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Archive for August 28th, 2007

I found these on a website and I lost the site…and it seems to be great recipes….if you want to try it…you can buy a 3 legged pot from any South African shop in any country outside South Africa nowadays. (well, I think it is about any of them!) They come in different sizes…nr 3 is a middle size pot for about 3-4 people usually, but if you like it so much like I do, then nr 3 is enough for one person! 🙂
On THIS LINK you can see photos of “potjie kos”….we had with family.The link will open in a new window.

Image:www.south-africa-tours-and-travel.com/pot-food.html
Lamb Neck and Cabbage Potjie

This requires some explanation first, a few years ago the “Potjie” craze took over in South Africa as an alternative to the traditional BBQ.
A “Potjie” is a 3 legged round bottomed cast iron pot where you put your ingredients in, and it simmers merrily over coals while everyone sits around it chatting away. and sipping you know what.. It’s much more sociable than a BBQ where the men usually gather round the fire and the women are usually busy in the kitchen, but don’t get me wrong, this is strictly a male domain and the women are only required to do the side dishes. Everyone usually has his own “secret” ingredients and “Potjie” competitions are very popular at fairs.

INGREDIENTS
2 tbs cooking oil
2 large onions, chopped
14 lamb neck chops
250g bacon, diced
16 small potatoes, peeled and quartered
1 small cabbage, cut in 8 pieces
dash of lemon juice with 500ml water
dash of mixed herbs
salt and black pepper to taste

METHOD

1. Heat the oil in a medium-size potjie, then fry the onions, bacon and lamb chops for about ½ hour, stirring from time to time. Cover with lid and leave to cook for about 45 minutes.
2. Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water/lemon juice mixture, herbs and spices. (Don’t stir yet)
3. Cover with lid and cook for about another 2 hours slowly over medium coals ; check if there’s enough water after a while, and add more if necessary.
4. Stir through ; the meat should fall off the bones.
5. Serve with brown rice and sweet mashed cinnamon pumpkin.

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Oxtail Potjie – probably the tastiest potjie recipe

INGREDIENTS
500g Oxtails cut 2 inches thick pieces
10 slices Bacon cut in 1 inch pieces
½ cup Flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
1 Bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1 cup red wine
½ cup sherry
½ cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic

METHOD

1. Dry oxtails with paper towel.
2. Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour.
3. Heat butter and olive oil and sauté bacon pieces.
4. Remove bacon and brown Oxtail in resulting fat, remove and drain.
5. Finely dice 4 of the carrots. Coarsely chop the onions and the leeks.
6. Add the finely diced carrots, leeks, onions and sauté until softened
7. Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
8. Bring slowly to a boil and cook slowly for 3 – 4 hours.
9. 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
10. Just prior to serving, add cream and stir in.
11. If you want to thicken the sauce mix some cornstarch with the cream before adding.

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All-In-One Pot

INGREDIENTS
750g bolo or boneless chuck of beef
1 pig’s trotter
30ml cooking oil
2 onions, sliced
10ml salt
freshly ground black pepper to taste
200g uncooked pearl wheat
4 tomatoes, peeled and coarsely chopped
250ml dry white wine
250ml meat stock
2 leeks, sliced
5 baby marrows, sliced

METHOD

Cut the bolo or chuck into cubes and saw the trotter into portions. Heat the cooking oil in a potjie and brown the meat. Add the onion and fry until it is translucent. Season with salt and pepper and add the pearl wheat and tomatoes. Heat the wine and meat stock together in a small pan over the fire, then pour the liquid into the potjie and cover with the lid. Let the meat simmer over low coals for 3-4 hours, until it is tender. Layer the leeks and baby marrows on top and simmer for another 20 minutes.
Serves 6-8

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Paella Potjie

60 ml cooking oil
3 red sweet peppers (seeded and cut in strips) or a 400g tin pimento
1 large onion, chopped
500 g pork, cubed
5 chicken thighs, halved
1 litre boiling water
5 ml saffron
4 bay leaves
2 chicken stock cubes
1 kg kingklip fillets, cut in strips
400 g frozen prawns
500 g uncooked rice
salt and pepper to taste
250 g frozen green peas
juice of 1 lemon

Heat the oil in the pot. Lightly brown the pepper, onion, pork and chicken. Cover and simmer slowly for an hour or until the meat is nearly done.
Add the saffron, bay leaves and chicken stock cubes to the boiling water and set aside.
Place the fish and prawns on top of the meat, followed by the rice and peas. Season with salt and pepper to taste. Add the saffron water little by little as the rice boils dry. Simmer the potjie gently until the rice and peas are done and all the liquid has nearly boiled away. Paella should be loose and the rice should not be soggy.
Add the lemon juice just before serving and stir well.

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Curry Neck of Mutton Potjie

30 ml cooking oil
salt and pepper to taste
1.5 kg neck of mutton, cut into slices
3 medium onions, chopped
250 ml water
500 g whole baby carrots, peeled
500 g whole baby potatoes, peeled
20 ml sugar
10 ml mild curry powder
5 ml turmeric
125 ml milk

Heat the oil in the pot. Season the meat with salt and pepper and brown a few pieces at a time. Remove and set aside. Fry the onions until tender. Return the meat to the pot. Cover the meat with water, replace lid and simmer for 1 hour.
Add the carrots and potatoes and simmer for approximately 30 minutes.
Mix the sugar, curry powder andturmeric with the milk and add. Simmer for another 15 minutes and gently stir through once. Add more water if the potjie becomes too dry and simmer for another 15 minutes.

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Chicken Potjie

45 ml cooking oil
1 kg chicken thighs
10 ml salt
4 bay leaves
pinch dried thyme
4 black pepper corns
pinch ground allspice
45 ml chutney
500 ml carrots, peeled and sliced
6 large potatoes, peeled and sliced
500 g whole button mushrooms
125 ml boiling water
1 chicken stock cube

Heat the oil in the pot. Sprinkle the thighs with salt and fry the chicken, a few pieces at a time, until golden brown. Add the herbs, spices and chutney. Arrange the carrots, potatoes and mushrooms in layers on top of the chicken. Dissolve the stock cube in the water and add it to the potjie. Replace the lid and simmer for approximately 1 hour and 20 minutes. Add water if the potjie becomes too dry.

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Dambie ( the Tswana name for “dumplings”)

To cover a saucy meat stew or potjiekos:
2 cups bread flour
1 tsp instant dry yeast
1 tsp salt
2 tsp sugar
1 egg
1 1/2 cups lukewarm water

Sift the dry ingredients together into a deep bowl. Add the egg and lukewarm water and mix well for about 5 minutes, till it forms a very soft , sticky dough, rather approaching a thick batter. Alternatively you can whip it up using a food processor.
Let dough rise for 2 hours covered. Scoop the frothy, soft dough onto the stew and quickly stroke it to spread evenly on top.
Shut the lid and do not lift till ready, about 30 minutes, or else it may implode into a chewy mess. Then insert a skewer into the dumpling, if it comes out clean it is cooked.
Enjoy!

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Beef and Beer Potjie

15 ml cake flour
5 ml paprika
1 kg beef fillet, cubed
15 ml butter
15 ml cooking oil
2 medium onions, thinly sliced
15 ml white sugar
8 green beans, sliced
4 carrots, peeled and thinly sliced
1 clove garlic, finely chopped
5 ml mixed dried herbs or marjoram
375 ml beer
250 ml beef stock
1 packet tomato soup powder
1 bay leaf
15 ml vinegar
10 ml cornflour
salt and pepper to taste

Combine the paprika and flour and place in a plastic bag. Add the meat cubes and shake well to coat the meat. Melt the butter and oil in the pot and brown the meat over medium hot coals. Remove and set aside. Fry the onions and sugar, stirring now and then until the onions are tender. Add the beans, carrots and garlic and simmer for 5 minutes.
Return the meat to the pot and stir in the herbs, beer, stock, soup powder and bay leaf. replace the lid and simmer till the meat is tender, approx 45 minutes to 1 hour. Stir occasionally, using a wooden spoon.
Mix the vinegar and cornflour and stir in. Simmer until the gravy has thickened and season with sdalt and pepper.

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Hot Mutton Curry Potjie

This is for people like me who like their curry hot, if you prefer it a bit weaker, reduce the curry powder to 15 ml.

2 kg mutton chops
salt and pepper to taste
45 ml cooking oil
2 large onions, coarsely chopped
250 g rindless breakfast bacon, chopped
3 large potatoes, peeled and cubed
250 ml uncooked rice
250 ml dried apricots, soaked in water for 1 hour and drained
250 ml water
1 tin (410 g) mealie kernels, drained
1 tin, (410 g) peas, drained
250 ml chutney
20 ml strong curry powder
5 ml turmeric
3 ml coriander
3 ml ground nutmeg

Heat the oil in the pot. Season the meat with salt and pepper and in the open pot brown a few pieces at a time on both sides. Remove the meat and set aside. Fry the onions until tender. Return the meat to the pot with the onions. Arrange the bacon, potatoes, rice and apricots in layers on top of the meat. Add the water. Cover and simmer for 1 hour. Add more water if the potjie boils dry.
Add the mealies and peas.
Mix the chutney, curry, turmeric, coriander and nutmeg well. Add the mixture to the potjie. Cover and simmer for 30 to 45 minutes.

Serve with sliced banana, finely chopped onion and tomato and finely grated coconut.

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Ostrich Potjie

Use a nr 3 potjie.

30 ml cooking oil
1.5 kg ostrich neck slices
4 leeks, sliced
2 fat cloves garlic, crushed
5 ml dried or 1 sprig fresh rosemary
250 g brown mushrooms, sliced
30 ml boiled green peppercorns, bruised
75 ml brandy
50 ml dry sherry
375 ml dry red wine or 1/2 red wine 1/2 chicken stock
30 ml lemon juice
15 fresh pickling onions, peeled
10 small whole carrots
8 small, peeled potatoes or unpeeled new potatoes scrubbed clean
1 x 300 g packet creamed spinach and mushrooms, thawed. (Can be replaced with 250 g cooked, chopped and flavoured spinach mixed with 125 ml sour cream. Flavour the spinach with some of the folowing: bacon, ham, cheese, nutmeg and lemon juice)
15 ml cake flour
a little milk
pinch nutmeg
salt to taste

Heat the oil in the pot and brown the meat a little at a time. Remove and set aside. Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot. Return the meat to the pot. Heat the brandy slightly, pour over the meat, and ignite. Add the heated sherry, red wine and lemon juice once the flames have died down. Cover with the lid, reduce the heat and simmer for 2 1/2 hours or till the meat is almost tender.
Layer the vegetables, except the spinach, on top of the meat, cover, and simmer for a further 45 to 50 minutes. Mix the spinach mixture with a paste of cake flour and milk and spoon carefully over the food in the pot. Season with nutmeg and salt, cover and simmer for a further 15 minutes.

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Venison Potjie (Wildspotjie)

125 ml sunflower oil
4 medium carrots, sliced
2 medium onions, sliced
2 cloves garlic, crushed
10 ml chopped fresh thyme
1 kg venison, cubed
250 g rindless bacon, chopped
500 ml port or dry red wine
6 medium potatoes, sliced

Heat the oil in a pot and sauté the carrots, onions and garlic for about 5 minutes. Add the thyme, meat, bacon and port and simmer, covered, for 3 hours. Add the potatoes and simmer for a further 30 to 45 minutes.

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Bully beef and cabbage potjie

20 ml oil
1 large onion, chopped
2 baby cabbages, finely chopped
salt and black pepper to taste
600 g bully beef, cut into small cubes
250 g shell noodles, cooked and drained

Heat the oil in a hot, flat, cast-iron pot and sauté the onion until glossy. Add the cabbage and sauce until the cabbage softens. Season to taste and add the bully beef cubes. Use a fork to mash a few of the cubes. Stir and heat over low heat until warmed through. Add the noodles, simmer until warm and serve. Serves 4. 

Potjie Bread
Potjie No: Flat
Serves: 8
Cooking Time: 1 hr 15 min

Ingredients
500 g white bread flour
500 g wholewheat flour
12 ml salt
25 ml white sugar
10 g instant yeast
500 ml milk
500 ml water
40 ml butter or margarine
Method
Mix the dry ingredients and yeast in a big mixing bowl.
Heat the milk, water and butter until lukewarm.
Add enough of the lukewarm mixture to the dry ingredients to form a soft dough. Knead until elastic and leave in a warm place to rise.
Knead lightly and shape into a ball.
Preheat the oven to 200 ºC.
Grease a medium-sized, flat-bottomed, cast-iron pot with butter or margarine and place the dough inside.
Also grease the top of the dough and the inside of the lid with butter.
Put the lid on and leave in a warm place until the dough has doubled in volume.
Bake at 200 ºC for 15 minutes, then lower the oven temperature to 180 ºC.
Bake for another hour or until cooked and the bread sounds hollow when tapped. Leave in the pot to cool slightly, then remove.
Makes 1 large loaf.

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This is the school which my grandpa founded. The original school is actually about 2 km down on the road. It was really my first time visiting the school though I always wanted to! On the 2nd picture is the original 2 classes before they extended the school. My granddad was Head at this school. There are about 5 or more new classes – you can’t see them on the picture, but they are at the back. It’s a pity we visited it on a Saturday, because I would have liked to see the inside of the building and I have been told that there are pictures of my Grandpa in the school’s office and foyer. I will have to go back one day to see those pictures!  My grandpa left Holland as a young teacher to teach in South Africa. He started teaching in his own home first! I have a fabulous picture of the children he was teaching on a veranda at his house. My mum used to tell us that he was a very caring person and if he could, he would have built schools for the whole nation. His one son, my uncle, became the Education and Culture Minister in the 1960s till the late 1970s. You can google him: JJP Op’t Hof. He lived in Cape Town all his life. My grandma on my dad’s side was also a teacher.
The word: bosfontein — if you break it up, it’s bos..in English=bush/schrub and fontein=fountain



This is an Afrikaans news-article found on the Internet about the school – a very positive article.

‘n Berig raakgelees op die Internet oor die skool: [Link na die einde van die berig]

Goudstad hét warm hart, toon Bosfontein Ná brief sorg Johannesburgers vir feesjaar.
Jacobus Mokoena wys sy sertifikaat en geskenk wat hy by die akademiese afsluiting van die Laerskool Bosfontein naby Lydenburg ontvang het. Personeel van die skool: mev. Sylvia Mokoena, onderwyser; mnr. Obed Modisha, onderwyser wat einde vanjaar uitgetree het; me. Christa Muller, waarnemende skoolhoof; me. Hanlie Bette, onderwyser; en mev. Anna en mnr. Johannes Mokoena, faktotum en administratiewe werkers.
‘n Besondere band het vanjaar ontstaan tussen ‘n klein plaasskool tussen die groen Hoëveldse heuwels naby Lydenburg in Mpumalanga en ‘n gemeenskap in Johannesburg. Deon Sonnekus berig.

`Ek is ‘n junior primêre on derwyser, ek hou vir 30 agtergeblewenes skool. Terug hok toe is vir my soos ‘n berg.

“Ek wil graag onderrig van gehalte bied, maar hoe gemaak as die ouer so arm is dat skoolgeld van R15 per maand te veel gevra is?

“Ek het die afgelope twee jaar my eie benodigdhede net die nodigste gekoop. Nou is die strop te styf met al die pryse wat styg. Is daar nie iemand of ‘n instansie wat begrip sal hê vir die behoefte van ‘n arm kind wat nie gevra het om hier te wees nie?

“Ek sal graag die nodige inligting gee aan iemand wat begrip het vir my situasie.

“Help tog, asseblief.”

Dít was die pleidooi van me. Hanlie Bette, onderwyser aan die Laerskool Bosfontein, in Beeld se briewekolom vroeg vanjaar. Sy en me. Christa Muller, waarnemende skoolhoof, het vanjaar saam met mnr. Obed Modisha en mev. Sylvia Mokoena vir die 89 kinders in die skool, die meeste uit plaaswerkergesinne, skoolgehou.

Die brief het die aandag getrek van die ouers van leerders in die Leicester Road School in Kensington, Johannesburg. Die pleidooi is ook onder die aandag van die Johannesburg-Noord/Andrew Murray-gemeente van die NG Kerk gebring. Dit het gelei tot ‘n insameling van onder meer gebruikte skooltasse, penneblikkies, inkleurpotlode en ander skryfgoed en skoolklere.

Kort daarna is mnr. Ivan en mev. Michelle Basson, ouers van kinders in Leicester Road School, met ‘n kombi vol skooltasse, klere en ander benodigdhede na Mpumalanga om die Laerskool Bosfontein te help toerus vir ‘n skooljaar waarin hy met ‘n kwart van die vorige jaar se begroting van die provinsiale onderwysdepartement moes klaarkom.

“Bring vir ons jul weggooigoed,” was die versoek. “Die ou penne as jy vir jou kind nuwes koop, die ou tas, kryte, penneblik dit wat in die stad weggooigoed is, is seldsame hulpbronne by ‘n skool soos Bosfontein en honderde ander soortgelyke skole in die land waar dit selfs moeiliker gaan.

“Ons wou juis nie geld vra nie ons almal weet hoe ons sukkel met al die eise van buitemuurse bedrywighede die meeste van hierdie buurt se mense kom net-net deur,” sê Muller.

Die ouers het saamgespeel en een kleinerige skool in ‘n laer- tot middelklaswoonbuurt en een kerk het genoeg bymekaargemaak om die Bosfonteiners elk met hul eie penneblik met kryte, penne en potlode toe te rus.

Ná die tweede bymekaarmaaksessie het elke Bosfonteiner ‘n paar skoene gehad en nie net een nie, maar ‘n hele paar truie. Die winterinsameling het minstens 500 truie en 200 langbroeke opgelewer. Outjies wat winter en somer kaalvoet moes skool toe die bytende Hoëveldse koue ten spyt loop nou soontoe met ‘n nuwe wip in hul stap. Die bywoningsyfer het sommer ook die hoogte ingeskiet.

Maar dit was nie bloot net ‘n uitdelery nie. Die kinders moes ‘n skooltas byvoorbeeld “verdien” deur sekere take te verrig, onder meer in die skool se groentetuin. Kort voor lank het elkeen in die skool ‘n behoorlike sak vir sy of haar boeke gehad. Voorheen het hulle inkopiesakkies van plastiek gebruik.

Baie van die ouers kan nie die skoolgeld, wat R15 per maand beloop, bekostig nie. Een van die maniere waarop skenkers gehelp het, was deur bloot een kind se skoolgeld vir die jaar te betaal. Ouers wat in Johannesburg R450 skoolgeld per maand betaal, het besef hoe relatief min dit kos om ‘n Bosfontein-kind vir ‘n jaar op die skoolbanke te hou.

Muller sê in 2000 het sy nog ‘n begroting van net meer as R11 000 gehad. Vir verlede jaar het dit gekrimp tot net meer as R3 000.

Water en elektrisiteit vir die skool kos reeds sowat R800 per maand, en die telefoonrekening is hier by die R300. Daarby moet fotostaatpapier en ander uitgawes nog betaal word.

“Ons is geseën met skenkings wat ons ontvang het,” sê Muller op die vraag hoe die tekort verhaal word. Die ander oplossing was om hulp te vra, soos in die brief.

Maar hulp en betrokkenheid by Bosfontein het nie net by die insameling van skoolboeke, tasse en hulpmiddels gebly nie. Op die jaar se afskeidsgeselligheid het die kinders gekyk na ‘n video van een van hul hoogtepunte van die jaar ‘n besoek in Augustus aan Johannesburg, en spesifiek die Leicester Road School. Hulle is ook dieretuin toe en het ‘n gratis rolprentvertoning in ‘n Ster-Kinekor-teater bygewoon. Die SAUK was by om die geleentheid vir ‘n nuusinsetsel te verfilm vandaar die video wat vir die skool saamgestel is.

“Die Johannesburg-besoek het ‘n geweldige invloed op die kinders gehad. Dit het hul oë oopgemaak vir die wêreld daarbuite. Nou weet hulle waarna ‘n mens verwys, of wat hulle in boeke sien of daarin lees,” sê Muller.

“Dit help ook om hulle te laat besef hoekom hulle skoolgaan en ‘n opvoeding kry. Nie baie van hulle gaan soos hul ouers op die plase bly werk nie.”

Volgens Modisha, wat einde vanjaar ná ‘n onderwysloopbaan van 28 jaar afgetree het, maak dit hul onderwystaak ook makliker omdat die kinders se verwysingsraamwerk skielik soveel groter is.

Dit was Modisha wat by die afsluiting van die jaar aan elke kind ‘n sertifikaat oorhandig het. In elkeen is gesoek na ‘n karaktereienskap wat uitstaan. Só het party leerders vir vrygewigheid ‘n sertifikaat gekry, ander vir toegewydheid, verantwoordelikheid, vasberadenheid of oplettendheid, en sommige bloot omdat hulle “altyd beskikbaar” was.

Die akademiese uitblinkers is ook vereer met wisseltrofeë, en verskeie het pryse vir gereelde skoolbywoning gekry. Daarna is geskenke uitgedeel wat gebring is van die gemeenskap in Johannesburg wat dié skool aangeneem het, en die partytjie het begin.

Met die terugry stad toe tussen die groen bulte en heuwels deur het die kinders ná hul laaste skooldag huis toe getou met hul geskenke en pryse in die hand, en plek-plek het ‘n string seepborrels die lug ingesweef deel van ‘n geskenkpakkie wat wys daar ís mense wat omgee en wil help

Die Leicester Road-ouers was verwonderd oor hoeveel verskil hul klein poging gemaak het. “In die stad het ons nie ‘n idee van hoe arm die kinders regtig is nie,” sê Basson. “Ons dink armoede is ‘n ou tas en stukkende skoene . . . ons besef nie daar is gemeenskappe waar dít nie eens beskikbaar is nie. Maar nóg belangriker was die idee vir hierdie arm kinders dat iemand genoeg omgee om te wil help: hul horisonne is wyd, wyd gemaak.”

http://152.111.1.88/argief/berigte/beeld/2001/12/22/8/1.html

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