Potjiekos in a Dutch oven

A traditional African recipe, specifically from South Africa. Unlike a normal stew, this is never stirred; it is instead left to simmer over low heat.

Ingredients

• Enough oil to cover the base of your Dutch oven
• 1 kg of pork, either ribs or osso buco
• 2 onions, chopped
• Chunks of potatoes, carrots, zucchini, and corn cobs
• 2 teaspoons of ginger and garlic paste
• Salt to taste
• Black pepper to taste
• 400g of diced tomatoes
• A few bay leaves

Preparation

1. Place the pot over the heat and warm the oil.
2. Add the onions and fry until soft and translucent.
3. Add the pork and the ginger and garlic paste, and brown on all sides. If the pot is too hot and the meat is burning, add a little wine or water.
4. Add salt and black pepper.
5. When the meat is browned, add the diced tomatoes and the bay leaves.Put the lid on and simmer over low heat for approximately one hour.
6. Add the potatoes and carrots first and cook for about 30-40 minutes before adding the zucchini and corn cobs.
7. Taste and add a little more salt and black pepper if necessary.
8. Do not stir the pot; instead, shake it gently to ensure there is enough liquid at the bottom and that it is not burning. If you are unsure, add a little more wine or water.
9. Put the lid back on and simmer for another 20-30 minutes.
10. Remove the pot from the heat and serve hot with rice.

---

Leave a comment

Name

Email

Message