Saturday Star - - NEWS -

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.

Dumpling recipe

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.

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