The South African tradition of cooking a Potjie (pronounced poor-quie) can take up to 5 hours, dozens of beers and a rugby game or two.
The potjie pot is a big, cast iron cauldron - usually placed on the coals of a fire - with the ingredients carefully layered according to their cooking time.
Willie's Recipe
Saute chicken, fresh ginger, capsicum, onion with garlic / lemon / pasley seasoning. Add Brai salt and cinnamon.
Cover in consecutive layers of potatoes, carrots, brocolli, cauliflower, squash, zuchini and mushrooms.
Add strong Rooboos tea for liquid. DO NOT STIR.
At the end of 4 or 5 hours (a carton of beer / heated discussion about the Springboks) pour over peach chutney and stir JUST BEFORE SERVING with samp millies (thick maize).
Fabulous!!
I have since bought a potjie recipe book (translated from Afrikaans) and will be testing my skill next week while still in the country of origin under the watchful eye of Sobhna.
(Photo : Willie and Jeff - our gourmet guides)
Hi Xena
ReplyDeleteWell its Xmas Eve (well Eve morning) here and I'm winding down and about to ditch work for the next 2 weeks. Just a quick note to say that I hope you have a fabulous Xmas day, South African style, and I'm looking forward to sampling the new culinary delights when you get home.
Be well, travel safe and see you in 2010.
Love
Belinda
Heya Bin,
ReplyDeleteHope you and Princess Tilly have a lovely Christmas! Having a great time still - warthog on the braai for Christmas lunch and of COURSE I will test all my new skills on you when I get back - just have to source some warthog and impala ...
Love Fi
springboks..phewy...no wonder it took longer to cook
ReplyDeleteYes ... They are very passionate about the rugby .. and I almost took my Wallabies shirt ... what was I thinking ...
ReplyDelete