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Dedicated to South Africans living abroad...and all lovers of Traditional South African food

Newsletter #30  - August 6, 2002

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Hi, welcome to my newsletter!

I hope life is treating you well:-)

How about some more potjiekos recipes? For those who don't know, potjiekos is prepared outdoors in a three legged cast iron pot. It is much more social than a braai (bbq) as everyone sits around the fire chatting away while the pot simmers away! The cook gets to impress the guests with his/her own special potjie recipe that they hope to become 'famous' for! ( and even win some potjiekos competitions!) More about potjiekos here. Click here to read more about side dishes that can be prepared to enjoy with your potjie.

We have just returned from a week in the bush at Monateng Safari Lodge, read more about our trip by clicking here. In the next two weeks we will be heading out to the Southern Drakensberg and also to the Natal North Coast, more about those trips in the next newsletter.

Please keep the South African Culinary flag flying high by voting for my South African Recipe pages in the Culinary Top 100. The site has  been at #4 for a while now, we need to get to 50,000 points to go to the Hall of Fame, so please click here or on the Top 100 logo at the top of this letter to vote.......thanx....(if you have the time, you can vote once a day!...even better, pass this URL on to your friends and ask them to vote as well...)

..and I am still looking for more wacky ways to improve the Elephant Stew recipe, a big thanx to those who have already sent in suggestions:-) Take a look at the other comments and add yours  

Please pass this letter URL on to friends and  hopefully they will subscribe as well. I would especially like as many South Africans no longer living here to get to see it:-) Subscription details at the end..

If you happen to be looking for a specific Traditional South African recipe, just email me and I will do my best to try and find it for you! 

When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

Any comments, positive or otherwise on this Newsletter will be appreciated!

That's it for now
Keep well


The Recipes
See Links for Metric Converter

  Spicy seafood potjie 

20 ml olive oil 
30 ml butter 
2 large onions 
10 ml garlic, crushed 
10 ml ginger, freshly, grated 
20 ml seafood spices 
250 g fresh black mushrooms, sliced 
410 g Mexican tomatoes 
375 ml fish stock 
125 ml Old Brown Sherry (optional) 
15 ml brown sugar 
15 ml sweet soy sauce 
30 ml fresh basil, roughly chopped 
30 ml fresh parsley, roughly chopped 
1 kg fresh white fish, filleted, or frozen hake steaks 
500 g fresh or frozen prawns, shelled and cleaned 
1 kg frozen marinara mix 
2 lemons (juice only) 
250 ml thick cream 
10 mussels in their shells 

1 In a large potjie, heat together the oil and butter. Add the onions, garlic, ginger and seafood spices and fry for 2 minutes. 
2 Add the mushrooms, tomatoes, fish stock, sherry, sugar and soy sauce and simmer gently for 15-20 minutes. 
3 Add the basil and half the parsley, then remove three quarters of this mixture from the pot and layer it, alternating with the seafood. (Start with the white fish, then the prawns, then the marinara mix.) 
4 Add the lemon juice, secure the lid and allow to simmer for 20 to 30 minutes without stirring. 
5 Just before serving, add the cream, mussels and the remaining parsley and heat through for about 5 minutes. Serve with white rice and a green salad. 

Potjie pudding 

125 ml water 
250 ml hanepoot (sweet) wine 
250 ml fresh orange juice 
100 g sugar 
10 ml butter 
5 ml grated orange rind 
1 clove 
1 stick cinnamon 
25 ml lemon juice 
2 ml ground ginger 

160 g butter 
100 g castor sugar 
2 eggs, whisked 
25 ml apricot jam 
5 ml grated orange rind 
5 ml vanilla essence 
180 g self-raising flour 
pinch salt 
5 ml bicarbonate of soda 
250 ml milk 
150 g seedless raisins 

Place all ingredients for the syrup in a potjie and bring to the boil. To make the batter, cream the butter and castor sugar together. Add the eggs and beat well. Also add the apricot jam, orange rind and vanilla essence and blend. Sift the flour and salt together and gradually add to the mixture. Blend well. Dissolve bicarbonate of soda in the milk and add to the mixture with the raisins. Blend well. Drop spoonfuls of the mixture into the boiling syrup, cover and simmer for about 20-30 minutes or until the surface no longer looks like uncooked dough. Serve with cream, custard or ice cream. 

Sheep's neck potjie 

30 ml oil 
salt and pepper 
2 kg neck chops 
3 onions, sliced 
250 ml dry white wine 
15 young carrots, scraped 
6 potatoes, skinned and diced 
400 g green beans, topped and tailed 
12 dried peaches 
200 g self-raising flour 
5 ml salt 
100 g butter 
100 ml cold water (you may need more) 
finely chopped parsley for garnishing 

Heat oil in a black pot. Season chops to taste with salt and pepper and brown on both sides. Set aside. Sauté onion until soft. Return meat to the pot and add half the wine. Cover and simmer slowly for 45 minutes. Arrange carrots, potatoes and green beans in layers on top of the meat. Season to taste with salt and pepper. Add a little wine, cover and simmer for one hour. Place peaches (soaked for one hour in water to cover) on top and add the remaining wine. Simmer for another half an hour. DUMPLINGS: Sift the self-raising flour and salt together. Rub in the butter. Add just enough water to form a soft, manageable dough. Divide the mixture into 12-14 uniform pieces and roll each piece into a ball. Place dumplings on top of the vegetables and simmer for 20 minutes. 

Curry potjie 

30 ml oil 
1 onion, chopped 
2 cloves of garlic, crushed 
5 ml fresh ginger, finely grated 
20 ml masala 
7 ml turmeric 
5 ml ground coriander 
5 ml ground cumin 
5 ml garam masala 
a pinch of chilli powder 
1 bayleaf 
1 stick cinnamon 
500 g lean mince 
125 ml chutney 
1 large tomato, skinned and chopped 
3 potatoes, cubed 
2 large carrots, sliced 
salt and milled black pepper 
125 ml meat stock 
500 ml broccoli florets or frozen peas or corn 
125 g lentils, cooked and drained 

Heat the oil in the potjie and fry the onion, garlic and ginger until soft and flavorsome. Add the spices, stir and cook for about a minute. Add the mince gradually and fry until browned. Add the chutney, chopped tomato, potato cubes and carrots, season with salt and black pepper and add the stock. Cover and simmer slowly until the vegetables are just done, stirring occasionally. Add the broccoli, peas or corn and the lentils. Heat until the broccoli is just done adjust the seasoning if necessary and serve with rice and pickles. 



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