Ready in 45 minutes
A Potjie, pronounced "Poy-key" is a Dutch oven with 3 legs. This is so that the potjie can sit directly above an open fire outdoors. It is a South African custom to have potjies out in the bush or, less frequently at a braai ("bri") which is the Afrikaans word for a barbeque. A Dutch oven on a stove top will work fine, especially on a gas range.
"We made it. WE live in Cape Town, South AFrica and loved the recipe! It was fantastic!"- deewest
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1. Heat oil in the potjie (or dutch oven) and place the meat in the hot oil. Brown quickly on all sides. Add the soy sauce. Take the meat out of the pot.
2. Brown the onion, green pepper and bacon. Place the meat on top. Mix sugar and water and pour into pot. Simmer for 1 hour.
3. Add herbs, salt & pepper. Stir well. Simmer for another 30 minutes.
4. Arrange the vegetables in layers on top of the meat and simmer for 1 hour. Add more boiling water if necessary.
5. Mix water, flour & gravy powder to a paste and add to the pot.
6. Place dried peaches on top. Simmer for another 20 minutes.
Serve with "stamp mielies" - and if you are not in South African, your closest bet will be polenta. No need to be concerned about the exact vegetables or meat., a potjie is one of those stew type dishes that whatever is on hand will do
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Craig3 1 year agoMade this for the crew camping this weekend - it rocked!!! Expat SAfers showed the Aussies how to sort out camp oven cooking (didn't have a potjie pot unfortunately), will be on the list forever fro now, thank you.
deewest 4 years agoWe made it. WE live in Cape Town, South AFrica and loved the recipe! It was fantastic!
promfh 7 years agoThis looks like a LOT of fun. It's sort of a 'Put what you've got ... in the big pot' dish. It's on my try soon list. Thanks for posting it.
cleverkt 7 years ago[I posted this recipe.]