Great Potjie Recipes To Try

Great Potjie Recipes To Try

Who doesn’t love a good potjie? Especially when you’re on holiday or camping. we’ve put our own spin on three south African favourites: chicken, veg and lamb.

SPANISH CHICHKEN & CHORIZO

Serves 6

Ingredients
Vegetable oil, to fry 1 cup green olives, pitted
2 onions, sliced 1 red pepper, seeded and cubed
5 cloves garlic, crushed 1 yellow pepper, seeded and cubed
60 g chorizo, sliced 1 kg chicken thighs and drumsticks
5 sprigs thyme
2 tbsp paprika
500 g tomato purée
1 tbsp tomato paste
2 cups chicken stock

METHOD

1. Heat the oil in a potjie and fry the onions for 5 minutes. 

2. Add the garlic and chorizo and cook for a few minutes. Add the thyme and paprika and cook for 1 minute. 

3. Add the purée, paste and stock, and bring to a simmer. 

4. Add the olives and peppers and simmer for 30 minutes, until reduced. 

5. Season the chicken with salt and pepper and braai until golden brown. Add to the potjie and simmer for 30 minutes.

 

CREAMY MUSHROOM & BUTTER BEAN

Serves 6

Ingredients
2 tbsp olive oil
1 onion, diced
2 cloves garlic, crushed
2 tsp thyme leaves, crushed
2 tbsp white wine
1½ cups vegetable stock
1 cup cream
400 g tin butter beans
500 g mixed mushrooms, sliced

METHOD

1. Heat 1 tbsp oil in a potjie and fry the onion for 5 minutes. 

2. Add the garlic and thyme and fry for another 2 minutes. 

3. Add the wine and stock and simmer for 15 minutes. 

3. Add the cream and simmer for 15–20 minutes, until reduced. Then add beans. 

5. Brush the mushrooms with olive oil and season with salt and pepper. Braai until charred. 

6. Serve the potjie topped with the braaied mushrooms.

 

LAMB & BRINJAL

Serves 6

Ingredients
1 kg lamb 2 brinjals, sliced lengthwise into strips
3 tbsp flour
2 tbsp vegetable oil
1 onion, diced
2 cloves garlic, crushed
800 g tin whole tomatoes
2 cups red wine
2 tbsp brown sugar
Handful parsley, chopped

METHOD

1. Toss the lamb with flour and season with salt and pepper. 

2. Heat 1 tbsp oil in a potjie and brown the meat. Remove from the pot and set aside. 

3. Add 1 tbsp oil and fry the onion and garlic for 5 minutes. 

4. Add the tomatoes, wine and sugar, then bring to a simmer. 

5. Add the meat and simmer for 25–30 minutes, until reduced. Then add parsley. 

6. Brush the brinjals with oil and braai until soft and golden. 

7. Serve the potjie topped with the braaied brinjals. 

 

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