POTJIE RECIPE

Thanks to Food & Home for this great Impala potjie recipe: https://www.foodandhome.co.za/recipes/south-african-impala-potjie

No power? No problem! Light the fire & get this beauty on the go!

INGREDIENTS

  • 50ml sunflower oil
  • 100g bacon, cut into cubes (optional)
  • 1 (about 150g) onion, peeled and roughly diced
  • 1,2kg impala meat, cut into cubes
  • 2 medium (about 200g) carrots, peeled and roughly diced
  • 10ml (2 tsp) sugar
  • 250g whole baby potatoes
  • 300g corn on the cobs, sliced into 1,5cm chunks
  • 5ml (1 tsp) dried sweet oregano
  • 2 fresh/dried bay leaves
  • 5ml (1 tsp) salt
  • 2,5ml (½ tsp) freshly ground black pepper
  • 250g dried apricots
  • 300ml good-quality South African dry red wine
  • 1L (4 cups) beef/chicken stock

INSTRUCTIONS

Heat half of the sunflower oil in a medium traditional potjie pot over a hot braai. Sauté the bacon, if desired, until crispy. Add the onions and continue to sauté until the onions are golden brown Remove the bacon and onions from the pot and set aside.2

Add the remaining sunflower oil to the pot and brown the impala cubes. Remove from pot and set aside.3

Add the carrots and sugar to the pot and sauté until the sugar has melted and the carrots are caramelised.4

Begin layering your potjie pot with the ingredients, starting with the impala cubes, bacon and onion mixture, carrots, baby potatoes, corn chunks, spices, salt and pepper and apricots. Add the red wine and stock and leave the potjie to cook, about 4 hours.

NOTES

Serve your potjie with traditional African ipapa, samp, mealies or rice. Potjie seasonings are another highly personal choice – some of the more popular options include fresh garlic, ginger, thyme, marjoram, coriander, curry powder, cinnamon, paprika and cardamom. Use 5ml – 10ml (1 tsp – 2 tsp). For extra South African flair, add traditional African dombolo to simmer and cook in the impala potjie at the very end.

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