Potjie – South African foods that will keep you warm this winter.

The sky has been grey more often than not and even when the sun shines, it feels more like
a lightbulb than a giant ball of flames. Winter is definitely here and what better way to warm
yourself up than with hearty, delicious food.

As a return to my blog, I am going to be sharing some classic dishes out of the colourful South Africans kitchens that will warm your stomach and heart this winter season, kicking off with the classic potjie. Nothing better than a stew cooked slowly in cast iron over hot coals. Rich, soft meat with hearty
winter vegetables, seasoned to perfection. A crowd pleaser and a family favourite.

Classic Potjie

Traditional South African stew cooked low and slow

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Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbs oil
• 1 kg Meat of choice tougher cuts work best as they have the most flavour and can withstand the long cooking time. E.g. Lamb neck, Beef shin, brisket, oxtail
• 3 large onions sliced
• 3 cloves of garlic (or as many as your ancestors wish) whole or roughly chopped
• 2 sprigs of rosemary or thyme. or both
• 250 ml stock of choice depending on the meat you use
• 250 ml wine generally red for dark meats, white for light. For alcohol free, replace with more stock
• 3 large potatoes chopped
• 1 kg mix of vegetables of your choice carrots, baby marrow, mushrooms, peppers, etc.
• Salt and pepper to taste.
• Samp*, Pap* or Rice

Equipment

• 1 no.3 potjie 7.8l dutch oven or thick bottom pot will do in a pinch
• 1 Large spoon wood is best

Method

 

1. Get your fire going and get your potjie nice and hot.
2. If you are using a stove and oven, heat the pot on medium high. Preheat your oven to 160° C
3. Season your meat generously.
4. Heat your oil up and then brown your meat, set it aside.
   1 tbs oil, 1 kg Meat of choice
5. Move the potjie so it gets indirect heat from the fire and throw in your onions, sauté until the onions are translucent.
   3 large onions
6. If you are using a stove, drop the heat to medium.
7. Add the garlic and herbs, mix for a minute.
   3 cloves of garlic (or as many as your ancestors wish), 2 sprigs of rosemary or thyme.
8. Add the meat back in, followed by the wine and the stock and bring to a simmer for an hour.
   250 ml stock of choice, 250 ml wine
9. For oven cooking, place the pot into the oven at this point.
10. Shift your pot, or your coals to keep the pot simmering with the lid on.
11. At this point, taste to see if the seasoning needs adjusting and then add the potatoes and harder veg.
    3 large potatoes, Salt and pepper to taste.
12. Do not mix.
13. Allow to simmer for another 30 minutes (or until the hard veggies are fork tender)
14. Add in any softer veggies (baby marrow, mushrooms, peppers, cherry tomatoes) and simmer for another 10-15 minutes.
    1 kg mix of vegetables of your choice
15. Serve hot on a bed of pap, samp or rice with some chutney on the side.
    Samp*, Pap* or Rice

Notes

Pap or Mielie meal is a coarse white maize flour that is cooked in a similar way to polenta. 

 

 

 

Samp is a food made from dried corn kernels that have been pounded and chopped until broken, but not as finely ground as pap.

 

 

 

Both these items can be found at most Afro shops or online.