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 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.
Servings
Ingredients
  • 1 kg Waterblommetjies
  • 12 Pieces of sheep neck
  • 4 Medium-sized onions diced
  • 250 ml water
  • 6 Black Pepper corns
  • 4 bay leaves
  • 3 Whole cloves ('kruienaeltjies')
  • 15 ml Salt
  • 15 ml Aromat
  • 10 ml Dried parsley
  • 2.5 ml ground Black Pepper
  • 500 g Baby carrots peeled
  • 15 Medium potatoes quartered
  • 500 g Cauliflower
  • 500 g whole button mushrooms
  • 6 Baby marrow sliced
  • 4 tomatoes cubed
  • 500 g Mixed dried fruit soaked in water for 1 hour
  • 250 ml dry white wine
  • 90 ml Bisto (gravy powder) in 125ml Water
  • salt and pepper to taste
Servings
Ingredients
  • 1 kg Waterblommetjies
  • 12 Pieces of sheep neck
  • 4 Medium-sized onions diced
  • 250 ml water
  • 6 Black Pepper corns
  • 4 bay leaves
  • 3 Whole cloves ('kruienaeltjies')
  • 15 ml Salt
  • 15 ml Aromat
  • 10 ml Dried parsley
  • 2.5 ml ground Black Pepper
  • 500 g Baby carrots peeled
  • 15 Medium potatoes quartered
  • 500 g Cauliflower
  • 500 g whole button mushrooms
  • 6 Baby marrow sliced
  • 4 tomatoes cubed
  • 500 g Mixed dried fruit soaked in water for 1 hour
  • 250 ml dry white wine
  • 90 ml Bisto (gravy powder) in 125ml Water
  • salt and pepper to taste
Instructions
  1. Heat the Potjie and melt the butter
  2. Brown a few pieces of meat at a time and remove
  3. Brown the onions until soft
  4. Return the meat and add the water, pepper-corns, bay leaves and cloves and 10ml of the salt
  5. Cover with the lid and allow the Potjie to simmer for about 1 hour
  6. 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)
  7. Place the dried fruit on top and allow the Potjie to simmer for about 1.5 hours
  8. Sprinkle a little Aromat over the Potjie, cover with the lid and allow to simmer for 30 minutes
  9. Finally, add the wine and the Bisto solution 30 minutes before the Potjie is served
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