There is nothing more traditional than serving a delicious potjie at your next social event! “Potjiekos” is a traditional South African Afrikaner stew that is cooked over a fire in a three-legged cast-iron pot.” The difference between a “potjie” and a stew is that a “potjie” is never stirred during the cooking process and is always cooked slowly over hot coals in a cast iron pan.
Author: Fazila Olla-Logday
Recipe type: Main
Cuisine: South African
There is nothing more traditional than serving a delicious potjie at your next social event! "Potjiekos" is a traditional Afrikaner dish hailing from South Africa.The difference between a "potjie" and a stew is that a "potjie" is never stirred during the cooking process and is always cooked slowly over hot coals in a cast iron pan.
- Oil to cover the base of your potjie
- 1kg Lamb (on the bone)
- 2 Onions, chopped
- Chunks of Potatoes, Carrots, Baby marrows and Green Beans
- 2 tsps Ginger and Garlic paste
- Salt to taste
- Black Pepper to taste
- 1 400gr can of Diced Tomatoes
- A few Bay Leaves
- Place the pot on the fire and heat the oil.
- Add the onions and fry until soft and translucent.
- Add the lamb and the ginger and garlic paste and brown on all sides. If the pot is too warm and the meat is burning, add a few tots of wine or water.
- Add salt and black pepper.
- When the meat is brown, add the diced tomatoes and the bay leaves.
- Put the lid on and gently simmer for approx an 1 hour.
- Add the potatoes and the carrots first and cook for about 30-40 minutes before adding the baby marrows and the green beans.
- Taste and add a bit more salt and black pepper if needed.
- Don’t stir the pot, but gently shake to ensure that there is enough liquid in the bottom and that it’s not burning. If unsure, add a bit more wine or water.
- Replace the lid and simmer for another 20-30 minutes
- Remove the pot from the fire and serve hot with rice.