THE FLYING COOK
IT DOESN’T matter where in South Africa you are from, you would have heard of and most probably tried your hand at the good old Potjiekos.
The flavours of fresh vegetables and carefully thought-out ingredients make for a mouth-watering traditional dish.
The trick to a good potjie is not to stir the pot after you have added the vegetables. The slow-cooking process gives everyone time to chat and solve the world’s problems while waiting.
Once it is ready to eat, everyone forgets the world even had problems while feasting on the delicious potjie.
1 kg beef shin cut into large cubes ½ cup flour ¼ cup paprika 3 tsp salt ¼ cup oil 6 large sprigs rosemary 10 small onions 3 cloves garlic, finely crushed 4 carrots chopped 1 red pepper chopped 1 yellow pepper chopped 15 baby potatoes 2 cups red wine 2 cups beef stock 2 tins chopped tomatoes ¼ cup balsamic vinegar ¼ cup honey 2½ cups flour 2 tsp baking powder 1 tsp salt 2 large eggs ¾ cup milk ¼ cup oil 1 tbsp honey 1 tbsp dried oregano ½ tsp pepper
Mix the flour, paprika and 1 tsp salt together, coat meat with the flour mixture. Shake off excess flour.
Heat oil in the potjie pot.
Mix all the dry ingredients together.
Mix eggs, milk, oil and honey together, add to the dry ingredients.
Spoon into the pot, place the pot lid on and DO NOT OPEN for 20 minutes.