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Potjie Recipes Welcome to our 4-star Bush Lodge, Klipplaatz 2 please take a tour, visit us at www.klipplaatz.co.za Please Note: This e-book is optimized for viewing on a computer screen, but it is organized so you can also print it out. Index The Potjie History of the potjie 3 Choosing your potjie 3 Preparing your potjie 3 The Fire 3 Arranging your Food 3 Conversion US to Metric 4 Metric to US 4 Metric to Imperial 4 Equivalent Measures 5 Temp Conversion chart 5 Recipes Oxtail Pot 6 Oxtail and Banana Pot 7 Lamb shanks & Veggie Pot 8 Mutton - Combination Pot 9 Waterblommetjies Pot 10 Beef and Beer Pot 11 Beef and Vegetable Pot 12 Easy Chicken Pot 13 Chicken Curry Pot 14 Chicken and Noodle Pot 15 Chicken-Biltong & Bacon Pot 16 Biltong Pot 17 Pork fillet Pot 18 Sweet and Sour Pot 19 Ostrich Pot 20 Venison Pot (Wildsvleis) 21 Whole Venison Roast Pot 22 Paella Pot 23 Crayfish Pot 24 Disclaimer: While all attempts have been made to verify information provided in this publication, neither the authors nor marketer assumes any responsibility for errors, omissions or contrary interpretations of the subject matter herein. These recipes where searched on the internet and also given through valid sources, but not all have been tested by either Totally eBooked or Klipplaatz Bush Lodge. Totally eBooked, the author and the marketer are not liable or responsible for any incorrect information published in these recipes. Peacefully located within 600 hectares of pristine north-west bushveld. 3 please take a tour, visit us at www.klipplaatz.co.za Potjiekos" Pronounced “poi-key” (pot) and “poi-key- Step 1, scour the inside of the pot with using cos” (pot food). In South Africa this means only one sandpaper, wash and grease both the inside and thing, food prepared outdoors in a cast iron, round, outside with fat. three legged pot using either wood coals or Step 2, Fill the pot with leftover vegetables or peels charcoal. Today, cooking up a "potjie" has and cook over a slow fire for a few hours, repeat this evolved into a unique social happening, a tradition process a few times. almost as popular as the legendary "Braai" (barbecue). Step 3, now prepare your potjie for storage, rinse the pot with warm soapy water and then coat the Long before the arrival of the early settlers in the inside with a thin layer of fat or cooking oil to prevent Cape, the Bantu people who were migrating into rusting, do this after every meal. South Africa, learned the use of the cast iron cooking pot from Arab traders and later the The more frequent the usage the smoother and Portuguese colonists. When the first Dutch settlers shinier it will become. arrived in the Cape, they to brought with them their ways of cooking food in heavy cast iron pots, which The fire is an crucial part of creating a culinary hung from the kitchen hearth above the fire. "potjie" masterpiece. Unlike a "braai", the choice of The round potbellied cast iron pot was the perfect wood or charcoal does not make much cooking utensil to suit the nomadic lifestyle of the difference, as long as you can regulate the heat. Voortrekkers (pioneers) during the 17th and 18th Most experts recommend hardwood or good centuries. "Potjiekos" evolving as a stew made of quality charcoal. For rainy days, you could also use venison and vegetables (if available), cooked in a gas fire, the gas flame is more easily regulated. the potjie. As trekkers shot wild game, it was added You only need a few to keep the "potjie" simmering. to the pot. The large bones were included to A good idea is to keep a separate fire going to thicken the stew. Each day when the wagons provide the necessary coals. stopped, the pot was placed over a fire to simmer. New bones replaced old and fresh meat replaced Also keep in mind to start long before your dinner meat eaten. Game included venison, poultry such time, because you need to keep in mind not only as guinea fowl, wart hog, bushpig, rabbit and hare. your cooking time, but also the time it takes for your The pot with its contents protected by a layer of fat wood or charcoal to become coals. Remember it was hooked under the wagon by the Voortrekkers is all part of the social gathering. while traveling and unhooked at the next stop to be put on the fire again. Arranging the food in layers is the other important The range of different recipes is as wide as the part. The meat usually comes first. Add a dash of imagination stretches and preparing a potjie meal cooking oil or some fat in the pot, add meat the is very much an individual thing. The best meat to meat and brown thoroughly. This is essential to use for "potjiekos" is what is known as stewing beef, improve the appearance of the meat. Add sliced sinewy and gelatinous cuts of beef which become onions, garlic and spice and stir the meat to seal in deliciously tender when simmered for a long time, the flavor. Cook the meat till nearly done. developing a strong meaty flavor. Other meat such as venison, mutton, chicken and even fish make Now pack in the layers of vegetables in order of ideal "potjies". their cooking times, like carrots and potatoes first and thereafter sweet potatoes, pumpkin, mushrooms etc. Arrange the vegetables in layers When choosing your potjie, first consider the size. around the sides, if adding rice to potjie, form a For a family of four to six a size 3 pot will do. As a rule hollow in the middle for the rice. Add liquid / of thumb calculate about ½ litre per person if you marinade until about 2 cm under the top layer of are serving it with rice or similar cooked separately. vegetables and just leave it for a couple of hours If you are serving just Potjie kos calculate about 1 until ready. Replace the lid and do not stir again. litre per person. Make sure it has no cracks and Add a little liquid when the food tends to cook dry, very important ensure that the lid seals properly. but only a little at a time as watery "potjie" is not nice and too much flavor is lost. When ready, stir once to ensure an even mix of Before cooking your meal for the first time, you meat and vegetables, dish up and enjoy a need to prepare your pot to get rid of any black memorable meal. deposit or iron taste. HandyOur unique Converter eco-tented camps, guarantees total privacy, and luxury in untouched Africa bush. 4 please take a tour, visit us at www.klipplaatz.co.za U.S. to Metric Metric to U.S. Metric to Imperial Liquid Liquid Liquid 1 tsp. = 4.929 mL 1 mL = 0.033814 fl. oz. 30ml = 1 oz 1 Tbls. = 14.787 mL 60ml = 2 oz 1 mL = 0.061024 cu. in. 100ml = 3 oz 1 fl. Dr. = 3.6967 mL 1 mL = 0.2029 tsp. 125ml = 4 oz 1 fl. Oz. = 29.57353 mL 1 mL = 0.0676 Tbls. 150ml = 5 oz (¼ pint) 1 cup = 236.59 mL 1 dl = 3.3814 fl. oz. 190ml = 6 oz 1 cup = 2.366 dl 1 dl = 6.1024 cu. in. 250ml = 8 oz 1 cup = 0.2366 l 300ml = 10 oz (½ pint) 1 dl = 20.29 tsp. 500ml = 16 oz 1 gi. = 118.294 mL 1 dl = 6.76 Tbls. 600ml = 20 oz (1pint) 1 gi. = 1.18294 dl 1 dl = 27.05 fl. dr. 1000ml (1 litre) = 1¾ pints 1 gi. = 0.118294 l 1 dl = 0.423 cups 1 pt. = 473.1765 mL 1 dl = 0.845 gi. 1 pt. = 4.731765 dl 1 dl = 0.21134 pt. Dry 1 pt. = 0.4731765 l 1 dl = 0.10567 qt. 15g = ½oz 1 qt. =9.4635 dl 1 l =33.814 fl. oz. 30g = 1oz 1 qt. = 0.94635 l 1 l = 61.024 cu. in. 60g = 2oz 1 gal. = 37.854 dl 90g = 3oz 1 l = 67.6 Tbls. 125g = 4oz (¼lb) 1 gal. = 3.7854 l 1 l = 270.5 fl. dr. 155g = 5oz 1 firkin = 34.069 l 1 l = 4.23 cups 185g = 6oz 1 hhd = 238.48 l 1 l = 8.45 gi. 220g = 7oz 1 l = 2.1134 pt. 250g = 80z (½lb) 280g = 9oz 1 l = 1.0567 qt. Dry 315g = 10oz 1 l = 0.26417 gal. 345g = 11oz 1 pt. = 0.551 l 1 l = 0.029353 firkins 375g = 12oz (¾lb) 1 qt. = 1.101 l 410g = 13oz 1 pk. = 8.81 l Dry 440g = 14oz 1 bu. = 35.25 l 470g = 15oz 1 l = 1.8162 pt. 500g = 16oz (1lb) 1 l = 0.9081 qt. 750g = 24oz (1½lb) Weight 1kg = 32oz (2lb) 1 oz. = 28.35 g Weight 1 lb. = 453.59 g 1 g = 0.035274 oz. 1 lb. = 0.454 kg 1 g = 0.0022046 lb. 1 kg = 35.274 oz. 1 kg = 2.2046 lb. HandyOur lodge, Converter boasts totally private four-star camps where tranquility and silence are the order of the day. 5 please take a tour, visit us at www.klipplaatz.co.za Equivalent Measures Volume Equivalents 1/4 teaspoon = 1 ml 3 teaspoons = 1 tablespoon ½ teaspoon = 2 ml ½ tablespoon = 1-1/2 teaspoons 1 teaspoon = 5 ml 2 tablespoons = 1 fluid ounce 1 tablespoon = 15 ml 4 tablespoons = 1/4 cup 1/4 cup = 65 ml 5-1/3 tablespoons = 1/3 cup 1 cup = 250 ml 8 tablespoons = ½ cup 10-2/3 tablespoons = 2/3 cup 12 tablespoons = 3/4 cup 16 tablespoons = 1 cup 6 tablespoons = 8 fluid ounces 1/8 cup = 2 tablespoons 1/4 cup = 4 tablespoons 1/4 cup = 2 fluid ounces 1/3 cup = 5 tablespoons plus 1 teaspoon ½ cup = 8 tablespoons 1 cup = 16 tablespoons 1 cup = 8 fluid ounces 1 cup = ½ pint 2 cups = 1 pint 2 pints = 1 quart 4 quarts (liquid) = 1 gallon 1 litre = approximately 4 cups or 1 quart Temperature Conversion Chart Description C° (CELSIUS) =F° (FAHRENHEIT) = GAS MARK Very slow 120 = 250 = 1 Slow 150 = 300 = 2 Moderately slow 160 = 325 = 3 Moderate 180 = 350 = 4 Moderately hot 190 = 375 = 5 Hot 200 = 400 = 6 Very hot 230 = 450 =7 Situated just outside Britz on Thabazimbi road, only One and a half hours drive from Johannesburg.
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