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Bolo and Trotter Potjie
Bolo and Trotter Potjie is a traditional Namibian recipe (based on a South African original) for a classic stew of beef trimmings and pig's trotter in a pearl barley and tomato base with wine, meat stock and vegetables. The full recipe is presented here and I hope you enjoy this classic Namibian version of: Bolo and Trotter Potjie.
prep time
20 minutes
cook time
240 minutes
Total Time:
260 minutes
Serves:
6
Rating: 
Tags : Pork RecipesBeef RecipesVegetable RecipesNamibia Recipes
It was the Afrikaans or Cape Dutch settlers who brought the Potjie or Potjiekos style of cookery to Southern Africa. In essence it's a stew cooked in a Dutch oven, a large metal casserole with three feet originally placed on an open fire (this is the potjie). All manner of things were cooked in this pots and it's possible even to make bread with them, but the meat-based stew is by far the most popular dish. This curried mutton version comes from Namibia.
In Namibia, bolo are beef trimmings, typically used for a stew. You can substitute stewing steak.
Ingredients:
675g bolo (or cubed stewing steak)
1 pig's trotter
2 tbsp vegetable oil
2 onions, sliced
2 tsp salt
150g pearl barley
4 tomatoes, blanched, peeled and coarsely chopped
250ml dry white wine
250ml beef or meat stock
2 leeks, sliced
5 baby marrows (or courgettes [zucchini]), sliced
freshly-ground black pepper, to taste
Method:
If the beef pieces are large, cut into bite-sized pieces then saw the pig's trotter into portions.
Heat the cooking oil in your potjie (or in flame-proof casserole). Add the onion and fry until translucent. Season with the salt and black pepper then stir in the pearl barley and the tomatoes.
Heat the white wine and stock together in a small pan. When just boiling take off the heat and pour into the potjie. Cover with a tight-fitting lid, reduce to a simmer and cook gently for about 3 1/2 hours or until the meats are tender.
At this point layer the leeks and baby marrows over the top, cover and simmer for 20 minutes more or until the vegetables are tender.
Serve hot.
