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Cook yourself a lekker South African favourite with Acacia Africa!

By 10th April 2019 No Comments

By now you know you can trust Acacia Africa for an authentic African experience at every turn. Why not embrace the ubuntu spirit for yourself, and bring a little taste of Africa back home to your own kitchen? We’ve lined up a fantastic lamb potjie with crispy pot bread for you to try- and it honestly couldn’t be easier, either!

What will I need to start cooking this taste of South Africa?

As any kitchen star well knows, a great dish starts with the very best ingredients. Here’s what you’ll need to make this delectable dish for yourself.

For the potjie

A ‘potjie’ is a cast iron, 3-legged cauldron-type cooking dish that’s synonymous with South African braai culture. While nothing has quite the magic of the ‘real thing’, this dish can also be made successfully in a Dutch Oven, or even a large cast iron soup pan with lid. This recipe will make just under 8 litres of potjie to begin with, so plan your pan size accordingly.

  • 2 kg lamb knuckles (trimmed of excess fat)
  • 300ml ketchup, sweet chilli or braai relish of choice
  • 3 onions, chopped
  • 1 large chilli, chopped
  • 50 ml olive oil
  • 400ml red wine
  • 2 tsp stock powder of your choice
  • 2 sprigs fresh rosemary or 1 tbsp dry
  • 2 bay leaves
  • 500g baby potatoes, peeled and cut in half
  • 6 cloves garlic, slivered
  • 6 large carrots, chopped. You can peel them if you wish
  • 1 red and 1 yellow pepper, stripped
  • 1 aubergine, cubed
  • 1/2 cup chopped parsley, or 2-3 tbsp dry
  • 250g large brown mushrooms, chopped
  • Salt and black pepper to taste

For the pot bread

Nothing pairs better with a succulent meat stew than a crusty, hot loaf fresh from the oven. This pot bread couldn’t be easier to make, either. First, gather these simple ingredients:

  • 500 g white bread flour
  • 500 g whole wheat flour
  • 12 ml salt
  • 25 ml white sugar
  • 10 g instant yeast
  • 500 ml milk
  • 500 ml water
  • 40 ml butter or margarine

How do I make this tasty African dish for myself?

The secret to a great potjie is a slow, long cooking process, so be sure to plan ahead for this one. If you’re keen to cook this in a truly authentic style, light your braai (bbq) fire about an hour before you want to start cooking. Altogether, this traditional lamb potjie will need about two and a half hours of cooking time to get fully juicy.

The night before, marinate your lamb knuckles by coating them in the sauce of your choice. Leave them in the fridge overnight to soak up the taste, though you will want to take them out to warm up to room temperature before you start cooking.

Now lightly brown your onions in a frying pan or the base of the pot, adding the chilli. When they start to soften, seal the meat for added succulence. Now gently add the rosemary, bay leaves, stock powder, red wine, and the remainder of the sauce. Stir together well, and allow to simmer gently for an hour. Add your veggies in layer by layer, working through the order we listed above. Be sure to season as you go! The mushrooms should be your last added layer. Don’t stir the mix just yet. Leave to simmer for another hour and a half, or until the veggies are tender and cooked through.

Your delectable South African lamb potjie is ready to serve!

How do I make the pot bread?

This simple pot bread recipe pairs nicely with the potjie in cooking time, too, so don’t feel too intimidated to try it.

All you need to do is mix the dry ingredients, yeast included, together in a mixing bowl. Slowly heat the milk, water and butter together until lukewarm and well mixed. Pour into the dry ingredients slowly, until you have a soft dough. Give the dough ball a knead for about 10 minutes, or until elastic, and set it aside to rise.

Now give it a short ‘knock back’ knead and shape into a ball. You can pop your oven on at 200 ºC at this point, and grease a flat-bottomed, cast-iron pot for it. Don’t forget to grease the lid and the top of the dough! Leave it out to double in size in a warm spot. Now pop in the oven for 15 minutes. Drop the oven temperature to 180 ºC, and leave to bake for another hour. The bread will sound ‘hollow’ when tapped if it is ready to serve.

Your delicious South African feast awaits

After that hard work, it’s time to enjoy the feast you’ve created. Be sure to use the bread to soak up the delicious juices from the potjie!

With this authentic taste of Africa warming your belly, it’s the perfect time to explore our website and choose your next Acacia Africa adventure. With your new-found potjie expertise, you’ll be well prepared for the culinary masterpieces awaiting you on your trip.

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