Winning Potjie Recipe

Chakalaka Wimbledon hosted a potjie competition on 20 March. Spyker was the winner, receiving a Klipdrift hamper! Here is his winning recipe which will feed 6-8 people and cost approximately £45.

– 1 onion

– ¾ cup olive oil

– 1kg Oxtail

– 1kg lamp neck

– 1kg small potatoes

– 500g small carrots

– 500g butternut

– 4 baby marrows

– 1 packet/tin mielies

– 1 packet green beans

– 1 packet fresh mushrooms

– 250ml red wine

– 500ml Coke

– 500ml fresh dairy cream

Seasoning – marinda salt, pepper, Robertson steak and chops, garlic flakes, Worcester sauce, Knor oxtail soup powder, Mrs Balls chutney

– Fry the onion in oil and add garlic flakes into the pot.

– Add oxtail and sheep neck in pot and fry until meat and onions are brown.

– Spice the meat with marinda salt, Robertson steak and chops and Worcester sauce.

– Add red wine, coke and 1½ cups of water and place the lid on pot and allow the pot to do it’s thing.

– After 90-120 minutes, add the small potatoes and carrots and 1½ cups of water. Let the pot cook for another 15-20 minutes. (At this stage the pot may not be stirred any longer or else the veggies will smash.)

– Cut the butternut in rings and place it on top of the potatoes and carrots.

– Cut the baby marrows in big chunks and place on top again, followed by the small mielies, green beans and mushrooms.

– Place the lid on pot for 10-15 minutes whilst making the sauce.

– In a separate pot, add 500ml dairy cream, 3/4 cup water, oxtail soup, 100ml Mrs Balls chutney and stir the mixture on a heated plate.

Eat and enjoy.

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