Chill out with some chilli and friends

Weekend Argus (Saturday Edition) - - FRONT PAGE -

WHAT YOU NEED: 2 onions (chopped) 2 tots of olive oil 500g beef mince 2 tsp dried mixed herbs 4 gar­lic cloves (crushed and chopped) 1 tin chopped tomato 1 cup peri-peri sauce 1 tin red kid­ney beans, drained and rinsed 1 tin whole ker­nel corn, drained Fresh bread, to serve WHAT TO DO:

1. In your potjie over the flames of a fire, fry the chopped onions in olive oil un­til they go translu­cent.

2. Next add the beef mince and fry un­til the meat starts to brown. Use your spoon or braai tongs to break up any lumps of meat.

3. Now add the mixed herbs and chopped gar­lic. Mix ev­ery­thing through and let the herbs and spices get a bit of toast.

4. Add the chopped toma­toes and peri-peri sauce and stir through.

5. Put the lid on the potjie and let it sim­mer for 30 min­utes. Dur­ing this time you can lift the lid now and again to check on the fluid lev­els. If things look dry like the Kala­hari and wants to burn like the sun, add a bit of wa­ter or beer and stir that through.

6. Af­ter 30 min­utes or more, re­move the lid of the potjie, stir in the kid­ney beans and corn ker­nels and let it sim­mer un­cov­ered un­til you are happy with the con­sis­tency of the meal. If you’re hav­ing fun around the fire, let it slowly sim­mer for another hour. Oth­er­wise eat as soon as you are happy with the con­sis­tency.

7. Dur­ing this time you can taste the food and add more salt if you feel that it’s needed, which is un­likely as the tinned food and sauce al­ready con­tains salt.

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