Master this classic South African staple with these fabulous recipes (and handy tips) fit for any braai
Seafood potjie
Serves 6
Total time 1 hour 20 minutes
Ingredients
3 Tbsp vegetable oil
2 onions, chopped
1 bulb fennel, chopped (reserve fronds)
3 cloves garlic, sliced
3cm knob ginger, peeled and grated
1 red chilli, seeded and chopped
2 tsp smoked paprika
1 cup white wine (optional)
1 can (400g) tomato purée
1 Tbsp sugar
4 cups fish stock
3 bell peppers, seeded and roughly chopped
500g orzo (pasta rice)
3 fillets (about 100g each) kingklip or hake, skinned and cut into large chunks
10-12 prawns, defrosted and deveined
1 packet (about 450g) frozen mussels, defrosted and cleaned
Salt and milled black pepper
1 lemon, zested and juiced
3 Tbsp chopped parsley
Method
- Prepare hot coals. Heat oil in a large cast-iron pot.
- Fry onion, fennel, garlic, ginger and chilli for about 3 minutes.
- Add paprika and fry for a minute.
- Add wine, if using, and simmer for 3-5 minutes.
- Stir in tomato purée, sugar and fish stock.
- Adjust coals so that potjie is simmering over low heat, cover with the lid and simmer for 20-30 minutes, without stirring.
- Add peppers, cover and simmer for 8 minutes.
- Add orzo, fish, prawns and mussels, cover and simmer for 10-12 minutes.
- Remove from heat, season and stir through lemon, parsley and fennel fronds. Serve immediately.
Chef’s tip
Cut costs by swapping fresh seafood with 700g frozen marinara mix.
Cheat’s potjie
Serves 6
Total time 1 hour 30 minutes
Ingredients
¼ cup oil
2kg beef goulash
Salt and milled black pepper
500g butternut and sweet potato mix
500g mixed vegetables
2 onions, chopped
2 cloves garlic, chopped
1 packet (50g) brown onion soup powder
3 cups water
2 Tbsp chopped parsley
1 lemon, juiced
Method
- Prepare hot coals.
- Heat half the oil in a large cast-iron pot and season goulash well. Fry in batches for 3-5 minutes each. Remove and set aside.
- Brown butternut and sweet potato, then mixed veg, in batches for about 5 minutes each.
- Set vegetables aside, keeping butternut and sweet potato separate.
- Heat remaining oil and fry onion and garlic for 5 minutes, until golden.
- Return meat to pot and braise lightly for 5-8 minutes.
- Adjust coals so that the potjie is simmering over low heat.
- Combine brown onion soup powder and water. Pour over beef.
- Cover the potjie with the lid and simmer gently for 30-40 minutes.
- Add butternut and sweet potato, cover and simmer for 15 minutes.
- Add mixed vegetables, cover and simmer for another 10-15 minutes or until cooked through.
- Stir through fresh parsley, lemon juice and season well. Serve immediately.
Chef’s tip
Searing the meat and vegetables helps to kickstart the cooking process, reducing overall cook time.
Milk stout and beef potjie
Serves 6
Total time 3 hours
Ingredients
2kg beef shin or neck
Salt and milled black pepper
¼ cup cake flour
3 Tbsp vegetable oil
4 (100g each) thick-cut pork rashers, cubed
6-8 baby onions, quartered
3 cloves garlic, crushed
2 bottles milk stout (340m1 each)
3 bay leaves
2 cups beef stock
3 Tbsp Worcestershire sauce
Handful fresh parsley or thyme, leaves picked
1kg baby potatoes, halved
400g baby carrots, peeled and halved
½ lemon, juiced
For serving
Cooked fluffy rice
Method
- Season beef generously and coat evenly in flour, shaking off excess.
- Heat oil in a cast-iron potjie over hot coals. Brown beef and pork in batches for 5 minutes. Remove and set aside.
- Add onions and garlic to pot and fry for 3-5 minutes.
- Return meat to pot, add milk stout and braise gently for 5-8 minutes. Adjust the coals to low-medium heat.
- Add bay leaves, stock, Worcestershire sauce and herbs. Cover and simmer for 2 hours without stirring.
- Add potatoes, cover with the lid and simmer for 15 minutes.
- Add carrots, cover and simmer for 10-15 minutes or until carrots are tender.
- Remove potjie from heat, season well and stir through lemon juice.
- Serve with rice.
Top-Tip
Potjie doesn’t always need to be served with I rice, there are plenty of other fun sides you can enjoy your meal with. Opt for something carby to mop up any leftover juices or go for a fresh option to cut the rich flavours:
– Potbrood, vetkoek or dombolo
– Roti, naan or poppadoms
– Creamy pap or samp and beans
– Fresh salad, potato salad or mashed potatoes
– Garlic bread, coleslaw or grilled mielies.
Short rib potjie
Serves 6-8
Total time 1 hour 20 minutes
Ingredients
For the spice mix
3 Tbsp ground coriander
2 tsp cumin seeds, toasted
1 stick cinnamon
1 tsp ground ginger
1 tsp mustard seeds
1 tsp ground turmeric
3 whole cloves
1 sprig fresh curry leaves (optional)
2kg beef short ribs
Salt and milled black pepper
Glug canola oil
2 onions, chopped
5 cloves garlic, chopped
3cm knob fresh ginger, peeled and grated
3 red chillies
3 cups beef stock 200-300g dried fruit (sultanas, Turkish apricots or prunes), halved
1 Granny Smith apple, cored and grated
½ cup dessicated coconut or coconut flakes, toasted
For serving
Cooked rice
Fresh parsley
Method
- Combine spices in a pestle and mortar, and crush.
- Season meat generously.
- Heat oil in a cast-iron potjie over medium coals and brown meat in batches. Remove and set aside.
- Sauté onion for about 8-10 minutes until soft and golden.
- Add spices, garlic, ginger and chilli and fry for 2-3 minutes.
- Return meat to potjie and top up with stock.
- Cover with a lid and simmer gently for 1 hour. Resist the urge to stir.
- Add fruit and coconut and simmer for an hour. It’s ready once the meat falls off the bone easily and sauce has thickened.
- Serve potjiekos warm, on a bed of rice, garnished with fresh parsley.
Chicken feet and chakalaka potjie
Serves 6
Total time 1 hour 30 minutes
Ingredients
1kg (about 28-30) chicken feet, cleaned and nails removed (optional)
3 Tbsp coarse salt
Vegetable oil, for deep-frying
2 Tbsp canola oil
4 carrots, chopped
2 onions, chopped
3 cloves garlic, chopped
2 bay leaves
2 Tbsp ground coriander
1 Tbsp ground cumin
1 sachet (50g) tomato paste
1 Tbsp sugar
3 salad tomatoes, chopped
1 lemon, juiced
4 cups chicken stock
2 cans (410g each) chakalaka
Salt and milled black pepper
2 Tbsp chopped fresh coriander
For the salsa
1 red onion, chopped
2 salad tomatoes, chopped
¼ cup olive oil
½ lemon, zested and juiced
1 Tbsp chopped parsley
Salt and milled black pepper
Method
- Rub chicken feet with coarse salt and set aside for 10 minutes (this will help to clean them), then gently scrub under cold water and dry thoroughly.
- Deep-fry feet in batches in hot oil for 3-6 minutes or until crispy. Drain on kitchen paper. (Deep-frying the feet before cooking with other ingredients helps maintain its shape.)
- Heat oil in a large cast-iron pot over medium-hot coals.
- Fry carrot, onion, garlic and bay leaves for about 5-8 minutes.
- 5. Add spices and fry for 30 seconds, then add tomato paste and cook for a minute.
- Stir through sugar, tomato, lemon juice and 1 cup stock and cook for 3 minutes.
- Add chicken feet and braise lightly for 3-5 minutes.
- Adjust coals so that potjie is simmering over low heat.
- Pour in remaining stock and chakalaka, cover and simmer gently for about 30-40 minutes. 10. Remove potjie from heat, season and stir through coriander.
- Combine salsa in a bowl and season.
- Serve potjie with salsa and freshly baked potbrood with herbed butter.
Chef’s tip
If you opt for chicken wings instead of feet, skip the salting and deep-frying, and simply brown meat in hot oil before adding carrots, onions, garlic and bay leaves.
