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Potjiekos( Poy-kee-kawse)
Recipe Number: 1162065351
Contributor: John Richardson
Rating: 10.00 based on 1 votes
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Serves: NA
Calories Per Serving: NA
Preparation Time: 1-2hrs
Difficulty: Average
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Recipe is Unreviewed
Ingredients:
˝ cup sunflower oil4 medium carrots, sliced2 medium onions, sliced2 cloves garlic, crushed2 ˝ tsp chopped fresh thyme 2lbs venison, cubed1/2lb rindless bacon, chopped2 cups port or dry red wine6 medium potatoes, sliced
Cooking Instructions:
Heat the oil in a pot and sauté the carrots, onions and garlic for about 5 minutes. Add the thyme, meat, bacon and port and simmer, covered, for 3 hours. Add the potatoes and simmer for a further 30 to 45 minutes.
Serving Suggestions:
This requires some explanation first, a few years ago the "Potjie" craze took over in South Africa as an alternative to the traditional BBQ. A "Potjie" is a 3 legged round bottomed cast iron pot where you put your ingredients in, and it simmers merrily over coals while everyone sits around it chatting away. and sipping you know what..Everyone usually has his own "secret" ingredients and "Potjie" competitions are very popular at fairs. I am not sure if you can buy "Potjies" outside of South Africa, but any large pot with a thick base and a lid should do.....
Additional Comments:
The meat usually comes first. Add a dash of cooking oil in the pot and when it is hot add the meat. Add sliced onions and stir the meat to seal in the flavor. Cook the meat till nearly done. Add vegetables in layers according to cooking times, carrots at the bottom followed by sweet potatoes, potatoes, pumpkin, mushroom etc. Arrange the vegetables in layers around the sides forming a hollow for the rice. Marinade or liquid is now added to about 1in. under the top layer of vegetables.Replace the lid and DO NOT STIR after this. Keep the pot simmering till done. Before serving, stir through once to ensure the meat and veggies at the bottom will be dished up and ENJOY!!The fire The fire is a crucial part of creating your potjie masterpiece. You have to get the heat just right, the potjie has to simmer for some hours and you have to be able to regulate the heat. We use hard wood or charcoal and usually make two fires. One to prepare coals and the other to place the coals under the potjie. Some tips The meat usually comes first. Add a dash of cooking oil in the pot and when it is hot add the meat. Add sliced onions and stir the meat to seal in the flavor. Cook the meat till nearly done. Add vegetables in layers according to cooking times, carrots at the bottom followed by sweet potatoes, potatoes, pumpkin, mushroom etc. Arrange the vegetables in layers around the sides forming a hollow for the rice. Marinade or liquid is now added to about 1in. under the top layer of vegetables.Replace the lid and DO NOT STIR after this. Keep the pot simmering till done. Before serving, stir through once to ensure the meat and veggies at the bottom will be dished up and ENJOY!!

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There are currently 410 different recipes in our Cookbook