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Layer 2: The Long-cooking Veggies

How to build the perfect South African potjie

Most die-hard potjiekos masters will insist that potjie-making is an art. We couldn’t agree more! Learn how to make this classic South African potjie.

SERVES 8-10 // COOKING TIME 3 hours

South African potjie - The meat
Layer 1: The Meat
South African potjie - The long-cooking veggies
Layer 2: The Long-cooking Veggies
South African potjie - The gravy
Layer 3: The Gravy
South African potjie - The soft veggies
Layer 4: The Soft Veggies

For the meat
2 tbsp olive oil
500 g beef goulash
¼ cup flour
For the long-cooking veggies
2 potatoes, cubed
100 g butternut, cubed
1 onion, cubed
2 celery stalks, sliced
3 carrots, sliced
3 thyme sprigs
1 rosemary sprig
3 bay leaves
3 cloves
For the gravy
1 tin chopped tomatoes
½ cup red wine
330 ml Lager
1 beef stock cube
1 cup water
For the soft veggies
150 g button mushrooms, quartered
100 g baby marrows, sliced
100 g green beans

For the meat
1. Prepare your fire and heat the olive oil in your potjie for 5 min, until hot.
2. Toss the beef goulash in the flour until evenly coated.
3. Add the meat to the pot and gently brown it on all sides, about 8–10 minutes. Remove from the pot and set aside.
For the long-cooking veggies
1. Add all the ingredients to the pot, along with more olive oil if necessary.
2. Fry the veggies for 5 minutes and add the meat again.
For the gravy
1. Add all the ingredients to the pot and give it one big stir so the liquid reaches the bottom. Add more water and beef stock to cover the meat and veggies if necessary.
2. Bring to a simmer.
For the soft veggies
1. Add all the ingredients in order and cover. Do not stir.
2. Simmer for 45 minutes – 1 hour until the veggies on top are steamed, and the meat is soft.
3. Serve your classic South African potjie piping hot with rice and salad.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto //

Keen to test our your skills? Try this Spanish chicken and chorizo potjie.

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