Who doesn’t love a good potjie? Especially when you’re on holiday or camping. we’ve put our own spin on three south African favourites: chicken, veg and lamb.
SPANISH CHICHKEN & CHORIZO
Serves 6
| Ingredients | ||
| Vegetable oil, to fry | 1 cup green olives, pitted | |
| 2 onions, sliced | 1 red pepper, seeded and cubed | |
| 5 cloves garlic, crushed | 1 yellow pepper, seeded and cubed | |
| 60 g chorizo, sliced | 1 kg chicken thighs and drumsticks | |
| 5 sprigs thyme | ||
| 2 tbsp paprika | ||
| 500 g tomato purée | ||
| 1 tbsp tomato paste | ||
| 2 cups chicken stock |
METHOD
1. Heat the oil in a potjie and fry the onions for 5 minutes.
2. Add the garlic and chorizo and cook for a few minutes. Add the thyme and paprika and cook for 1 minute.
3. Add the purée, paste and stock, and bring to a simmer.
4. Add the olives and peppers and simmer for 30 minutes, until reduced.
5. Season the chicken with salt and pepper and braai until golden brown. Add to the potjie and simmer for 30 minutes.
CREAMY MUSHROOM & BUTTER BEAN
Serves 6
| Ingredients | ||
| 2 tbsp olive oil | ||
| 1 onion, diced | ||
| 2 cloves garlic, crushed | ||
| 2 tsp thyme leaves, crushed | ||
| 2 tbsp white wine | ||
| 1½ cups vegetable stock | ||
| 1 cup cream | ||
| 400 g tin butter beans | ||
| 500 g mixed mushrooms, sliced |
METHOD
1. Heat 1 tbsp oil in a potjie and fry the onion for 5 minutes.
2. Add the garlic and thyme and fry for another 2 minutes.
3. Add the wine and stock and simmer for 15 minutes.
3. Add the cream and simmer for 15–20 minutes, until reduced. Then add beans.
5. Brush the mushrooms with olive oil and season with salt and pepper. Braai until charred.
6. Serve the potjie topped with the braaied mushrooms.
LAMB & BRINJAL
Serves 6
| Ingredients | ||
| 1 kg lamb | 2 brinjals, sliced lengthwise into strips | |
| 3 tbsp flour | ||
| 2 tbsp vegetable oil | ||
| 1 onion, diced | ||
| 2 cloves garlic, crushed | ||
| 800 g tin whole tomatoes | ||
| 2 cups red wine | ||
| 2 tbsp brown sugar | ||
| Handful parsley, chopped |
METHOD
1. Toss the lamb with flour and season with salt and pepper.
2. Heat 1 tbsp oil in a potjie and brown the meat. Remove from the pot and set aside.
3. Add 1 tbsp oil and fry the onion and garlic for 5 minutes.
4. Add the tomatoes, wine and sugar, then bring to a simmer.
5. Add the meat and simmer for 25–30 minutes, until reduced. Then add parsley.
6. Brush the brinjals with oil and braai until soft and golden.
7. Serve the potjie topped with the braaied brinjals.
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