Potjiekos a "potjie" over an open fire. This dish is ideal for outdoor gatherings and consists of meat, vegetables, and spices. Here is a typical recipe for Potjiekos with chicken.
Preparation
Ingredients
Preparation
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Heat the casserole dish (or failing that, a large sauté pan):.
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Add the oil to the pot and heat it up.
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Sear the meat:
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Add the pieces of meat to the hot oil and brown them on all sides. This seals in the juices and develops rich flavors.
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Add the onions and garlic:
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Add the sliced onions and crushed garlic to the meat and fry until lightly browned.
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Incorporate the cornstarch:
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Sprinkle the cornstarch over the meat and onions to thicken the sauce. Mix well to coat the meat and vegetables.
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Add the vegetables:
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Arrange the carrots, potatoes, tomatoes, pepper, and mushrooms in layers on top of the meat. Try not to mix them, so the vegetables steam and keep their shape.
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Season:
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Add the bay leaves, herbs, salt, pepper, and spices of your choice on top of the vegetables.
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Add the liquid:
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Pour the red wine or meat broth over the vegetables and meat. The liquid should not completely cover the ingredients, as potjiekos is meant to simmer with a minimum of water.
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Cover and simmer:
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Cover the casserole dish with its lid and simmer gently for about 2 to 3 hours. The stew should cook slowly, without needing to be stirred.
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Check if it's cooked:
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After 2 to 3 hours, check that the meat is tender and the vegetables are cooked. If necessary, simmer for a little longer.
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Serve:
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Serve the Potjiekos directly from the pot with rice, mielie pap (Namibian polenta), or simply as is.
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Advice :
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The secret to a good Potjiekos is slow cooking over low heat. Take your time to let the flavors meld and the meat become very tender.
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You can add other vegetables such as courgettes, green beans or sweet potatoes according to your preferences.
