Elevate your potjie game with these 4 expert yet simple tips.

A potjie is made up of four parts and each needs to be perfectly executed for your potjie to be praiseworthy. Be sure to layer these elements carefully; ingredients that require a longer cooking time should be added in first. 

Meat

Use meat cuts that contain bones or are notoriously tough as these are perfect for long, slow cooking which unlocks oodles of flavour. Try these cuts in your next pot: 

Beef – Short ribs,
Chicken – Bone-in
Lamb – Knuckles,
Pork – Neck, shin 

Vegetables 

Onions, carrots, celery, and leeks are usually fried with aromatics (herbs and spices) first, as these become the flavour base for your potjie. Veggies like butternut and pumpkin, which will need longer to cook, should be added to the potjie before the more tender veg. The 

softer vegetables like green beans, mini corn, and fresh mushrooms, which have a much shorter cooking time, should be added towards the end. 

Starches 

Just like a sponge, starch soaks up all the delicious sauce that’s spent hours developing in flavour. Potatoes or sweet potatoes are great choices, but you can also use orzo (pasta rice), basmati rice or baby potatoes. Aside from incorporating the starch into the potjie, it can also be served on the side. 

Liquids 

Stock and water are great options for those who don’t consume alcohol, but there are other ways to build flavour with liquid. Try adding tomato purée, coconut milk or canned chopped tomatoes. Take into account that vegetables contain water as well, so don’t add too much liquid as veggies will cook down and create their own “sauce”. Alcohol like stout beer or sherry can also be used to add deeper flavour to your potjie. 

Words: Sjaan van der Ploeg 

Photography: Fresh Living Magazine

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