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.
  • 500g Porkcubed
  • 5 chicken thighshalved
  • 1kg kingklip filletscut into pieces
  • 400g frozen prawns
  • 500g Mussells
  • 500g Calamari
  • 500g Crabsticks
  • 60ml cooking oil
  • 3 Red pepperssliced
  • 1 large onionchopped
  • 1l Boiling water
  • 5ml saffron
  • 4 bay leaves
  • 2 Blocks chicken stock
  • 500g Uncooked rice
  • 250g frozen peas
  • salt and pepperto taste
  • 1 Juice of lemon
  1. Heat the oil in the Pot
  2. Slightly brown the peppers, onion, pork and chicken
  3. Cover with the lid and allow the Potjie to steam for 1 hour or until the meat is almost tender
  4. Mix the saffron, bay leaves and chicken stock in the water and stand one side
  5. Pack the seafood on top of the meat, then the rice and finally the peas
  6. Flavour with salt and pepper
  7. Pour the saffron water little by little as the rice cooks dry
  8. Allow the Potjie to simmer slowly until the rice and peas are done and the fluid is virtually cooked away
  9. Pour the lemon juice over just before serving and stir well