#HeritageDay: Celebrate with a potjie

Initially a strictly traditional Afrikaans term when it comes to cooking, the “potjie” has crossed the South African cultural and language divide and is now a household name.

Preparing magic “potjiekos” dishes in a pot around a fire brings the family together, says Ballito potjie master, Melt Brink.

If you happen to be unfamiliar with potjie or potjiekos, it simply translates to brewing a ‘small pot food’, mostly prepared outdoors.

While it can be done on a gas stove – which true blue potjie gurus are likely to frown upon – nursing a potjie over hot coals is the preferred method.

“The simplicity of the cooking style enables the chef to take regular breathers (and liquid top-ups) to spend time with his or her family and friends,” said Melt.

He noted that what he loves most about making a potjie is the wide scope and range of dishes which can be prepared and how it fuses together the ingredients.

With that in mind, he shared with us one of his absolute favourite potjies, the short rib.

Ingredients:
1.5-3kg short rib
1 large sweet potato (peeled and cubed)
3 normal potatoes (peeled and cubed)
1 red pepper (chopped)
1 green pepper (chopped)
2-3 large carrots (peeled and cut into rounds)
3 large baby marrows (cut into large chunks)
2 large onions (chopped)
300-500g bacon (chopped)
Olive oil
Spices (salt, pepper, origanum, Italian herbs, paprika)
1 bottle red wine
1 sachet Ina Paarman’s olive oil and rosemary sauce
Red chilli (if you like it hot)
1 cube beef stock

Directions:
Heat the olive oil in the pot and once hot, add the chopped bacon and onion which should be fried until brown.
Remove the onion and bacon, then brown the short rib.
Boil 1 litre of water in a kettle and dissolve the stock cube in a separate bowl.
While busy browning, season the short rib (don’t be shy with the seasoning).
Once the short rib is braised, return the bacon and onion to the pot before roughly mixing it and pouring in 3/4 of the bottle of red wine. Add just enough of the stock water to cover the meat. Thirty minutes after adding your wine, add Ina Paarman’s sauce.
Close the pot and allow to simmer over low heat. Here’s the trick though, keep an eye on your liquid level and don’t allow the meat to become uncovered at any time. Use your stock water when adding more water to the pot.
The pot should simmer for an hour and 30 minutes.
Add the sweet potato, carrots, potato and simmer for a further 30 minutes before adding the remaining vegetables, again simmering for 30 minutes.
Remember not to stir.
Voila, season to taste and serve!

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