Potjiekos recipes from South Africa
by Biltongmakers.Com!
Potjiekos Recipes

All-in-One
Beef and Beer
Beef and Veggies
Beef (Bully Beef) and Cabbage
Biltong
Chicken
Chicken (Mexican Chicken)
Chicken and cream of Asparagus
Chicken and cream sause
Chicken and Noodles
Chicken and Veggies
Chicken and Yoghurt
Chicken Curry
Dambie-Dumplings
Lamb (Leg of Lamb)(1)
Lamb (Leg of lamb)(2)
Lamb Neck and Cabbage
Mutton (1)
Mutton (2)
Mutton (Curried Neck of Mutton)
Mutton (Hot Mutton Curry)
Mutton (Sheepneck and Noodles)
Mutton Curry
Ostrich
Oxtail (1)
Oxtail (2)
Oxtail and Banana
Oxtail and Mutton
Paela
Pork (Sweet and sour Pork)
Pork and Veggies
Pork Fillet
Seafood - Crayfish
Seafood - General
Surf and Turf
Vegetarian
Venison (Wildspotjie)
Waterblommetjie
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All-in-One Potjie


Ingredients

  • 750g bolo or boneless chuck of beef
  • 1 pig's trotter
  • 30ml cooking oil
  • 2 onions, sliced
  • 10ml salt
  • freshly ground black pepper to taste
  • 200g uncooked pearl wheat
  • 4 tomatoes, peeled and coarsely chopped
  • 250ml dry white wine
  • 250ml meat stock
  • 2 leeks, sliced
  • 5 baby marrows, sliced
Method
  • Cut the bolo or chuck into cubes and saw the trotter into portions.
  • Heat the cooking oil in a Potjie and brown the meat.
  • Add the onion and fry until it is translucent.
  • Season with salt and pepper and add the pearl wheat and tomatoes.
  • Heat the wine and meat stock together in a small pan over the fire, then pour the liquid into the Potjie and cover with the lid.
  • Let the meat simmer over low coals for 3-4 hours, until it is tender.
  • Layer the leeks and baby marrows on top and simmer for another 20 minutes.
Serves 6-8
Beef and Beer Potjie


Ingredients

  • 1 kg beef fillet, cubed
  • 15 ml cake flour
  • 5 ml paprika
  • 15 ml butter
  • 15 ml cooking oil
  • 2 medium onions, thinly sliced
  • 15 ml white sugar
  • 8 green beans, sliced
  • 4 carrots, peeled and thinly sliced
  • 1 clove garlic, finely chopped
  • 5 ml mixed dried herbs or marjoram
  • 375 ml beer
  • 250 ml beef stock
  • 1 packet tomato soup powder
  • 1 bay leaf
  • 15 ml vinegar
  • 10 ml cornflour
  • salt and pepper to taste
Method
  • Combine the paprika and flour and place in a plastic bag.
  • Add the meat cubes and shake well to coat the meat.
  • Melt the butter and oil in the pot and brown the meat over medium hot coals.
  • Remove and set aside.
  • Fry the onions and sugar, stirring now and then until the onions are tender.
  • Add the beans, carrots and garlic and simmer for 5 minutes.
  • Return the meat to the pot and stir in the herbs, beer, stock, soup powder and bay leaf.
  • Replace the lid and simmer till the meat is tender (45 minutes to 1 hour).
  • Stir occasionally, using a wooden spoon.
  • Mix the vinegar and cornflour and stir in.
  • Simmer until the gravy has thickened and season with salt and pepper.

Beef and Veggies Potjie


In this lovely Potjie extra salt is not needed as the soya sauce contains enough salt.
As substitute for the sherry you may also use Port.
It's enough for 6 people and a size 3 Potjie Pot is recommended.

Ingredients

  • 1 kg Stewing beef, cubed
  • 1 Beef kidney, cubed
  • 2 Medium onions, sliced
  • 125 ml Dried apricots, soaked in water for 1 hour
  • 4 Carrots, peeled and sliced
  • 2 Sweet potatoes, peeled and sliced
  • 4 Medium potatoes, peeled and halved
  • 6 Baby marrow, sliced
  • 250 ml Cabbage, chopped
  • 1 Tomato, peeled and sliced
  • 30 ml Dried parsley
  • 30 ml Cooking oil
  • Black pepper to taste
    The sauce
  • 125 ml Sweet sherry
  • 125 ml Soya sauce
  • 5 ml Black pepper
  • 3 ml Dry mustard
  • 1 ml Dry rosemary
  • 1 ml Dry thyme
  • 1 Cube beef stock
  • 500 ml Boiling water
Method

  • Heat the oil in the Pot and brown the meat and kidney till almost brown
  • Add the onions and brown together
  • Mix the ingredients of the sauce and add it to the Pot
  • Stir well, cover with the lid and simmer for 1.5 hours
  • Layer the dried fruit and then the veggies as they appear in the recipe
  • Sprinkle some pepper over the tomatoes
  • Cover with the lid and allow the Potjie to simmer for about 2 hours or until the veggies are done
Serves 6
Bully Beef and Cabbage Potjie


Ingredients

  • 600 g bully beef, cut into small cubes
  • 250 g shell noodles, cooked and drained
  • 20 ml oil
  • 1 large onion, chopped
  • 2 baby cabbages, finely chopped
  • salt and black pepper to taste
Method
  • Heat the oil in a hot Potjie and sauté the onions until glossy.
  • Add the cabbage and sauce until the cabbage softens.
  • Season to taste and add the bully beef cubes.
  • Use a fork to mash a few of the cubes.
  • Stir and heat over low heat until warmed through.
  • Add the noodles.
  • Simmer until warm and serve.
Serves 4.
Biltong Potjie


This is not our own recipe and we don't necessarily agree with the method.
However it is the closest we get to a Biltong Potjie.


Ingredients

  • 6 onions, cut and diced
  • 500 gram button mushrooms
  • 1/2 kg cut and wet biltong
  • 500 gram packet of noodles (Screw-type?)
  • 1 green pepper, cut and diced
  • 1 can "Pit Mielies" (NOT the creamy one)
  • 2 cans fresh cream
  • Loads of grated cheddar cheese
Method
  • Fry the onions and mushrooms in a Potjie over the coals
  • Add a handfull of biltong. (Just sprinkle in the Potjie)
  • In the mean time cook your noodles on the stove
  • Put half the noodles on top of the biltong
  • Add the rest of the biltong
  • Add the rest of the noodles
  • Sprinkle the greenpepper and the tin of pit mielies on top of the food in the Potjie
  • Add the two cans of fresh cream and the grated cheddar cheese
  • Put the lid on the Potjie until all the cheese has melted. This does not take long!!
  • Eat immediately
Serves 4.
Chicken Potjie


Ingredients

  • 1 kg chicken thighs
  • 45 ml cooking oil
  • 10 ml salt
  • 4 bay leaves
  • pinch dried thyme
  • 4 black pepper corns
  • pinch ground allspice
  • 45 ml chutney
  • 500 ml carrots, peeled and sliced
  • 6 large potatoes, peeled and sliced
  • 500 g whole button mushrooms
  • 125 ml boiling water
  • 1 chicken stock cube
Method
  • Heat the oil in the pot
  • Sprinkle the thighs with salt
  • Fry the chicken, a few pieces at a time, until nice and brown
  • Add the spices, herbs and chutney
  • Layer first the potatoes and then the carrots on top of the meat
  • Dissolve the stock cubes in boiling water and add to the potjie
  • Replace the lid and simmer slowly for approximately 1 hour
  • After 1 hour layer the mushrooms on top of the carrots
  • Simmer for another 20-30 minutes
  • Serve with rice
Serves 4-6
Mexican Chicken Potjie


If you enjoy Mexican food, you'll not be able to refuse this Chicken Pot. It's unique taste is mainly thanks to the mixture of herbs and spices and it's so filling that nothing extra, besides a nice tossed salad, needs to be served with the pot. It's enough for 5 to 6 people and a # 3 pot is recommended.

Ingredients

  • 2kg Chicken pieces
  • 6 Medium potatoes, peeled and cubed
  • 15 Whole button mushrooms
  • 200g Frozen green peas
  • 5 Medium-sized onions, diced
  • 2 Tomatoes, diced
  • 5 Carrots, peeled and sliced
  • 125ml Uncooked rice
  • 30ml Cooking oil
  • 10ml Dried parsley
  • 5ml Garlic flakes
  • 5ml Lemon pepper
  • 1 Green-chilli, seeded and diced
  • 5ml Dried oreganum
  • 250ml Water
  • 2.5ml Ground black-pepper
  • 1.25ml Peri-Peri powder
  • 125ml Dry white wine
  • 30ml Sugar
  • 20ml Salt
  • 15ml Medium curry powder
  • 1 cube Chicken stock, crumbled
Method

  • Heat the oil in the Pot
  • Fry the chicken, a few pieces at a time, until golden brown
  • Remove and brown the onions and chilli until soft
  • Replace the chicken and add the water
  • Cover with the lid and allow to simmer for 15 minutes
  • Layer the veggies and rice as they appear above and sprinkle the herbs and spices on top
  • Cover with the lid and allow to simmer for another 15 minutes
  • Mix the wine and the rest of the ingredients and pour over the food
  • Cover with the lid and allow to simmer for 30 minutes or until the rice is done
  • Give the pot a good stir before serving
Serves 6-8
Chicken and Cream of Asparagus Potjie


Ingredients

  • 16-20 chicken drumsticks and thighs
  • 50 ml cooking oil (or olive oil)
  • 50 ml brandy
  • 1 tbls chopped garlic
  • 250 grams bacon, chopped
  • 2 onions, sliced into thin rings
  • 3 stalks celery, cut into chunks
  • 15 small new potatoes, whole and unpeeled
  • 250 grams fusilli pasta
  • 1 red pepper and yellow pepper, sliced into strips
  • 250 gram whole button mushrooms
  • 1 cup grated cheddar cheese
  • salt and pepper
The sauce
  • 1 can asparagus pieces liquid reserved
  • 250 ml cream
  • 750 ml water or white wine
  • 1 packet cream of mushroom soup
  • 1 packet instant cheese sauce
  • 2 tbls aromat spice
  • 2 tbls mixed herbs
  • 1 tbls garlic salt or onion salt
Method
  • Heat the oil in the Pot
  • Fry the chicken pieces, a few at a time, until golden brown
  • Add the garlic and brandy and heat for 5 minutes, stirring frequently
  • Sprinkle the chopped bacon over the chicken followed by the onions and celery
  • Layer potatoes on top of the celery followed by the pasta
  • Place the mushrooms on top of the pasta and add the peppers
  • Sprinkle with cheese
  • Mix the sauce and pour over the ingredients in the pot
  • Cover and simmer slowly for approximately 60-75 minutes over medium coals (heat)
  • Do not stir, mix everything just before serving
  • Serve with a mixed salad
Serves 8-10
Chicken in Cream sauce Potjie


This delicious Potjie has a lovely, thick cream sauce with a chicken and bacon flavour.
It can be served on a bed of rice or with a pot-bread.
This Potjie is enough for 4 to 6 people and a size 3 Potjie is recommended.

Ingredients

  • 6 Chicken breasts
  • 250g Rindless bacon, cubed
  • 4 Medium onions, diced
  • 60ml Smooth apricot jam
  • 100ml Water
  • 15ml Worcester sauce
  • 500ml Fresh cream
  • 12 Baby onions, peeled
  • 10 Baby potatoes, peeled
  • 750ml Frozen mixed vegetables
  • 300g Mushrooms, sliced
  • Chicken spice to taste
  • Aromat to taste
  • 1 Packet of oxtail soup
  • 1 Packet of onion soup
  • 250ml milk
  • Salt and pepper to taste
Method

  • Spice the chicken with the chicken spice
  • Heat the oil in the Pot and braai the bacon for about 5 minutes
  • Add the onions and apricot jam and braai until soft
  • Now add the chicken, water and Worcester sauce, cover with the lid and allow it to simmer for about 15 minutes
  • Add the onions and potatoes and allow the Potjie to simmer for a further 10 minutes
  • Next add the veggies and the mushrooms
  • Sprinkle a little aromat over the Potjie, cover with the lid and allow to simmer for 30 minutes
  • Mix the soup powder with the cream and add it to the Potjie
  • Cover and allow it to simmer for a final 30 minutes
Serves 4-6
Chicken and Noodles Potjie


This delicious Potjie is so filling that it can be served on it's own.
However, if so desired, a lovely tossed salad can be served along-side the Potjie. The Potjie can be served with baked potatoes or on a bed of rice as the pot has a lovely sauce.
It's enough for 4 to 6 people and a size 3 Potjie is recommended.

Ingredients

  • 8 Chicken breasts 'dye'
  • 30ml Cooking oil
  • 2 Celery sticks, chopped
  • 2 Tomatoes, sliced
  • 1 Green-pepper, cut lengthwise
  • 250g Whole button mushrooms
  • 250ml Onion grass, chopped
  • 15ml Parsley, finely chopped
  • 10ml Mixed herbs
  • 500ml Uncooked shell noodles
  • 5ml Ground black pepper
  • 3ml Dried rosemary
  • 250ml Dry white wine
  • 250ml Grated cheddar cheese
  • Salt and pepper to taste
Method

  • Spice the chicken with the salt and pepper
  • Heat the oil in the Potjie and braai the chicken, a few pieces at a time, until golden brown
  • Layer the veggies in the order as above and sprinkle the parsley and mixed herbs over all
  • Now add the shell noodles and sprinkle the pepper and rosemary over before pouring the wine over all the ingredients
  • Cover with the lid and allow to simmer for about 1 hour.
  • Sprinkle the cheese over and allow to simmer for a final 20 minutes
Serves 4-6
Chicken and Veggies Potjie


Lot's of liquid must be added to this pot as the cabbage draws water. It's best served with a pot bread and is enough for 6 people when a size 3 Potjie is used.

Ingredients

  • 10 Chicken thighs
  • 6 Large carrots, peeled and sliced
  • 12 Baby potatoes, peeled
  • 1 Small cabbage, chopped
  • 0.5 Small butternut, cubed
  • 30 ml Cooking oil
  • 2 Large onions, diced
  • 45 ml Chutney
  • 10 ml Salt
  • 5 ml Dried mixed herbs
  • 5 ml Garlic flakes
  • 1.2 ml Ground black pepper
  • 1 Can undrained "pitmielies" (sweetcorn or mealie kernels)
  • 125 ml Sweet white wine
Method

  • Heat the oil in the Potjie and brown the chicken and onions together for about 30 minutes
  • Meanwhile, mix the chutney, salt, herbs, garlic and pepper and spread this mixture evenly over the chicken
  • Now layer the carrots, potatoes, cabbage and butternut on top of the chicken
  • Spread the rest of the chutney mixture over the veggies and pour the mielies on top
  • Add the wine, cover with the lid and allow the Potjie to simmer for 1.5 - 2 hours
Serves 6
Chicken and Yoghurt Potjie


This uniquely flavoured Potjie is a favourite and already won the Northern Transvaal Potjiekos Competition.
The lemon peel gives and extra bit of flavour to the food. The Potjie can be served with baked potatoes or on a bed of rice as the pot has a lovely sauce.
It's enough for 6 to 8 people and a size 3 Potjie is recommended.

Ingredients

  • 2kg Chicken pieces
  • 2 Green peppers, cut length-wise
  • 300g Carrots, peeled and sliced
  • 6 Large potatoes, peeled and quartered
  • 100g Dried apricots
  • 200g Green beans, cut into pieces
  • 150g Mushrooms, sliced
  • Salt to taste
  • 1 Packet of mushroom soup
    The Marinade
  • 500ml Yoghurt
  • 500ml Dry white wine
  • 10ml Dried thyme
  • 10ml Grated lemon peel
  • 1 Large onion, finely chopped
  • 5ml Ground black pepper
  • 3 Bay leaves
  • 5ml Dried 'dragon'
Method

  • Mix all the ingredients of the marinade, pour over the chicken and allow to marinade for 6 to 8 hours
  • Heat the pot until very warm and braai the chicken, a few pieces at a time, along with the green pepper until golden brown
  • Layer the carrots, potatoes, apricots, beans and mushrooms above the meat
  • Sprinkle the salt over and pour in the marinade
  • Cover with the lid and allow the pot to simmer for approximately 2 hours
  • If, after this, there is still too much liquid in the pot, mix the soup powder in the sauce and allow the Potjie to simmer for a further 15 minutes
Serves 6-8
Chicken Curry


Ingredients

  • 1 kg chicken thighs
  • 30 ml cooking oil (or olive oil)
  • 3 medium onions, chopped
  • 1 tsp crushed garlic
  • 1 tsp crushed ginger
  • 1 cup water
  • 500 grams whole new (baby) potatoes
  • 3 tsp curry powder
  • 2 tsp turmeric
  • salt
  • pepper
Method
  • Heat the oil in the pot
  • Season meat with salt and pepper
  • Brown the meat a few pieces at the time
  • Remove from pot and set aside
  • Fry onions, ginger and garlic until tender
  • Add back the meat
  • Add potatoes, curry powder, turmeric and water
  • Add salt and pepper to taste
  • Cover and simmer for approximately 90 minutes
  • Serve with rice, banana slices (soaked in milk to prevent discolouring) and coconut
Serves 4-6
Dambie - Dumplings in a Potjie


Dambie ( the Tswana name for "dumplings") If you can make dumplings with stew, why not with Potjiekos? sample this true African cuisine.

Ingredients

To cover a saucy meat stew or Potjiekos:

  • 2 cups bread flour
  • 1 tsp instant dry yeast
  • 1 tsp salt
  • 2 tsp sugar
  • 1 egg
  • 1 1/2 cups lukewarm water
Method
  • Sift the dry ingredients together into a deep bowl.
  • Add the egg and lukewarm water and mix well for about 5 minutes, till it forms a very soft , sticky dough, rather approaching a thick batter.
  • Alternatively you can whip it up using a food processor.
  • Let dough rise for 2 hours covered.
  • Scoop the frothy, soft dough onto the stew and quickly stroke it to spread evenly on top.
  • Shut the lid and do not lift till ready, about 30 minutes, or else it may implode into a chewy mess.
  • Then insert a skewer into the dumpling, if it comes out clean it is cooked.
Enjoy!
Leg of Lamb Potjie (1)


Ingredients

  • 1 kg leg of lamb, cut into 3 cm cubes
  • 1 tbls butter
  • 3 medium onions, sliced
  • 10 new (baby) potatoes
  • 10 whole baby carrots, peeled
  • 8 whole courgettes (baby marrows)
  • 250 ml meat stock
  • 1.5 tsp salt
  • 1 tsp celery salt
  • 2 tbls worcestershire sauce
  • 2 tsp soya sauce
  • 2 tsp lemon juice
  • 1 tsp dried thyme (and/or rosemary)
  • 1 tbls brown gravy powder
  • 1 tbls mushroom soup powder
Method
  • Heat the butter in the Pot
  • Stir fry the onions until tender
  • Move the onions to one side and place the meat next to the onions
  • Using a large spoon place the onions on top of the meat
  • Cover and simmer for about 30 minutes until the meat renders its own juice
  • Place the potatoes on top of the meat without letting them touch the side of the Pot
  • Layer carrots and then the courgettes around and on top of the potatoes
  • Mix 125 ml of the stock with the salt, celery salt, worcestershire sauce, soya sauce, lemon juice and thyme (or rosemary) and add to the Potjie
  • Cover and simmer for about 90 minutes
  • Use the remaining 125 ml of meat stock, mixed with the gravy and soup powder to thicken the liquid in the pot
  • Simmer thoroughly for 10-20 minutes
  • Serve with rice, couscous and a salad
Serves 4-6
Leg of Lamb Potjie (2)


This is another excellent Leg of Lamb Potjie.
It is enough for 6 people and a size 3 Pot is recommended.

Ingredients

  • 2 kg Leg of lamb
  • 250g Bacon, cubed
  • 300g Baby carrots, peeled
  • 8 Medium potatoes, peeled and halved
  • 300g Brussell sprouts
  • 15ml Ground Coriander
  • 15ml Brown sugar
  • 1 Bottle dry red wine
  • 30ml Butter
  • 3ml Dried rosemary
  • 250ml Sour cream
  • 150g Dried peaches
  • Salt and pepper to taste
  • 15ml Apricot jam
  • 15 ml Cake flour
Method

  • Trim all the fat off the leg.
  • Make small cuts in the leg with a knife and stretch these cuts by pushing a finger in each cut
  • Fill each cut with the cubed bacon
  • Rub the leg well with the coriander and the brown sugar
  • Marinade the leg in the wine overnight
  • Melt the butter in the Potjie while the fire is still burning and brown the leg slightly on all sides
  • Add the rosemary and 50ml of the wine marinade
  • Cover with the lid and allow the Pot to simmer for at least 1.5 hours or until the leg is half done
  • Ensure that the coals are not too hot and turn the leg regularly adding some more wine marinade and not more than half of the sour cream
  • Add the dried fruit, cover with the lid and allow the Potjie to simmer for 30 minutes
  • Layer the veggies as they appear in the recipe and season with the salt and pepper
  • Add the remaining sour cream, cover with the lid and allow the Potjie to simmer for a further hour
  • When the leg is done, add the jam, cover with the lid and wait until the jam has melted
The Potjie is now ready to be served.
Remove the leg and carve it in slices
Add the flour to the sauce and stir until ready

Serves 6
Lamb Neck and Cabbage Potjie


Ingredients

  • 14 lamb neck chops
  • 2 tbs cooking oil
  • 2 large onions, chopped
  • 250g bacon, diced
  • 16 small potatoes, peeled and quartered
  • 1 small cabbage, cut in 8 pieces
  • dash of lemon juice with 500ml water
  • dash of mixed herbs
  • salt and black pepper to taste
Method
  • Heat the oil in a medium-size Potjie, then fry the onions, bacon and lamb chops for about ½ hour, stirring from time to time.
  • Cover with lid and leave to cook for about 45 minutes.
  • Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water/lemon juice mixture, herbs and spices. (Don't stir yet)
  • Cover with lid and cook for about another 2 hours slowly over medium coals ; check if there's enough water after a while, and add more if necessary.
  • Stir through ; the meat should fall off the bones.
  • Serve with brown rice and sweet mashed cinnamon pumpkin.

Mutton Potjie (1)


This delicious Potjie has a wide variety of vegetable flavours that makes it irresistible.
It's enough for 4 people and a size 2 Potjie Pot is recommended.

Ingredients

  • 1 kg Skaapskenkels (sheep shin), cut into pieces
  • 1 Large onion, cubed
  • 250 g Whole baby carrots, peeled
  • 3 Medium potatoes, peeled and halved
  • 200 g Cauliflower
  • 250 g Baby marrow
  • 100 g Frozen peas
  • 30 ml Cooking oil
  • 100 g Tomato puree
  • 10 ml White sugar
  • 375 ml Water
  • 6 Black pepper-corns
  • 4 Bay leaves
  • Salt to taste
    The sauce
  • 250 ml Cold water
  • 20 ml Flour
  • 10 ml Bisto
Method

  • Heat the oil in the Potjie and brown the meat
  • Remove the meat and put aside
  • Brown the onions and then return the meat to the Pot
  • Mix the tomato puree, sugar and water together and add it to the Pot
  • Cover with the lid and allow the Pot to simmer for approximately 1 hour
  • Now add the pepper corns, bay leaves and salt and allow the Potjie to simmer for a further 30 minutes
  • Layer the veggies as they appear in the recipe
  • Cover with the lid and allow to simmer for about 1 hour
  • Finally, mix the ingredients of the sauce and add it to the Potjie 10 minutes before serving
Serves 4
Mutton Potjie (2)


This delicious Potjie is made with several parts of the sheep and is best served with yellow rice and raisins.
It's enough for 6-8 people and a size 3 Potjie is recommended.

Ingredients

  • 2kg of mixed meat i.e skenkel (shin), neck and ribs
  • 2 Medium-sized onions, diced
  • 20 Baby potatoes, peeled
  • 1kg frozen mixed vegetables
  • 3 Medium sized sweet-potatoes, sliced
  • 30ml Butter
  • Salt and pepper to taste
    The sause
  • 500ml Warm water
  • 2 Cubes of beef stock
  • 10 ml Dried oreganum and rosemary
  • 250ml Dry red wine
  • 50ml Chutney
  • 50ml Tomato sauce
  • 50ml Worcester sauce
  • 30ml Maizena (cornflour)
  • 30ml Oxtail soup powder
  • 25ml Soya sauce
  • 15ml Bisto (gravy powder)
  • 10ml Garlic flakes
  • 0.6ml Fine 'kruinaeltjies'(cloves)
  • 5 ml Grated lemon peel
Method

  • Coat the Potjie well with the butter and heat the Potjie until it is very hot
  • Brown a few pieces of meat at a time and remove
  • The meat has now braaied out it's own fat
  • Brown the onions in the meat's fat until soft
  • Return the meat to the pot and layer the potatoes and sweet potatoes on top of the meat
  • Mix all the ingredients of the sauce and pour over the food in the Pot
  • Add salt and pepper to taste
  • Finally, cover with the lid and allow to simmer for approximately 2.5 hours (add the mixed veggies after 1 hour).
Serves 6-8
Curried Neck of Mutton Potjie


Ingredients

  • 1.5 kg neck of mutton, cut into slices
  • 30 ml cooking oil
  • salt and pepper to taste
  • 3 medium onions, chopped
  • 250 ml water
  • 500 g whole baby carrots, peeled
  • 500 g whole baby potatoes, peeled
  • 20 ml sugar
  • 10 ml mild curry powder
  • 5 ml turmeric
  • 125 ml milk
Method
  • Heat the oil in the pot.
  • Season the meat with salt and pepper and brown a few pieces at a time.
  • Remove and set aside.
  • Fry the onions until tender.
  • Return the meat to the pot.
  • Cover the meat with water, replace lid and simmer for 1 hour.
  • Add the carrots and potatoes and simmer for approximately 30 minutes.
  • Mix the sugar, curry powder and turmeric with the milk and add.
  • Simmer for another 15 minutes and gently stir through once. Add more water if the Potjie becomes too dry and simmer for another 15 minutes.

Hot Mutton Curry Potjie


This is for people like me who like their curry hot, if you prefer it a bit weaker, reduce the curry powder to 15 ml.

Ingredients

  • 2 kg mutton chops
  • salt and pepper to taste
  • 45 ml cooking oil
  • 2 large onions, coarsely chopped
  • 250 g rindless breakfast bacon, chopped
  • 3 large potatoes, peeled and cubed
  • 250 ml uncooked rice
  • 250 ml dried apricots, soaked in water for 1 hour and drained
  • 250 ml water
  • 1 tin (410 g) mealie kernels, drained
  • 1 tin, (410 g) peas, drained
  • 250 ml chutney
  • 20 ml strong curry powder
  • 5 ml turmeric
  • 3 ml coriander
  • 3 ml ground nutmeg
Method
  • Heat the oil in the pot.
  • Season the meat with salt and pepper and in the open pot brown a few pieces at a time on both sides.
  • Remove the meat and set aside.
  • Fry the onions until tender.
  • Return the meat to the pot with the onions.
  • Arrange the bacon, potatoes, rice and apricots in layers on top of the meat.
  • Add the water.
  • Cover and simmer for 1 hour.
  • Add more water if the Potjie boils dry.
  • Add the mealies and peas.
  • Mix the chutney, curry, turmeric, coriander and nutmeg well. Add the mixture to the Potjie.
  • Cover and simmer for 30 to 45 minutes.
Serve with sliced banana, finely chopped onion and tomato and finely grated coconut.
Sheep Neck and Noodles Potjie


This delicious Potjie is made unique by the noodles and veggies which makes it so filling that it can be served on it's own.
It's enough for 6 people and a size 3 Potjie is recommended.

Ingredients

  • 1.5kg Sheep neck, cut into pieces
  • 125ml Cake flour
  • 125ml Oil
  • 4 Medium onions, diced
  • 625ml Port
  • 1 Litre water
  • 250ml Raw shell noodles
  • 1 Green, red and yellow pepper, diced
  • 8 Carrots, peeled and sliced
  • 8 Medium potatoes, peeled and diced
  • 8 Baby Marrows, quartered
  • 300g Button mushrooms
  • 15ml Salt
  • 15ml Coriander
  • 5ml Mixed herbs
  • 3 Whole cloves (kruienaeltjies)
  • 7 Whole peppercorns
  • 1.5ml Fine nutmeg
  • Grated cheese
Method

  • Coat the meat with the flour
  • Heat the oil in the Potjie and brown the meat
  • Add the onions and brown the combination in an open Pot
  • Add 125ml of the port and 125ml of the water
  • Cover with the lid and allow to simmer for 45 minutes
  • Sprinkle the noodles and the green-peppers over the meat
  • Layer the veggies as they appear in the recipe
  • Mix the salt, herbs and spices in the remaining port and water and pour over the food
  • Cover with the lid and allow to simmer for about 2.5 hours
  • Finally, sprinkle some grated cheese over the pot 30 minutes before the Potjie is served
Serves 6
Mutton Curry Potjie


This unique Potjiekos won third prize in Huisgenoot's Transvaal Potjiekos competition and first prize in Beeld's Potjiekos competition.
It's enough for 6 people and a size 3 Potjie is recommended.

Ingredients

  • 2 kg skaapskenkel (sheep shin), cubed
  • 3 Large onions, diced
  • 2 Medium eggplant, peeled and cubed
  • 8 Baby potatoes, peeled
  • 4 Large tomatoes, diced
  • 60ml Oil
  • 50ml Butter
  • 4 Sticks of cinnamon
  • 10 Whole cloves (kruinaeltjies)
  • Salt and pepper to taste
  • Little bit of white sugar
    The Marinade
  • 30ml Oil
  • 20ml Medium curry powder
  • 10ml Grated ginger
  • 10ml Borrie (turmeric)
  • 10ml Lemon juice
  • 5ml Mustard
    The Yoghurt mixture
  • 500ml Natural yoghurt
  • 20ml Chopped fresh parsley
Method

  • Mix the ingredients of the marinade and pour over the meat for about 1 hour
  • Heat the oil and butter in the Potjie and then add the stick cinnamon and cloves for a few minutes
  • Add the onions and braai until soft
  • Remove the onions but let the stick cinnamon and cloves remain in the Pot
  • Brown the meat and add a little water if necessary
  • Add the onion mixture to the meat, cover with the lid and allow to simmer for about 1 hour
  • Place the eggplant cubes on top of the meat and season with the salt and pepper
  • Layer the potatoes and tomatoes and once again season with salt and pepper and a little bit of white sugar
  • Cover with the lid and allow to simmer for approximately 2-3 hours
  • Stir well before serving and serve with rice and the yoghurt mixture over each serving
Serves 6
Ostrich Potjie


Ingredients

  • 1.5 kg ostrich neck slices
  • 30 ml cooking oil
  • 4 leeks, sliced
  • 2 fat cloves garlic, crushed
  • 5 ml dried or 1 sprig fresh rosemary
  • 250 g brown mushrooms, sliced
  • 30 ml boiled green peppercorns, bruised
  • 75 ml brandy
  • 50 ml dry sherry
  • 375 ml dry red wine or 1/2 red wine 1/2 chicken stock
  • 30 ml lemon juice
  • 15 fresh pickling onions, peeled
  • 10 small whole carrots
  • 8 small, peeled potatoes or unpeeled new potatoes scrubbed clean
  • 1 x 300 g packet creamed spinach and mushrooms, thawed. (Can be replaced with 250 g cooked, chopped and flavoured spinach mixed with 125 ml sour cream. Flavour the spinach with some of the folowing: bacon, ham, cheese, nutmeg and lemon juice)
  • 15 ml cake flour
  • a little milk
  • pinch nutmeg
  • salt to taste
Method
  • Heat the oil in the pot and brown the meat a little at a time.
  • Remove and set aside.
  • Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot.
  • Return the meat to the Pot.
  • Heat the brandy slightly, pour over the meat, and ignite.
  • Add the heated sherry, red wine and lemon juice once the flames have died down.
  • Cover with the lid, reduce the heat and simmer for 2 1/2 hours or till the meat is almost tender.
  • Layer the vegetables, except the spinach, on top of the meat, cover, and simmer for a further 45 to 50 minutes.
  • Mix the spinach mixture with a paste of cake flour and milk and spoon carefully over the food in the pot.
  • Season with nutmeg and salt, cover and simmer for a further 15 minutes.

Oxtail Potjie (1)


Ingredients

  • 1 kg oxtail, cut into joints
  • 500 ml water
  • 300 ml red wine
  • 6-8 whole button onions, peeled
  • 1.5 cups baby carrots, peeled
  • 12 whole new (baby) potatoes, unpeeled
  • 2 cups frozen green peas
  • 250 ml water
  • 25 grams oxtail soup powder
  • 1 tsp salt
  • 1 tsp crushed garlic
Method
  • Heat the pot until very hot
  • Brown the meat in its own fat (don't burn it!)
  • Add the water and the wine
  • Cover and simmer for 1 hour
  • Add the onions
  • Replace the lid and simmer for another 2 hours
  • Have an occasional peek and add water if necessary
  • Arrange the carrots, potatoes and peas in layers on top of the meat.
  • Cover and simmer for a further 1 hour
  • Mix the water, soup powder, salt and garlic and add to pot
  • Simmer for a further 15 minutes
  • Serve with French bread, chips or rice
Serves 4
Oxtail Potjie (2)


Ingredients

  • 500g Oxtails cut 2 inches thick pieces
  • 10 slices Bacon cut in 1 inch pieces
  • ½ cup Flour seasoned with salt and pepper
  • 1 litre beef stock
  • 1 can tomato paste
  • 1 Bay leaf
  • 6 black peppercorns
  • 1 bouquet garni
  • 6 large leeks, chopped coarsely
  • 2 large onions, chopped coarsely
  • 6 large carrots, chopped coarsely
  • 20 button mushrooms
  • 1 cup red wine
  • ½ cup sherry
  • ½ cup cream
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons crushed garlic
Method
  • Dry oxtails with paper towel.
  • Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour.
  • Heat butter and olive oil and sauté bacon pieces.
  • Remove bacon and brown Oxtail in resulting fat, remove and drain.
  • Finely dice 4 of the carrots. Coarsely chop the onions and the leeks.
  • Add the finely diced carrots, leeks, onions and sauté until softened
  • Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
  • Bring slowly to a boil and cook slowly for 3 - 4 hours.
  • 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
  • Just prior to serving, add cream and stir in.
  • If you want to thicken the sauce mix some cornstarch with the cream before adding.

Oxtail and Banana Potjie


This lovely Potjie is best when served with brown or white rice.
It's enough for 6 people and a size 3 Potjie Pot is recommended.

Ingredients

  • 1 Large oxtail, cut into pieces
  • 3 Medium onions, finely sliced
  • 2 Ripe bananas, sliced
  • 5 Medium carrots, cut into strips
  • 12 Baby potatoes
  • 250g Button mushrooms
  • 1 Large tomato, sliced
  • 5ml Chopped parsely
  • 10 Whole uitjies
  • 2 Garlic cloves, finely chopped
  • 30ml Butter
  • 0.5 Red chilli, finely chopped
  • 5 Whole cloves (kruinaeltjies)
  • 5ml Mixed herbs
  • 2 Bay leaves
  • 500ml Warm water
  • Salt and pepper to taste
    The sauce
  • 62ml Brown vinegar
  • 20ml Tomato sauce,
  • 20ml Chutney
  • 20ml Honey
  • 10ml Medium curry powder
Method

  • Coat the Pot with the butter and heat.
  • Braai the meat for about 15 minutes
  • Add the onions, garlic, chilli, cloves, herbs, bay leaves, salt and pepper and braai for a further 15 minutes.(If the Pot gets too dry, add some warm water)
  • Now add the 500ml warm water, cover with the lid and allow the Potjie to simmer for about 2 hours
  • In the meantime, mix the ingredients of the sauce and put one side.
  • After 2 hours, pack the bananas on top of the meat and layer the veggies as they appear in the recipe
  • Sprinkle the parsley on top, and then layer the onions and allow the Potjie to simmer for 1 hour
  • Add the sauce and allow to simmer for a further 30 minutes
Serves 6
Oxtail and Mutton Potjie


This Potjie has won competition after competition.
It has it's ingredients packed in circles and not in layers, which makes the dishing up easier and also enables one to have a better look at what's in the Pot.
It's enough for 6 people and a size 3 Potjie is recommended.

Ingredients

  • 1 Oxtail, cut into pieces
  • 500g of Skaapskenkels (sheep shin), cut into pieces
  • 500g Skaapstertjies/ribbetjies (Sheep tails/ribs)
  • 250g Bacon, diced
  • 8 Medium onions, diced
  • 500ml Greenbeans, cut up
  • 1 Bunch of carrots, sliced
  • 0.5 Cauliflower, broken up
  • 300g Button mushrooms
  • 1 Green pepper, diced
  • 15 Baby potatoes
  • 2 Celery sticks, chopped
  • 15 Whole baby onions
  • 1 Red chilli pepper
  • Roughly chopped parsley
  • 30ml Butter
  • 4 Blocks beef stock, crumbled
  • 10 Whole peppercorns
  • 8 Whole cloves (kruinaeltjies)
  • 4 Cloves of garlic, chopped
  • 10ml Mixed herbs
  • 1 Stick cinnamon
  • Pepper to taste
  • 125ml Dry red wine
  • 62ml Water
  • Grated neutmuskaat to taste
  • 15g Brown onion soup
Method

  • Coat the Pot with the butter and braai the meat for about 15 minutes until brown
  • Add the onions, bacon, beef stock, spices and herbs and braai for a further 15 minutes
  • Remove the mutton pieces
  • Add the water and the wine to the oxtail, cover with the lid and allow the Potjie to simmer for about 1 hour
  • Replace the mutton and let it simmer for a further 50 minutes
  • Now pack the veggies as follows - A ring of green beans against the edge of the Pot, then a ring of carrots and a ring of cauliflower right in the middle
  • Push the mushrooms tightly between the edge of the Pot and the green beans and sprinkle with the chilli
  • Pack the potatoes between the beans and the carrots and sprinkle the celery over it
  • Pack the onions around the cauliflower and sprinkle the soup powder and parsley over it
  • Cover with the lid and allow it to simmer for a further 2 hours or until the veggies are soft
No salt is used as the soup powder and beef stock contains enough salt

Serves 6
Paella Potjie


Ingredients

  • 5 chicken thighs, halved
  • 500 g pork, cubed
  • 60 ml cooking oil
  • 3 red sweet peppers (seeded and cut in strips) or a 400g tin pimento
  • 1 large onion, chopped
  • 1 litre boiling water
  • 5 ml saffron
  • 4 bay leaves
  • 2 chicken stock cubes
  • 1 kg kingklip fillets, cut in strips
  • 400 g frozen prawns
  • 500 g uncooked rice
  • salt and pepper to taste
  • 250 g frozen green peas
  • juice of 1 lemon
Method
  • Heat the oil in the pot.
  • Lightly brown the pepper, onion, pork and chicken.
  • Cover and simmer slowly for an hour or until the meat is nearly done.
  • Add the saffron, bay leaves and chicken stock cubes to the boiling water and set aside.
  • Place the fish and prawns on top of the meat, followed by the rice and peas.
  • Season with salt and pepper to taste.
  • Add the saffron water little by little as the rice boils dry. Simmer the Potjie gently until the rice and peas are done and all the liquid has nearly boiled away.
  • Paella should be loose and the rice should not be soggy.
  • Add the lemon juice just before serving and
  • stir well.

Sweet and Sour Pork Potjie


This uniquely Chinese pot is best when served with spaghetti or any type of noodle. If preferred, rice can also be served with the pot.
It's enough for 6 people and a size 2 pot is recommended.

Ingredients

  • 2 kg Leg of pork, cubed
  • 1 Large pineapple, peeled and sliced
  • 1 Large Cooking apple, peeled and sliced
  • 15 ml Butter
  • 2 Large onions, sliced
  • 1 Green pepper, sliced
  • 10 ml Finely mixed spices
  • 125 ml Brown vinegar
  • 60 ml Maizena (Cornflour)
  • 60 ml Brown sugar
  • 60 ml Red wine
  • 25 Worcester sauce
  • 250 ml Boiling water
  • Salt and pepper to taste
Method

  • Melt the butter in the Pot and brown the onions and green peppers until soft
  • Remove and brown the meat
  • Sprinkle the spices, salt and pepper over the meat
  • Place the pineapple on top of the meat, then the apple and then the onion and green pepper mix
  • Mix the rest of the ingredients and pour over the Potjie
  • Cover with the lid and allow the pot to simmer for approximately 2 hours
Serves 6
Pork and Veggies Potjie


You'll have to search far and wide to find a Potjiekos with a wider variety of vegetables as this delicious Pork Potjie.
It's enough for 6 people and a size 3 Potjie is recommended.

Ingredients

  • 1.5 kg Pork skenkel (shin), cut in pieces
  • 250 g Bacon, cut in pieces
  • 1 Large onion, sliced
  • 1 Green pepper, cut in rings
  • 1 Clove of garlic, chopped
  • 6 Medium potatoes, cubed
  • 4 Carrots, sliced
  • 3 Celery sticks, sliced
  • 2 "rape" (turnips) peeled and cubed
  • 1 Leek, sliced (only the white part)
  • 500 ml Green beans, chopped
  • 500 ml Cabbage, chopped
  • 30 ml Olive oil
  • 1 Can of tomato paste
  • 100 ml Water
  • 2.5 ml Finely mixed spices
  • Salt and pepper to taste
Method

  • Heat the oil in the Pot
  • Spice the meat with salt and pepper and brown the meat slightly
  • Remove the meat and sauté the bacon, onion, green pepper and garlic for 15 minutes in the oil
  • Replace the meat
  • Mix the tomato paste with the water and pour over the meat
  • Cover with the lid and allow the pot to simmer for 30 minutes
  • Layer the veggies as they appear in the recipe and sprinkle the mixed spice over the meat
  • Cover with the lid and allow the pot to simmer for a final 1 hour or until the veggies are soft.
Serves 6
Pork Fillet Potjie


This lovely Potjie won a third prize in the Huisgenoot's Potjiekos competition.
It's a winner when served with dumplings and is enough for 6-8 people when a size 4 Potjie is used.

Ingredients

  • 2 Pork fillets, approx 700g each
  • 20 Large seedless 'pruimedante' (prunes)
  • 10 Smoked oysters
  • 12 Baby onions
  • 5 Celery sticks, sliced
  • 12 Baby potatoes, peeled
  • 20ml Butter
  • 20ml Cooking oil
  • 15ml Cake flour
  • 250-300ml Beef stock
  • 125ml Red wine
  • Salt to taste
  • 5ml Black pepper
  • 5ml Maizena (cornflour)
  • Freshly chopped parsley for garnish
Method

  • Cut a lengthwise groove in each fillet and open carefully Fill 10 of the 'pruimedante' with an oyster and arrange the filled 'pruimedante' in the groove of one of the fillets
  • Cover with the other fillet and bind the two fillets tightly with a piece of string
  • Heat the butter and oil and braai the meat until brown
  • Sprinkle the cake flour over the fillets and brown for another 2 minutes
  • Add the stock and the red wine and stir the sauce with a wooden spoon until smooth
  • Season the meat with the salt and pepper and cover with the lid and allow the Potjie to simmer slowly for 1 hour
  • Remove the string from the meat and cut in slices but keep the pieces against each other
  • Pack the veggies around the meat in the pot, add the remaining 'pruimedante' and add a little of the stock, if necessary, and allow the Potjie to simmer until the veggies are done
  • Thicken the sauce with the maizena (cornflour) (mixed in a little water) if needed
  • Garnish with the parsley before serving
Serves 6-8
Crayfish Potjie


If you thought that nothing can be tastier than Crayfish, then try it with the flavourful rice in this awesome Potjie.
This Potjie must simmer slowly to prevent the rice from burning. It's delicious when served with a fresh garden salad. It's enough for 6 people and a size 3 Potjie is recommended.

Ingredients

  • 6 Uncooked crayfish tails
  • 2 Tomatoes, peeled and diced
  • 150 g Sliced mushrooms
  • 1 Medium onion, chopped
  • 1 Green pepper, chopped
  • 1.5 L Water
  • 10 ml Dried parsley
  • Juice of 1 lemon
  • 45 ml Cooking oil
  • 750 ml Uncooked rice
  • 1 packet White onion soup
  • 10 ml Garlic salt
  • Salt to taste
Method

  • Allow the parsley to soak in the water for 15 minutes
  • Heat the oil in the Pot and cook the rice for a few minutes
  • Add the onions and peppers and brown until soft
  • Add the parsley water and the rest of the ingredients except the crayfish
  • Sprinkle the salt over and cover with the lid
  • Allow the Potjie to simmer slowly for 30 minutes or until the rice is almost done
  • Now place the crayfish tails on top of the pot and allow it to simmer for 15 minutes
  • Don't cook the crayfish for too long as it could get soggy
Serves 6
Seafood Potjie


Ingredients

  • 50 black mussels
  • 125 ml dry white wine
  • 3 tbls butter
  • 2 gloves garlic, finely chopped
  • 1 cup parsley, finely chopped
  • 1 large onion finely chopped
  • 1 tomato, skinned and chopped
  • pinch of dried thyme
  • freshly ground black pepper to taste
  • juice of 1 lemon
  • 1 cooked crayfish or 6 prawns
  • 250 ml fresh cream
Method
  • Put the wine in the Potjie
  • Add the butter, garlic, parsley, onion, tomato, thyme, pepper and the mussels
  • Cover and simmer slowly for approximately 15 minutes
  • Sprinkle with lemon juice and add the crayfish or prawns
  • Simmer for a further 10 minutes.
  • Add the cream
  • Serve with French bread, chips or rice
Serves 4
Surf and Turf Potjie


This lovely Surf and Turf Potjie is best when served with a nice garden salad.
It's enough for 6 people and a size 3 Potjie is recommended.

Ingredients

  • 500 g pork, cubed
  • 5 Chicken thighs, halved
  • 1 kg Kingklip fillets, cut into pieces
  • 400 g Frozen prawns
  • 500 g Mussells
  • 500 g Calamari
  • 500 g Crabsticks
  • 60 ml Cooking oil
  • 3 Red peppers, sliced
  • 1 Large onion, chopped
  • 1 L Boiling water
  • 5 ml Saffron
  • 4 Bay leaves
  • 2 Blocks chicken stock
  • 500 g Uncooked rice
  • 250 g Frozen peas
  • Salt and pepper to taste
  • Juice of 1 lemon
Method

  • Heat the oil in the Pot
  • Slightly brown the peppers, onion, pork and chicken
  • Cover with the lid and allow the Potjie to steam for 1 hour or until the meat is almost tender
  • Mix the saffron, bay leaves and chicken stock in the water and stand one side
  • Pack the seafood on top of the meat, then the rice and finally the peas
  • Flavour with salt and pepper
  • Pour the saffron water little by little as the rice cooks dry
  • Allow the Potjie to simmer slowly until the rice and peas are done and the fluid is virtually cooked away
  • Pour the lemon juice over just before serving and stir well
Serves 6
Vegetarian Potjie


Ingredients

  • 1 Large onion, quartered
  • 1 green pepper, cut into large cubes
  • 1 glove of garlic, chopped
  • 3 tins chopped tomatoes
  • 100 ml water
  • 6 medium potatoes, peeled and cubed
  • 4 carrots, peeled and sliced
  • 3 celery sticks, chopped
  • 2 turnips, peeled and chopped
  • 1 leek, sliced
  • 2 cups green beans, sliced
  • 2 cups of shredded cabbage
  • 2 tsp chopped parsley
Method
  • Layer potatoes, carrots, green beans, celery, turnips, onions, pepper, leek and cabbage in the Potjie (In this order)
  • Add the tinned tomatoes and the water
  • Add salt, pepper and parsley
  • Cover and simmer slowly for approximately 60 minutes until done
  • Serve with couscous, rice or pasta
Serves 4-6 people
Venison (Wilds) Potjie


Ingredients

  • 1 kg venison, cubed
  • 250 g rindless bacon, chopped
  • 125 ml sunflower oil
  • 4 medium carrots, sliced
  • 2 medium onions, sliced
  • 2 cloves garlic, crushed
  • 10 ml chopped fresh thyme
  • 500 ml port or dry red wine
  • 6 medium potatoes, sliced
Method
  • Heat the oil in a Potjie and sauté the carrots, onions and garlic for about 5 minutes.
  • Add the thyme, meat, bacon and port and simmer, covered, for 3 hours.
  • Add the potatoes and simmer for a further 30 to 45 minutes.

Waterblommetjie Potjie


You have not had a real South African Potjiekos until you have tasted this one.
This traditional South African Potjie is a must.
It's enough for 6 people and a size 3 Potjie is recommended.

Ingredients

  • 1kg Waterblommetjies
  • 12 Pieces of sheep neck
  • 4 Medium-sized onions, diced
  • 250ml Water
  • 6 Black pepper-corns
  • 4 Bay leaves
  • 3 Whole cloves ('kruienaeltjies')
  • 15ml Salt
  • 15ml Aromat
  • 10ml Dried parsley
  • 2.5ml Ground black pepper
  • 500g Baby carrots, peeled
  • 15 Medium potatoes, quartered
  • 500g Cauliflower
  • 500g Whole button mushrooms
  • 6 Baby marrow, sliced
  • 4 Tomatoes, cubed
  • 500g Mixed dried fruit, soaked in water for 1 hour
  • 250ml Dry white wine
  • 90ml Bisto (gravy powder)in 125ml Water
  • Salt and pepper to taste
Method

  • Heat the Potjie and melt the butter
  • Brown a few pieces of meat at a time and remove
  • Brown the onions until soft
  • Return the meat and add the water, pepper-corns, bay leaves and cloves and 10ml of the salt
  • Cover with the lid and allow the Potjie to simmer for about 1 hour
  • Mix the aromat, parsley, pepper and the remaining salt and sprinkle in-between the layered vegetables (layer the veggies as they appear in the recipe)
  • Place the dried fruit on top and allow the Potjie to simmer for about 1.5 hours
  • Sprinkle a little Aromat over the Potjie, cover with the lid and allow to simmer for 30 minutes
  • Finally, add the wine and the Bisto solution 30 minutes before the Potjie is served
Serves about 6



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