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Chicken potjiekos (Namibia)

The potjiekos is a traditional Namibian (and South African) stew, slowly cooked in a cast iron pot called "potjie", on an open fire. This dish is ideal for outdoor gatherings and is made up of meat, vegetables and spices. Here is a typical recipe for chicken potjiekos

Preparation time 15 mins
Cooking time 2 hrs
Total time 2 hrs 15 mins
Difficulty: beginner
Servings: 6
Description

Ingredients
  • 1 kg of meat (beef, lamb, chicken or game)
  • 2 sliced ​​onions
  • 4 carrots cut into slices
  • 4 potatoes, cut into pieces
  • 2 chopped tomatoes
  • 2 cloves of garlic, crushed
  • 1 diced bell pepper
  • 200 g mushrooms (optional)
  • 1 cup red wine or meat broth
  • 1 tbsp cornstarch
  • 2 tbsp oil
  • 2 bay leaves
  • Salt and pepper to taste
  • Herbs (thyme, rosemary)
Preparation
  1. 1
    Heat the casserole dish (or failing that, a large frying pan):.
  2. 2
    Add the oil to the casserole and heat.
  3. 3
    Sear the meat:
  4. 4
    Add the pieces of meat to the hot oil and brown them on all sides. This helps seal in the juices and develop rich flavors.
  5. 5
    Add the onions and garlic:
  6. 6
    Add the sliced ​​onions and crushed garlic to the meat and fry until lightly browned.
  7. 7
    Add the cornstarch:
  8. 8
    Sprinkle the cornstarch over the meat and onions to thicken the sauce. Mix well to coat the meat and vegetables.
  9. 9
    Add the vegetables:
  10. 10
    Arrange the carrots, potatoes, tomatoes, pepper and mushrooms in layers on top of the meat. Try not to mix, so the vegetables will steam and retain their shape.
  11. 11
    Season:
  12. 12
    Add the bay leaves, herbs, salt, pepper, and spices of your choice on top of the vegetables.
  13. 13
    Add the liquid:
  14. 14
    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 minimal water.
  15. 15
    Cover and let simmer:
  16. 16
    Cover the pot with its lid and simmer gently for about 2 to 3 hours. The stew should cook slowly, without needing to stir.
  17. 17
    Check the cooking:
  18. 18
    After 2 to 3 hours, check that the meat is tender and the vegetables are cooked. If necessary, simmer a little longer.
  19. 19
    Serve:
  20. 20

    Serve Potjiekos straight from the casserole with rice, mielie pap (Namibian polenta), or simply as is.

  21. 21
    Advice :
  22. 22
    The secret to good Potjiekos is slow cooking and low heat. Take your time to let the flavors blend and for the meat to become very tender.
  23. 23
    You can add other vegetables like zucchini, green beans or sweet potatoes depending on your preference.
Read it online: https://glutenevasion.fr/RECETTE/RAGOUT-NAMIBIEN-POULET/