COBB Cookers – part of our heritage
When we think of the word “braai” – it means more than just preparing food on an open fire – it reminisces a feeling of deep heritage, sharing and creating memories while enjoying a deliciously prepared meal with the people that matter most.
With the COBB Cooker, you can create these memories literally anywhere, anytime. Whether you’re on a romantic boat trip, in your tent somewhere in the African bush veld or visiting friends in a complex where an open fire is not allowed – COBB has you sorted. The COBB cooker is a true South African innovation which was literally named one of the best inventions of the year by Time Magazine in 2001. It allows you not only to “braai”, but to bake, fry, grill, boil and even smoke. As much as “braai” and “heritage” are part of our beautiful country, so is “load shedding” – but luckily the COBB takes away that dreaded feeling with its variety of fueling options.
The COBB Premier is fueled by using environment-friendly CobbleStones that can give you up to 2 hours of cooking, or you can make use of an LPG gas bottle and regulator using the newly upgraded COBB Premier Gas – but when cooking for the neighbours too, you might consider using our COBB Supreme which has an 80% larger cooking surface. The COBB is not only versatile when it comes to cooking, but it is light in weight and the entire unit can be dismantled for easy cleaning – the wide range of accessories are also mostly dishwasher friendly.
Recipe: Bobootie on the COBB
2 tablespoons vegetable oil
2 medium onions, minced
1½ pounds ground beef
1 cup milk
2 slices Texas toast thick-sliced bread
½ cup raisins
1 teaspoon apricot jam
1 tablespoon hot chutney
½ tablespoon curry powder
1 teaspoon salt
½ teaspoon ground black pepper
1 large egg
1 pinch salt
1 Bay leaf
Method:
Light the COBB with the Frying Dish over medium-high heat. Cook the onions in the hot oil until it is soft. Break the ground beef into the Frying Dish and cook until brown. Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the raisins, apricot jam, chutney, curry powder, salt, and black pepper. Pour the mixture into the prepared baking dish. Bake in the COBB for 1 hour.
While the bobotie bakes, whisk together the reserved milk, egg and a pinch of salt. Pour over top of the dish. Lay the Bay leaf onto the top of the milk mixture. Return the bobotie to the COBB until the top is golden brown, which takes 25 to 30 minutes. Remove the Bay leaf before serving.
