Potjiekos is another delicious African food that takes some time too prepare. Potjiekos will teach you patience. This African food takes nothing less than 2 -3hours to be prepared. Potjiekos still gives you the taste no matter what you added to its ingredients.
2 tablespoons oil
2 teaspoons smoked paprika
60g plain flour (all-purpose)
4 cloves garlic
Seasoning (Jumbo Chicken Stock Powder)
2 teaspoons ground cumin
2 teaspoons ground coriander
600g lamb neck chops
1 big onion
3-4 cups chicken stock
2 teaspoons tomato paste
400g canned chopped tomatoes
1 large green bell pepper
2 stalks celery
Fresh parsley leaves
Pepper (to taste)
Salt (to taste)
Chop the big onion. Cut and wash the meat. Cut and slice the potatoes and the celery stalks. Dice the green bell pepper. Wash the carrots and place in a plate. Mix in a big bowl, the plain flour, paprika, coriander, cumin, garlic, and seasoning. Mix the lamb neck with the mixture of the flour, add the spices to coat, and set aside.
You’ll need the following to prepare Potjiekos: A potjie pot, (three-legged round cast- iron) or a heavy cast- iron pan. Prepare a charcoal or wood fire in a grill otherwise use gas cooker.
Place the potjie or cast-iron pan on the charcoal or gas cooker. Add oil to the potjie. Heat up the oil, add the chopped onions, fry the chopped onions, now add the lamb, brown the meat, and stir the meat around regularly, to get it all nice and brown. The meat should be browned in about 4 minutes.
Add half garlic, the sliced celery and green peppers and sauté for 4 minutes. Add any of the remaining seasoned flour from the meat and cook out for a minute (this will help to thicken the stew). Add in the canned tomatoes and tomato paste. Pour in the stock just to cover and season with pepper and salt.
Now cover the lid and stir every 30 minutes and adding water if needed, until the meat is tender for about 2 hours. Check the heat and keep the heat moderate to prevent the meat from becoming a burnt offering.
Add the washed carrots, sliced potatoes and the remaining garlic. Cook until the vegetables are cooked but still firm, leave for about 15 – 20minutes. Hmmmmm. This African food is ready for the plate. Serv Potjiekos with crusty bread and garnish with parsley leaves. Enjoy.