TOP 3 Potjie recipes

Nothing is more traditionally South African than a potjie and good company. Traditionally, the recipe includes meat, vegetables like carrots, cabbage, cauliflower or pumpkin, and starches like rice or potatoes, all slow-cooked with Dutch and Malay spices, the distinctive spicing of South Africa’s early culinary melting pot. Other common ingredients include fruits and flour-based products like pasta. Get those coals blazing, gather your friends and let’s get this party stirring!


INGREDIENTS: 1tbs butter, 4 leeks, only white parts, 2 glove garlic, 2 cup brown mushrroms, chopped, 1 cube of beef stock, 1kg stweing beef , 1 glass bsemi-sweet red wine , 1 tub of cream cheese,1 handful of parsley, finely chopped.

How i do it? Easy in 3 steps! 

  1. Melt the butter in a potjie over the coals. Add the leeks and garlic, season with black pepper and let it sweat for about 10 minutes until the leeks are tender.
  2.  Add the mushrooms, crumble the cube of beef stock into the potjie and place the meat on top. Add the wine and (tightly) cover the potjie with its lid.
  3. Let the beef potjie simmer over medium coals for about 2 hours. (Or bake it in an oven at 140 ºC for about 2 hours). Once the meat is tender, stir in the cream cheese. Sprinkle the parsley over the dish and serve immediately.




INGREDIENTS: 30 ml butter, 30 ml canola oil, 1.5 kg oxtail, small pieces, seasoned flour, 1 onion, 3 cloves, garclic (sliced), 1 carrot (diced), 1 large stick of celery, 2 springs rosemary, 12 pickling onions (peeled), 250 g baby carrots, 12 baby potatoes, 250 ml strong beef stock, 30 ml tomato paste, 500 ml good red wine.

How i do it? Easy in  5 steps!

  1. Coat the oxtail pieces liberally in seasoned flour.
  2. Heat the butter and oil in the potjie, brown the meat and set aside.
  3. Add the prepared onion, garlic, carrot, celery and rosemary and fry until softened. Add the remaining veggies and heat through.  Add the meat, followed by the hot stock, tomato paste and wine.
  4. Cover and simmer gently over moderate heat for 4 hours. Add more wine if the liquid evaporates too rapidly.
  5. Season to taste and serve with rice, mash or homemade bread!




INGREDIENTS: Half a cup of olive oil, 500 grams beef goulash, 3 Medium-sized onions, 2 cups macaroni, 1 Tablespoon minced garlic, 15 cherry tomatoes, Balsamic vinegar, 1 Litre Beef stock, 1 Teaspoon dried sweet basil, Salt and black pepper to taste, Half a cup of grated Parmesan cheese.

How i do it? Easy in  4 steps!

1 Heat the oil in the potjie and add the onions. Fry till transparent and remove from the potjie.
2. Brown the meat in the oil and return the onions to the potjie. Add the spices, seasoning, garlic and tomatoes and give it a good stir. Close the potjie and allow to simmer for ten minutes.
3. After 10 minutes add the beef stock, cover and allow to simmer until the meat is soft. By this time the tomatoes will have cooked away into the meat. Add the macaroni and give it another good stir.
4. Cook until the macaroni is soft and has absorbed most of the liquid. When serving, sprinkle a good helping of Parmesan cheese over the dish.