Potjiekos
A South African stew of meat and vegetables layered in a three-legged cast-iron pot and cooked slowly over a wood fire without stirring.
Method
[On the hob] Heat the oil in a 22 cm cast-iron pot or heavy pot. Season the meat with salt and pepper and brown it well on all sides over medium-high heat for , turning it. If the meat fills the bottom, brown it in two batches.
Add in this stepCooking oil 1 tbspLamb or beef for stewing (bone-in cuts are good) 400 gSalt ½ tspBlack pepper to taste
medium-high heatAdd the onion and garlic and fry over medium heat for . When the onion is translucent, add the paprika and bay leaves and fry 30 seconds more.
Add in this stepOnion 1Garlic (cloves) 2Paprika (or curry powder) 1 tspBay leaves 1
medium heatPour in the stock and wine, cover and cook the meat first over low heat for . Keep it at a very gentle bubble.
Add in this stepBeef stock 250 mlRed wine (or stock) 100 ml
low heatLayer the firm vegetables such as potatoes, carrots and squash on top of the meat first, then put the green beans and mushrooms on top and sprinkle with a little salt. Never stir. Cover and cook over low heat for . It is done when a knife slides easily into the potatoes.
Add in this stepPotatoes (medium) 2Carrots 1Butternut squash (or kabocha squash) 150 gGreen beans 100 gButton mushrooms 100 gSalt ¼ tsp
low heatJust before eating, push the ladle down to the bottom so each serving gets all the layers, and serve with rice or bread.
Cook's tip
Not stirring after layering is the key. Each vegetable keeps its shape and flavour, and the steam from the meat below cooks the vegetables on top. Opening the lid often makes it take longer.
Cooking it at camp
[Open-fire version] Use a No. 2 three-legged potjie (about 6 L, 3 to 4 servings) or a No. 1 (about 3 L, 1 to 2 servings). Burn wood for about 40 minutes to make coals. To brown the meat, spread coals all under the pot for high heat. After layering, leave only 6 to 8 coals under the pot for a gentle bubble. Over a fire it takes 20 to 30 minutes longer than at home; add 2 to 3 coals every 20 minutes. Cut the vegetables at home and pack them in zip-lock bags in layering order to make it easy.