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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 peppercorns
  • 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, peppercorns, 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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