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Potjeikos

Potjeikos is a traditional Southern African recipe for a classic stew of game meat with beef, potatoes, carrots and onions in a sauce made from beef stock, fruit juice and red wine. The full recipe is presented here and I hope you enjoy this classic Southern African version of: Potjeikos.

prep time

20 minutes

cook time

240 minutes

Total Time:

260 minutes

Serves:

6

Rating:

Tags : Beef RecipesVegetable RecipesSouthern-africa Recipes

Potjeikos is a traditional form of Southern African stew that's named after the three-legged cast iron pot in which it's made. This mode of cooking originated in 16th century Netherlands using the Hutspot or House Pot and this mode of cooking was brought to South Africa by the settlers, from whence it spread to Namibia and Zimbabwe. It is not a stew as the mixture is allowed to cook without stirring. Traditional versions would use bushmeat, but diced venison or wild boar can be substituted.

Ingredients:

1.5kg venison or wild boar, diced
1kg beef, diced
50g self-raising flour
500ml beef stock
500ml apple or pineapple juice
250ml red wine (or beer)
500g potatoes, peeled and diced
500g carrots, diced
3 medium onions, sliced into rings
2 garlic cloves, minced
salt and black pepper to taste

Method:

Add a little oil to a good casserole dish and use this to brown the meats. Season with salt and pepper (add your favourite herbs, if desired) then mix the stock with the flour and add to the pan. Add a little wine and juice and the garlic (don't add all the liquids).

Cover the pan and simmer gently for 3 hours over the lowest possible heat. Check the liquid levels every now and then and add more wine and/or juice. After the three hours are up add a layer of onions, a layer of carrots and a layer of potatoes. Add the remaining liquids and allow to simmer for a further 60 minutes. Serve from the pot over a layer of rice.