POTJIE RECIPES PDF

Season the flour with the salt and pepper. Place it into a Ziploc bag, add in the oxtail pieces and shake well to coat the pieces evenly. Place the butter and olive oil into a Potjiekos pot and heat. Take out the pieces of bacon and in the same oil, place the flour-coated oxtail pieces in and brown them well. Once browned, take them out and drain them of the excess cooking oil. Proceed to finely dice the carrots and coarsely chop the onions and leeks.

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To cook Potjie the pot is heated and food cooked slowly by only using a small amount of fuel wood, charcoal or even twigs, grass etc. Potjie cooking can also be very competitive and there are many Potjie competitions throughout the country.

Ingredients for a basic Potjie: Stewing meat lamb, mutton and chicken are favorites Onions An assortment of vegetables carrots, tomatoes, potatoes, turnips etc Meat stock Oil Instruction: Place your pot over a low heat fire, add oil into the pot and heat, add chopped onion and brown, add meat and brown.

Add meat stock to cover the meat, replace lid. Cook for 1 hour or more , tending the fire carefully to keep consistent on a low heat. Add chopped vegetables in layers from the longest to cook to the shortest. Cook until done through can be anywhere from an hour to several hours depending on heat of fire, size of Potjie, type of meat, personal preference etc. Flavor with salt, pepper and other spices.

Serve with rice or pap you can also cook the rice or add potatoes to the Potjie itself. Given their weight they can be rather expensive to ship but we have been able to find potjie pots on Amazon with free shipping. These are great for South Africans living abroad and are wonderful to introduce to local friends!

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Later the black pot accompanied the pioneers who moved into the country. It is believed that the potjie came from the Dutch ancestors of the South Africans, who brought with them heavy iron cooking pots which hung from hooks over the open hearth. These cast-iron pots retained heat well and could be kept simmering over a few embers. Rounded, potbellied pots were used for cooking tender roasts and stews as they allowed steam to circulate instead of escape through the lid.

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