Traditional South African Potjiekos Recipe

Ingredients (Serves 6-8)

• 1.5 kg meat (lamb)
• 3 tbsp cooking oil
• 2 large onions, chopped
• 3 garlic cloves, minced
• 4 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and quartered
• 2 cups green beans, trimmed
• 2 cups cabbage, shredded
• 1 cup mushrooms, sliced
• 2 tomatoes, chopped
• 500 ml beef or chicken stock
• 1/2 cup red wine (optional)
• 2 tsp mixed herbs (thyme, rosemary, oregano)
• 1 tsp ground paprika
• Salt and pepper, to taste
• 1-2 bay leaves
• 1 tbsp cornflour (optional, for thickening)
• Cooked rice, bread, or pap, for serving

Instructions

1. Prepare the Potjie Pot
   Heat the oil in a potjie (or large cast-iron pot) over medium heat.
2. Brown the Meat
   Add the meat in batches and brown on all sides. Remove and set aside.
3. Sauté the Aromatics
   In the same pot, sauté the onions and garlic until soft and fragrant.
4. Layer the Ingredients
   Return the meat to the pot. Layer the vegetables on top of the meat in the following order: carrots, potatoes, green beans, cabbage, mushrooms, and tomatoes. Do not stir!
5. Add Liquid and Seasonings
   Pour in the stock and wine (if using). Add the herbs, paprika, bay leaves, and season with salt and pepper. Ensure the liquid doesn't cover the top layer of vegetables.
6. Simmer Gently
   Cover with a lid and let the Potjiekos simmer over low heat for 2-3 hours. Avoid stirring to maintain the layers.
7. Thicken (Optional)
   If the sauce is too thin, mix the cornflour with a little cold water and stir it into the sauce carefully without disturbing the layers too much.
8. Serve
   Dish up the Potjiekos directly from the pot and serve with rice, crusty bread, or traditional pap.

Tips

• For extra flavor, include chunks of butternut or sweet potato.
• Adjust the spice level to taste by adding chili or curry powder.
• The beauty of Potjiekos is its flexibility—use what you have on hand for a truly unique meal.

Enjoy this warm and hearty South African classic!