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The meat usually comes first. Add a dash of cooking oil in the pot and when it is hot add the meat. Add sliced onions and stir the meat to seal in the flavour. Cook the meat until nearly done. Add vegetables in layers according to cooking times, carrots at the bottom followed by sweet potatoes, potatoes, pumpkin, mushroom etc. Arrange the vegetables in layers around the sides forming a hollow for the rice. Marinade or liquid is now added to about 2 cm under the top layer of vegetables.
In this lovely Potjie extra salt is not needed as the soya sauce contains enough salt.
As substitute for the sherry you may also use Port.
It’s enough for 6 people and a size 3 Potjie Pot is recommended.
Ingredients
1 kg Stewing beef, cubed
1 Beef kidney, cubed
2 Medium onions, sliced
125 ml Dried apricots, soaked in water for 1 hour
4 Carrots, peeled and sliced
2 Sweet potatoes, peeled and sliced
4 Medium potatoes, peeled and halved
6 Baby marrow, sliced
250 ml Cabbage, chopped
1 Tomato, peeled and sliced
30 ml Dried parsley
30 ml Cooking oil
Black pepper to taste
The sauce
125 ml Sweet sherry
125 ml Soya sauce
5 ml Black pepper
3 ml Dry mustard
1 ml Dry rosemary
1 ml Dry thyme
1 Cube beef stock
500 ml Boiling water
Method
Heat the oil in the Pot and brown the meat and kidney till almost brown
Add the onions and brown together
Mix the ingredients of the sauce and add it to the Pot
Stir well, cover with the lid and simmer for 1.5 hours
Layer the dried fruit and then the veggies as they appear in the recipe
Sprinkle some pepper over the tomatoes
Cover with the lid and allow the Potjie to simmer for about 2 hours or until the veggies are done
Serves 6
Beef and Beer Potjie
Ingredients
1 kg beef fillet, cubed
15 ml cake flour
5 ml paprika
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
Method
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 (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 salt and pepper.
Mutton Curry Potjie
This unique Potjiekos won third prize in Huisgenoot’s Transvaal Potjiekos competition and first prize in Beeld’s Potjiekos competition.
It’s enough for 6 people and a size 3 Potjie is recommended.
Ingredients
2 kg skaap-skenkel (sheep shin), cubed
3 Large onions, diced
2 Medium eggplant, peeled and cubed
8 Baby potatoes, peeled
4 Large tomatoes, diced
60ml Oil
50ml Butter
4 Sticks of cinnamon
10 Whole cloves (kruie-naeltjies)
Salt and pepper to taste
Little bit of white sugar
The Marinade
30ml Oil
20ml Medium curry powder
10ml Grated ginger
10ml Borrie (turmeric)
10ml Lemon juice
5ml Mustard
The Yoghurt mixture
500ml Natural yoghurt
20ml Chopped fresh parsley
Method
Mix the ingredients of the marinade and pour over the meat for about 1 hour
Heat the oil and butter in the Potjie and then add the stick cinnamon and cloves for a few minutes
Add the onions and braai until soft
Remove the onions but let the stick cinnamon and cloves remain in the Pot
Brown the meat and add a little water if necessary
Add the onion mixture to the meat, cover with the lid and allow to simmer for about 1 hour
Place the eggplant cubes on top of the meat and season with the salt and pepper
Layer the potatoes and tomatoes and once again season with salt and pepper and a little bit of white sugar
Cover with the lid and allow to simmer for approximately 2-3 hours
Stir well before serving and serve with rice and the yoghurt mixture over each serving
Serves 6
Oxtail Potjie (1)
Ingredients
1 kg oxtail, cut into joints
500 ml water
300 ml red wine
6-8 whole button onions, peeled
1.5 cups baby carrots, peeled
12 whole new (baby) potatoes, unpeeled
2 cups frozen green peas
250 ml water
25 grams oxtail soup powder
1 tsp salt
1 tsp crushed garlic
Method
Heat the pot until very hot
Brown the meat in its own fat (don’t burn it!)
Add the water and the wine
Cover and simmer for 1 hour
Add the onions
Replace the lid and simmer for another 2 hours
Have an occasional peek and add water if necessary
Arrange the carrots, potatoes and peas in layers on top of the meat.
Cover and simmer for a further 1 hour
Mix the water, soup powder, salt and garlic and add to pot
Simmer for a further 15 minutes
Serve with French bread, chips or rice
Serves 4
Oxtail and Mutton Potjie
This Potjie has won competition after competition.
It has it’s ingredients packed in circles and not in layers, which makes the dishing up easier and also enables one to have a better look at what’s in the Pot.
It’s enough for 6 people and a size 3 Potjie is recommended.
Ingredients
1 Oxtail, cut into pieces
500g of Skaap-skenkels (sheep shin), cut into pieces
500g Skaapstertjies/ribbetjies (Sheep tails/ribs)
250g Bacon, diced
8 Medium onions, diced
500ml Green beans, cut up
1 Bunch of carrots, sliced
0.5 Cauliflower, broken up
300g Button mushrooms
1 Green pepper, diced
15 Baby potatoes
2 Celery sticks, chopped
15 Whole baby onions
1 Red chilli pepper
Roughly chopped parsley
30ml Butter
4 Blocks beef stock, crumbled
10 Whole peppercorns
8 Whole cloves (kruinaeltjies)
4 Cloves of garlic, chopped
10ml Mixed herbs
1 Stick cinnamon
Pepper to taste
125ml Dry red wine
62ml Water
Grated neut-muskaat to taste
15g Brown onion soup
Method
Coat the Pot with the butter and braai the meat for about 15 minutes until brown
Add the onions, bacon, beef stock, spices and herbs and braai for a further 15 minutes
Remove the mutton pieces
Add the water and the wine to the oxtail, cover with the lid and allow the Potjie to simmer for about 1 hour
Replace the mutton and let it simmer for a further 50 minutes
Now pack the veggies as follows – A ring of green beans against the edge of the Pot, then a ring of carrots and a ring of cauliflower right in the middle
Push the mushrooms tightly between the edge of the Pot and the green beans and sprinkle with the chilli
Pack the potatoes between the beans and the carrots and sprinkle the celery over it
Pack the onions around the cauliflower and sprinkle the soup powder and parsley over it
Cover with the lid and allow it to simmer for a further 2 hours or until the veggies are soft
No salt is used as the soup powder and beef stock contains enough salt
Serves 6
All recipes in the post is from the link in the post….but recipes following now, are from the source at the bottom of this post.
Yogurt and Chicken Potjie
Marinade :
500 ml Natural Yoghurt
500 ml Dry White Wine
10 ml dried Thyme
10 ml Grated Lemon Peel
5 ml Fresh Ground Black Pepper
3 Bay Leaves
5 ml Dried Tarragon
Ingredients :
1 Large Onion ( Finely Chopped )
2 kg Chicken Pieces
2 Green peppers
300 g Carrots ( Peeled and Sliced )
6 Large Potatoes ( Peeled and quartered )
100 g Dried Apricots
200 g Green Beans ( Sliced )
150 g Fresh Mushroom ( Sliced )
Salt to Taste
1 Packet Creamy Mushroom Soup Powder ( If Required )
Mix all the marinade ingredients , pour over the chicken and marinade for 6 – 8 Hours .
Heat the pot to very hot . Remove the chicken from the marinade and fry a few pieces at a time with the pepper until golden brown .Arrange the Carrots , Potatoes , Apricots , Green Beans , and mushrooms in layers on top of the meat . Sprinkle them with salt and add the marinade . Replace the lid and simmer slowly for two hours . Should the potjie render to much liquid , it can be thickened with the mushroom soup powder . Mix the soup powder with the gavy and allow to simmer for another 15 minutes .
Serves 6 – 8 People
Beef and Beer Potjie
Serves 6 people Ingredients :
15 ml Cake Flour
5 ml Paprika
1 kg Beef fillet , ( Cut in Cubes )
15 ml Butter
15 ml Olive Oil
2 Medium Onions ( Thinly Sliced )
15 ml White Sugar
8 Green Beans Sliced
4 Carrots ( Peeled and thinly Sliced )
1 Clove of Garlic ( Finely Chopped )
5 ml Mixed Dried Herbs or Marjoram
375 ml Beer
250 ml Beef Stock
1 Packet Tomato Soup Powder
1 Bay Leave
15 ml Vinegar
10 ml Corn Flour
Salt & Pepper to taste
Preparation :
Combine the paprika and flour and place in a plastic bag . Add the meat cubes and shake well to coat the meat . Melt butter and Olive 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 onions are tender . Add beans carrots and garlic , cover and simmer for 5 minutes . Return the meat to the pot and stir in the herbs and beer , stock , soup powder and bay leave . Replace the lid and simmer until meat is tender ( +\- 45 min. to a 1 Hour ) . Stir occasionally using a wooden spoon . Mix the Vinegar and corn flour and stir in . Simmer until the gravy has thickened and season with salt & pepper
Chicken and Noodle Potjie
Ingredients :
8 Chicken Thighs
Salt & Pepper to taste
30 ml Cooking Oil
2 Celery Sticks ( Chopped )
2 Tomatoes ( Skins Removed and sliced )
1 Green pepper ( Finely Sliced )
250 g Whole Button Mushrooms
250 g Chives ( Chopped )
500 ml uncooked shell Noodles
15 ml Parsley ( Finely Chopped )
10 ml Dried Mixed Herbs
5 ml Freshly Ground Pepper
3 ml Dried Rosemary
250 ml Dry White Wine
250 ml Grated Cheddar Cheese
Preparation :
Sprinkle the chicken with salt & pepper . Heat the oil in the pot and fry the chicken , a few pieces at a time , until golden brown . arrange the vegetable in layers on top of the meat in the following order : Celery , tomatoes , green pepper , mushrooms and chives . Sprinkle the parsley and mixed herbs on top and add the noodles . Sprinkle the pepper and rosemary on top and pour over Wine . Cover and simmer for 1 hour .
Sprinkle with cheese and simmer a further 20 minutes .
Whole-Wheat Beer Bread
600ml Beer
250 g Whole-Wheat Flour
250 g Cake flour
20 ml Cream of Tartar
10 ml Baking Soda
5 ml Brown Sugar
3 ml Salt
Mix all the ingredients thoroughly and place the mixture in a well greased flat bottom pot. Grease the lid and cover the pot with it. Bake the bread for approximately 1 hour over the coals, placing some coals on top of the lid as well. Remove the pot from the coals and leave the bread to stand in the pot for 10 minutes. turn out on a cloth. Serve with butter.
This bread can also be baked successfully in oven of 200 C for 1 hour. Cover the bread with tin foil after 30 minutes and bake for a further 30 minutes.
Tangy Chicken Potjie
Ingredients :
30 ml Cooking Oil
2 kg Chicken Pieces
5 Medium onions ( chopped )
1 Large chili ( Seeded and Chopped )
250 ml Water
5 Carrots ( peeled , Sliced into Strips )
6 Medium Potatoes ( Peeled and cubed )
125 ml Uncooked Rice
200 g frozen green peas
15 whole button mushrooms
2 Tomatoes ( Skinned and Cubed )
10 ml Dried Parsley
5 ml Garlic Flakes
5 ml Lemon Pepper
5 ml Dried Oregano
2,5 ml Coarsely Ground Black Pepper
1,25 ml Peri peri Powder
125 ml Dry White Wine
30 ml Sugar
20 ml Salt
15 ml Mild Curry Powder
1 Chicken Stock Cube , Crumbled
Preparation :
Heat the oil in the potjie. Fry the chicken, a few pieces at a time, until golden brown. Remove and set aside . Fry onions and chili until tender Return the chicken to the pot and add the water. Cover and simmer for 15 minutes. Mix the wine with the remaining ingredients and pour over the potjiekos. Cover and simmer for 30 minutes. Check that the rice is done. If not, simmer until cooked . Stir through before serving .
Chicken and Vegetable Potjie
Ingredients :
30 ml Cooking oil or Butter
10 Chicken Thighs
2 Large Onions chopped
45 ml Chutney
10 ml Salt
5 ml Dried Mixed Herbs
5 ml Garlic flakes
1.2 ml Freshly Ground Black pepper
6 Large Carrots ( Peeled and sliced )
12 whole Baby Potatoes ( Peeled )
1 Small Head of Cabbage ( Shredded )
½ Medium Butternut ( Sliced )
1 Tin ( 410 g ) Mealie Kernels ( Do not drain )
125 ml Sweet White Wine
Preparation :
Heat the oil or butter in the pot. Fry the chicken pieces and onion together for approximately 30 minutes. Mix the chutney, salt, herbs, garlic flakes and pepper. Spread the meat evenly with half the chutney mixture. Arrange the carrots, potatoes, cabbage and butter nut in layers on top of the meat. Spread evenly with the remaining chutney mixture and sprinkle the mealie kernels on top. Add the wine and allow to simmer very slowly for 1 ½ to 2 hours.
Chicken and Mushroom Potjie
Ingredients :
200 g Butter
3 kg Chicken pieces
8 Medium onions ( Sliced )
6 Medium Potatoes ( Peeled , Cut into small pieces )
250 g Rind less Streaky Bacon ( Cut into small pieces )
900 g Whole Button Mushrooms
1 Tin ( 440 G ) Pineapple Chunks ( Drained )
1 Packet Rice-O-Mix ( Chicken Flavour )
25 ml Chicken Seasoning
5 ml Worchester Sauce
5 ml Salt
5 ml Freshly Ground Black Pepper
Preparation :
Heat the pot and melt a knob of butter, fry the chicken a few pieces at a time, until golden brown. Melt remaining butter add the onions cover and steam for 10 minutes until nearly done. Add the chicken to the onions in the pot, replace the lid and simmer for 45 minutes. Add the potatoes and simmer for 30 minutes until tender. Arrange the bacon ,mushroom, pineapple and rice in layers on top of the potatoes add the chicken seasoning and Worchester sauce. Sprinkle with salt and pepper ( To Taste ) Replace lid and simmer for another hour until rice is done .
Chicken , Broccoli and Rice Potjie
Ingredients :
45 ml Cooking Oil
12 Chicken Thighs
Aromat ( to Taste )
4 – 6 Cloves of Garlic
6 Carrots ( Peeled and sliced )
300 g Broccoli
300 g Whole Button Mushrooms
250 g Courgettes , ( Thickly Sliced )
250 g Uncooked Rice
5 ml Salt
1 Litre Boiling Water
2 Chicken Stock Cubes
125 ml Dry White Wine
30 ml Mushroom Soup Mixed with 125 ml Cold Water
Preparation :
Heat the oil in the pot . Season the chicken pieces with Aromat and fry a few pieces at a time until golden brown . Return the all the meat to the pot and add the cloves . Cover and allow to simmer for 30 minutes . Arrange the vegetables in layers on top of the meat in order as listed . Make a hollow in the centre and place the rice and salt in it . Dissolve the chicken stock cube in boiling water and add to the pot . Replace the lid and allow to simmer very slowly for 1 ½ hours without stirring . Add the wine and mushroom soup , replace the lid and simmer for a further 10 minutes .
Lexyson’s Chicken & Pork Potjie
Ingredients :
45 ml Cooking Oil
1 Kg Chicken Drum Sticks
500 g Pork ( Cubed )
Salt & Pepper ( To Taste )
3 Large Onions
2 Green peppers ( Seeded and cut into rings )
8 Whole cloves of Garlic
45 ml Smooth Apricot Jam
500 ml Green Beans ( Sliced )
375 ml Semi Dry White Wine
3 Medium Tomatoes ( Skinned & Sliced )
Preparation :
Heat the oil in the pot . Sprinkle the chicken and pork with salt & pepper . Fry Meat gently , a few pieces at a time , until golden brown . Remove and set aside .
Saute the onions and green pepper for a few minutes and add the cloves of Garlic . Return the meat to the pot and spread the chicken with the jam Add the beans and wine , Cover and simmer for 45 minutes . Add the tomatoes and simmer for further 45 minutes .
Chessalee 