I am sorta running out of ideas for themes,
so fell back on that old standby, potjiekos! For those of you that might
not know, I am told that a potjie can be compared to a Dutch Oven
used in the States. A potjie is a 3 legged cast iron pot and food is
traditionally prepared in it outdoors and on the coals. It is much more
sociable than a bbq as guests can all sit round the fire enjoying liquid
refreshment while the potjie simmers merrily away. The host almost
always adapts the basic recipe to his own taste trying to create the
"perfect" potjie which will then hopefully win him prizes and
fame as the "Potjie King" (one can dream, can't
The side dishes are just as important, but that is a subject of another
newsletter, if you happen to have come across a really nice potjie side
dish, please let me have it and I will feature it in the next newsletter.
Scroll down for some potjie recipes!
time I would like to feature the Afrikaans section of my site.
Afrikaans is my home language and I feel that it is being
neglected. I am so glad to see that Afrikaans music seems to
be making a comeback. So now I can really say: "Afrikaans
Rocks!" Those of you that don;t understand Afrikaans, please
bear with me. Click here
to go to the Afrikaans section.
Stew suggestions are coming in nicely, (some more received since last
newsletter) I think we are building up one
great recipe! Thanx to all who have submitted suggestions. .. Take a look at the other comments
yours and be part of something
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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
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positive or otherwise on this Newsletter will be appreciated!
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Mutton and vegetable potjie
125 ml oil
2 kg mutton knuckles
2 onions, sliced
6 potatoes, quartered
1 red pepper, cut into cubes
1 green pepper, cut into cubes
5 large carrots, sliced
8 patty pans, quartered
8 courgettes, sliced
250 g fresh button mushrooms
500 ml mixed frozen vegetables (optional)
410 g chopped tomatoes
61 g mushroom soup mix
30 ml ground coriander
30 ml dried marjoram
30 ml allspice
15 ml garlic, crushed
15 ml sugar
60 ml white vinegar
15 ml paprika
1 Heat the oil in a large potjie and brown the meat.
2 Layer the vegetables on top of the meat in the order listed above, starting with the onions and ending with the mixed vegetables. Top with the chopped tomatoes and their juices.
3 Combine the remaining ingredients with 1 litre of boiling water and pour over the prepared pot.
4 Close the lid and allow to cook gently for an hour, without opening.
5 If necessary, thicken with some cornflour and serve with rice.
Venison potjie with dried fruit
25 ml oil
1 kg venison, such as springbok, cubed
1 large onion, chopped
4 cloves garlic, crushed
5 ml whole cloves
5 ml mustard powder
5 ml dried (or 10 ml fresh parsley)
5 ml braai spice
salt and milled black pepper
340 ml beer
500 ml Coca-Cola
75 ml Worcestershire sauce
1 can pineapple pieces in juice
250 g mixed dried fruit
125 ml chutney
50 ml natural yoghurt
Heat the oil and brown the meat in batches. Don't do too much at once as the meat will draw water. Remove the meat from the pot. Fry the onion and garlic in the remaining oil, adding more if necessary and add the spices. Stir-fry for another minute. Add the meat, beer, Coca-Cola and Worcestershire sauce and stir. Cover and simmer over a low heat for about two hours or until tender. Add the remaining ingredients and cook or another hour. Stir in the yoghurt shortly before serving. Serve with rice or mealie pap and a salad.
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 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 flavoursome. 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.