpy this morning? 😂

[@bzilla-d4i]

You need to add a tablespoon of Mrs.Balls Chutney on the side. Classic Cape Malay dish, one of my personal childhood favourites.

[@Sir_Chuckmyster]

Yes, Hello from Cape Town, South Africa 😀

[@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

[@CraftyZA]

Nie rosyne nie. Sultanas.

[@frogsandalwood154]

My South African mother used to make this for me ❤️

[@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. 😘🤗

[@Clarence_13x]

I’m sorry. If the Midwest wasn’t so isolated, I’m sure you would’ve had more experiences with other cultures.

[@bayanon7532]

Different cuisines are becoming democratized and spread around the world. Why, you can even find a decent meal in England now. 🤣. I used to travel mostly in the states for a premium wine company and found great food everywhere. Well, except Ohio. But it's probably somewhere there too.

[@savannahm.laurentian1286]

Chef John, thank you for being the first & continuing to provide accessible (no money, email, subscription) printable recipes.💕 I was just trying to figure out how to do something different with ground beef!🤸

[@bayanon7532]

I will be making this. But aside from this, Tamale Pie, Meatloaf, Salisbury Steak, Tacos, Chili, Shepherd Pie, Pasta Sauce, Meatballs, Enchiladas, Lasagna, Sloppy Joes (Use Chef John's terrific hamburger buns), Lasagna. I also love to make what I call Easy Dirty Rice. Dirty Rice with hamburger instead of things like chicken livers. Cheap and easy. Sorry for the long post but when I read your question I was sitting here thinking about what to do with the 5 pound chub of hamburger I have in the fridge. I think probably Tamale Pie ... Yummm !! Oh wait ... No ... Bobotie. To many choices !!!

[@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!

[@bayanon7532]

Oooh. I'll bet that has some great recipes.

[@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.

[@JohnWickPresents]

I LOVE bobotie! Thank you Chef John for a simple, easy to make recipe. (As always.)

[@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.

[@NorthernMike-1]

Well when you look at the absolute horrible and horrific food served in the UK, you can understand that the average Brit can’t handle anything good. However, the last 30 years has seen Curry becoming our national dish, so I would venture to opine, that those comments might not be heard today! Imagine, a Nation that once ruled 25% of the Globe. Is within a few hours of Italy and Portugal with excellent cuisines and is full of immigrants. Continues to have mediocre and horrific food! Makes me ashamed to be half British!

[@marliknippp]

Two of my favorites! Bobotie & Chef John :)

[@nicolettesilva2606]

Hi..South African here..loooove a good baboetie...thankyou for sharing...❤

[@annelouise6120]

Lekker.... Kind regards Rustenburg South Africa

[@markfarrugia7328]

Love this guy's work!

[@TommyCashLover420]

Same!

[@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.

[@krisphigh5690]

This is the first dish my wife cooked for me... 24years ago. Absolutely love it.

[@chipdenman863]

Made this tonight. Substituted fig jam and one hebernaro for the mango chutney . Excellent

[@St00rt]

Thank you for doing a quintessential Saffer (South African) dish. We love our Bobotie down here. Greetings from Cape Town :)

[@Buddieboy1957]

Best chef on the internet by a country mile. All his recipes are great. Keep it up, chef.

[@wildcat_sa]

My mom used to serve it with tumeric yellow rice with raisins in :)

[@joyjohnson8776]

I am in my one pan meal era, love this

[@mrb7094]

So am I 😉

[@l.j4496]

You need the raisins, it's what makes this dish sing. And we serve with yellow rice

[@GlazeonthewickeR]

No one cares ❤

[@heikesiegl2640]

​@@GlazeonthewickeRdon't be a prick! No one cares for your opinion

[@heikesiegl2640]

Yes! I Imagine it works very well. Like in persian dishes

[@heikesiegl2640]

@@GlazeonthewickeR and no one cares about our thoughts :)

[@samhugh4965]

Unless one doesn’t like raisins, and I literally don’t personally know a single person that does, unless they’re chocolate covered raisins. Go figure.

[@DBELLTREE]

Every video is a thumbs up over all these years.

[@deirdrelewis1454]

Greetings from Cape Town! Love this stuff. I learned to use buttermilk for the custard. Having used both down the years, I prefer buttermilk.

[@JD-wk1ts]

What kind of difference does the buttermilk make?

[@heinrichvisser8518]

I'm South African, that's so part of our heritage. I love Bobotie.

[@xcaluber]

My favourite dish since childhood.

[@allaboutcanines]

Interesting. Love the idea of the custard top v mashed potato a la Cottage pie.

[@susan_elizabeth]

I'm so excited to try this recipe, John! I can't wait! Thank you so much! 💜

[@Oz_GQ]

Just made this today. Loved it. Thank you Chef John again for posting such reliable recipes and easy to follow instructions.

[@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).

[@CraftyZA]

It has to be sultanas or currents. They are less sweet that raisins.

[@CelestialForceDigital-ud6sq]

I will be doing this tomorrow from your video for my whole family. Thank you so much! ❤❤❤

[@C-Mah]

Not only are your recipes interesting and well explained you are a pleasure to listen to.

[@spill1t]

Chef! I'm South African and a big fan. I saw this notification and thought that if any international guy was going to try this and make it as authentic as possible it would be you. I dislike it with raisins, so I actually want to try the lemon zest bit out. I've never done it that way before. Otherwise, yours looked really authentic. Needs some really good rice and I always put the bay leaf in with the onions from the start because I don't put them on the top.

[@atlastart.bianca]

Proud and happy to see Bobotie featured on your channel! Greetings from South Africa :)

[@NeganSmith-bb1fr]

You really manage to select the most suitable recipes for the season. I can't wait to make this

[@swampcow60]

this man speaks with the most interesting tonal cadence i've ever heard

[@shirleyjhaney1041]

I would have never thought beef with curry but I made simple dumb leftovers curry with roast beef at home once and it was soooooo delicious ❤

[@purrmageddon5749]

That looks like a perfect autumn or winter comforting meal

[@bennierheeder7015]

From a South African, you nailed it. Its so good!

[@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!!

[@MrBiGGThink]

Thumbs up from a South-African, you got it spot on :-)

[@truly4927]

You need some Mrs. Balls Chutney on top of it. The spicy one. Yum

[@l.j4496]

Beslis ja!

[@Sir_Chuckmyster]

Agree 100%

[@garnergc]

And where is the Rajah curry powder?

[@leightaft7763]

Or it’s not authentic

[@CraigCail]

100%

[@paulschulz904]

I made this as a food wish! Chef John thank you!

[@Speedmonster72]

Do Malva Pudding next!!!

[@lyndaalterio1027]

Love your videos, Chef John, and the recipes I have made are outstanding. You are fantastic in my honest opinion. Thank you.

[@karooblue7634]

❤thank you for sharing, not so authentic as we cook it here in Cape Town but love the twist.

[@michellelawrence9227]

I love the global flair brought to the channel and that chef John is open to experimenting! I think Bobotie is one of those dishes that has a "how my mom used to make it" character, as it has soooo many subtle variations. My all time favorite recipe is from Lynn Bedford Hall - absolutely epic and perfectly balanced. What's just missing on the plate tho is some yellow rice and pumpkin fritters :) It definitely needs some sides to round it off and make sure it's not too one note.

[@jamj8965]

I'm definitely trying it. Thank you, chef

[@BigDsGaming2022]

I am going to show this to my Jamaican fiancé they love curried beef down there John .

[@epicoutdoor5795]

Awê! Cape Townian Lowvelder here. Can't wait for the next winter (we only have six weeks of it) to make some bobotie for the friendz! Thank you Chef John!

[@epicoutdoor5795]

And on a sidenote, I'm a lemon leaf type of guy... It adds way more flavour than a Laurel leaf!! Try it.

[@JD-wk1ts]

Do you still add bay leaves?

[@epicoutdoor5795]

@@JD-wk1ts I have no objection to using both in one dish, but never tried it. It was a 1km walk to the closest laurel tree in my town, vs lemon grove in the back yard. Fresh lemon leaves are definitly more exciting (delicious aromatic top notes) than dried (stale?) bay laurel.

[@JD-wk1ts]

@epicoutdoor5795 thanks for the reply, will definitely try that!

[@ShawhanFarms]

Such a flavorful dish! I love the idea of adding curry to a casserole, definitely going to make this soon.

[@jamieparker3317]

Request: awaze tibs - it's an amazing Ethiopian beef or lamb dish.

[@peterandersson3812]

Loved the reference to Marcus Samuelsson: he’s a native of my home town. The recipe looks like nothing I’ve ever eaten, but then I’ve only been to SA twice. I may give this a try.

[@null6634]

All praise the Al Gore -Rhythm that brought me here. I had never heard of this and now plan on making it on Sunday.

[@Asdasty]

South African here. Traditionally this has raisins in as well. However, I think what you've done is still great as raisins is the best part for some and the worst part for others lol.

[@malthuswasright]

I'm sure when I've had this before it's been with lamb, but delicious nonetheless. It used to be a regular in the staff canteen at work back in the 90s.

[@MateoQuixote]

Yaaayyy!!! This looks fun and delicious, I will be making this

[@SuzanneU]

I'm South African, and I serve chutney as a side dish to bobotie.

[@poemme]

OOOoooooo this looks amazing! Thanks Chef!!!

[@sarceneaux2010]

I fell in love soon as I heard the name. I’m gonna run this by my bro in Cape Town and learn to make it

[@Lauraaaaaaaab]

I love bobotie! My spin on it is using potato slices 😊

[@janventer9413]

Ah finally something from south africa!!! yey!

[@brianevans1946]

South African here too.. Almost 100%, Just needs those raisins.

[@Amy-Bo-Bamy]

That is fascinating, I did not know that about the differences in bay leaves.

[@winstonedeaver]

I am watching your channel for 15 year. As usual.

[@mattsanchez4893]

Next on my things to do with ground beef list! I must’ve missed what American dish this reminded you of, it reminds me of a real favorite shepherds pie

[@matthewwhittington-jk9ep]

Very delicious

[@StarTraveler649]

Around here in the South, we make a cornbread casserole that is very similar with different spices.

[@getrealnow73]

IM sooo excited to make this thank you. everything I have made following (mostly) your directives has been de' Vine

[@rustykatt3870]

Looks great! Thanks!

[@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.

[@Kai_Peters]

After all, you are the Cecil Rhodes of the way it goes

[@duncanking5272]

Memories of boarding school food back in the early eighties. Must have raisins in it with real fruit chutney on the side.

[@PaulGrobler-sa]

Great recipe, but you forgot the yellow rice with raisins, served with extra banana slices and coconut shavings...

[@inthefade]

Someone mentioned raisins and I thought they meant in the beef. In the rice it makes sense! Is it a Basmati style rice? That sounds amazing to me.

[@SandersRN23]

I love Bobotie!! ❤❤ Thanks for doing this recipe.

[@salernolake]

5:07 Up until this point, I was asking "No cayenne! Where's Chef John, and what have you done with him?" 🤣😂

[@independenceltd.]

"bay leaf-infused custard"...four words i never thought i'd hear together...

[@JeffWilliford-v9o]

My goodness, that looks delicious.

[@danielcarter9601]

The intonation of this guy's speech is absolutely wild

[@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.

[@RolloTonéBrownTown]

Ive been experimenting with curry powder (just the standard kind most people would associate with the name) and it's amazing how versitile it can be. Would love to see you do hand pies with some kind of filling along these lines

[@thetowertarot13]

No. You’re not the only one bothered by un mixed egg 🥚 whites leaving white spots amongst the yellow.😂👍🏻

[@ChristopherPowell-g5y]

Chef John, could you please do a Bahean Seafood Stew or a Nigerian Pepper Pot?

[@ViralDailyShorts]

Durban Here. nicely done

[@audreycasassa1683]

Definitely going to make this!!!

[@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.

[@almaremarais2494]

If you do not have Mrs Ball's chutney, use a nice Peach jam with a bit of vinegar to cut the sweetness.

[@NorthernMike-1]

I was going to suggest Apricot Preserves. Apricot, Peach, Mango and even Rhubarb would all work well!

[@hungryhedgehog4201]

That looks amazing

[@zonacrs]

Yum. I'd probably add a box of cornbread mix to that custard, just because.

[@edunne]

We always made it with naners and raisins. Try it with some chutney.

[@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?

[@unshavenhobo]

looks deelish as always chef j

[@jerzygniazdowski6228]

Excellent, good job, be well long time.

[@4funrc11]

👍 Looks dedelicious! 🤩

[@trentoncarr]

Raisins as mentioned, and the way my mom adds the custard is to poke holes in the mince with her fingers, little pockets for the custard to settle down and mix a little with the mince.