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

Newsletter #34  - October 15, 2002

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Hi, welcome to this edition of my newsletter!

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 one!) 
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!

I already have some potjiekos pages on the site, go take a look at my Potjiekos and Potjie Recipes pages


~ Featured Page ~

This 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.


The Elephant 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  add yours  and be part of something really unique!

Please keep the South African Culinary flag flying high by voting for my South African Recipe pages in the Culinary Top 100. The site is hovering between #3 and #4 , 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...)

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
Peter


Featured Website - 

Do you have a food related site that you would like to be featured here? Send me the URL and I will do it with pleasure.


 

The Recipes
See Links for Metric Converter

 
 

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.


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 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. 

 

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