POTJIEKOS RECIPES

PREPARING THE POTJIE

1. Clean the inside of the Potjie thoroughly
2. Rub the inside with a couple of gloves of garlic (if you don't like garlic don't do it then!)
3. Make a fire of charcoal, briquettes or wood (a gas fire may be used but does little for the ambiance!)

• 16-20 chicken drumsticks and thighs
• 50 ml cooking oil (or olive oil)
• 50 ml brandy
• 1 tbls chopped garlic
• 250 grams bacon, chopped
• 2 onions, sliced into thin rings
• 3 stalks celery, cut into chunks
• 15 small new potatoes, whole and unpeeled
• 250 grams fusilli pasta
• 1 red pepper and yellow pepper, sliced into strips
• 250 gram whole button mushrooms
• 1 cup grated cheddar cheese
• salt and pepper

• 1 can asparagus pieces liquid reserved
• 250 ml cream
• 750 ml water or white wine
• 1 packet cream of mushroom soup
• 1 packet instant cheese sauce
• 2 tbls aromat spice
• 2 tbls mixed herbs
• 1 tbls garlic salt or onion salt

• Heat the oil in the pot
• Fry the chicken pieces, a few at a time, until golden brown
• Add the garlic and brandy and heat for 5 minutes, stirring frequently
• Sprinkle the chopped bacon over the chicken followed by the onions and celery
• Layer potatoes on top of the celery followed by the pasta
• Place the mushrooms on top of the pasta and add the peppers
• Sprinkle with cheese
• Mix the sauce and pour over the ingredients in the pot
• Cover and simmer slowly for approximately 60-75 minutes over medium coals (heat)
• Do not stir, mix everything just before serving
• Serve with a mixed salad
• Serves 8-10 people

• 1 kg leg of lamb, cut into 3 cm cubes
• 1 tbls butter
• 3 medium onions, sliced
• 10 new (baby) potatoes
• 10 whole baby carrots, peeled
• 8 whole courgettes (baby marrows)
• 250 ml meat stock
• 1.5 tsp salt
• 1 tsp celery salt
• 2 tbls worcestershire sauce
• 2 tsp soya sauce
• 2 tsp lemon juice
• 1 tsp dried thyme (and/or rosemary)
• 1 tbls brown gravy powder
• 1 tbls mushroom soup powder

• Heat the butter in the pot
• Stir fry the onions until tender
• Move the onions to one side and place the meat next to the onions
• Using a large spoon place the onions on top of the meat
• Cover and simmer for about 30 minutes until the meat renders its own juice
• Place the potatoes on top of the meat without letting them touch the side of the pot
• Layer carrots and then the courgettes around and on top of the potatoes
• Mix 125 ml of the stock with the salt, celery salt, worcestershire sauce, soya sauce, lemon juice and thyme (or rosemary) and add to the potjie
• Cover and simmer for about 90 minutes
• Use the remaining 125 ml of meat stock, mixed with the gravy and soup powder to thicken the liquid in the pot
Simmer thoroughly for 10-20 minutes
• Serve with rice, couscous and a salad
• Serves 4-6 people

• 1 Large onion, quartered
• 1 green pepper, cut into large cubes
• 1 glove of garlic, chopped
• 3 tins chopped tomatoes
• 100 ml water
• 6 medium potatoes, peeled and cubed
• 4 carrots, peeled and sliced
• 3 celery sticks, chopped
• 2 turnips, peeled and chopped
• 1 leek, sliced
• 2 cups green beans, sliced
• 2 cups of shredded cabbage
• 2 tsp chopped parsley

• Layer potatoes, carrots, green beans, celery, turnips, onions, pepper, leek and cabbage in the potjie (In this order)
• Add the tinned tomatoes and the water
• Add salt, pepper and parsley
• Cover and simmer slowly for approximately 60 minutes until done
• Serve with couscous, rice or pasta
• Serves 4-6 people

• Any combination of any hard vegetables can be used
• Remember to always put the soft vegetables right on top in the pot!
• DO NOT STIR THE POTJIE WHILE COOKING!

• 50 black mussels
• 125 ml dry white wine
• 3 tbls butter
• 2 gloves garlic, finely chopped
• 1 cup parsley, finely chopped
• 1 large onion finely chopped
• 1 tomato, skinned and chopped /li>
• pinch of dried thyme
• freshly ground black pepper to taste
• juice of 1 lemon
• 1 cooked crayfish or 6 prawns
• 250 ml fresh cream

• Put the wine in the potjie
• Add the butter, garlic, parsley, onion, tomato, thyme, pepper and the mussels
• Cover and simmer slowly for approximately 15 minutes
• Sprinkle with lemon juice and add the crayfish or prawns
• Simmer for a further 10 minutes
• Add the cream
• Serve with french bread, chips or rice
• Serves 4 people

• A combination of crayfish and prawns can be used.
• Add as many mussels as you like to fill the pot!
• DO NOT STIR THE POTJIE WHILE COOKING!

• 1 kg chicken thighs
• 50 ml cooking oil (or olive oil)
• 2 teaspoons salt
• 4 bay leaves
• grinding of black pepper corns
• pinch of dried thyme
• 1 teaspoon allspice
• 50 ml chutney
• 500 gram carrots, peeled and sliced
• 6 large potatoes, peeled and sliced
• 500 gram whole button mushrooms
• 125 ml boiling water
• 1 chicken stock cubes

• Heat the oil in the pot
• Sprinkle the thighs with salt
• Fry the chicken, a few pieces at a time, until nice and brown
• Add the spices, herbs and chutney
• Layer first the potatoes and then the carrots on top of the meat
• Dissolve the stock cubes in boiling water and add to the potjie
• Replace the lid and simmer slowly for approximately 1 hour
• After 1 hour layer the mushrooms on top of the carrots
• Simmer for another 20-30 minutes
• Serve with rice
• Serves 4-6 people

• If you want to you can add any other vegetables of your choice such as; cabbage, patty pans or corn on the cob
• Just make sure that all hard vegetables are near the bottom of the pot on top of the potatoes
• Be careful when making a Chicken Potjie because the cooking time will be much quicker than with lamb or beef as the meat is softer
• DO NOT STIR THE POTJIE WHILE COOKING!

• 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

• 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 people

• Tinned butter beans can be added during the last 15 minutes of simmering
• DO NOT STIR THE POTJIE WHILE COOKING!