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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
- 1 Juice of lemon
Ingredients
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Instructions
- 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
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