November 27, 2018
Level
Easy
Preparation Time
40 minutes
Cooking Time
3-4 hours
Serves
8
Where did the potjiekos course originate?
The voortrekkers [Boer pastoralists] in South Africa needed to cook every evening during the Great Trek in the 1830s. So they’d cook in one huge cast iron pot and feed everyone in the camp. Basically potjiekos is like a stew but cooked on an open fire.
What’s your twist to the recipe?
I add a packet of brown onion soup powder. Is oxtail the only kind of meat that can be used in this dish? Actually you can use lamb, beef, chicken, seafood, mushrooms…it’s a versatile dish.
PHOTO BY
Efraim Evidor
RECIPE BY
Gavin Naude
FOOD STYLING BY
Lydia Wessels
INGREDIENTS
4 onions, sliced
6 cloves garlic, crushed
4kg browned oxtail
4kg browned oxtail
5 carrots, cubed
2 peppers, cubed
2 turnips, cubed
1 small butternut, cubed
2 packets baby corn
4 stalks celery, sliced
2 tins chopped tomatoes
1 packet fusilli
300ml chicken stock
1 packet brown onion soup power
METHOD
- 1
Cover the base of the pot with the onions and garlic
- 2
Follow with the browned oxtail
- 3
Add the vegetables
- 4
Top it all with the pasta, then add the chicken stock and soup powder
- 5
Cover with the lid and cook over a slow fire for 3 to 4 hours
