When thinking of traditional Afrikaans food, think of a potjie

There is nothing more traditional to the Afrikaans community than potjie, says Ballito local Corne Kriel.

From fond memories of family meals around the pot, to cooking with friends and his own loved ones, Corne recalls many a potjie being made.

For those unfamiliar with potjiekos, it literally translates as ‘small pot food’, and is a dish prepared outdoors.

Traditionally, this meal is cooked in a three-legged cast iron pot – a derivation of the Dutch oven brought to South Africa from the Netherlands in the 17th century.

“For us, cooking a potjie always brought the family together as we spent many hours together around the fire as the food cooked,” said Corne.

Potjie recipes differ quite a bit from family to family, he said.

Popular potjie choices today remain oxtail, ostrich, chicken and even vegetable potjies.

But for Corne his favourite is Ostrich neck, served either with flavored rice or mash, prepared separately on the stove.

“Just remember that a potjie is not a stew, so whatever you do, do not stir the pot as you go.”

Ostrich neck potjie
Ingredients

1kg ostrich neck meat
2 large onions, cut into slices
1 packet oxtail soup
Black pepper
Cumin
Coriander
Tomato pesto
1 cup vegetable stock
1/2 cup Old Brown Sherry

Optional: Carrots and mushrooms.

Directions:

Prepare by mixing the oxtail soup with spices and roll the ostrich neck meat in the mixture.

Add onions to the potjie pot and brown.

Remove and keep aside, then add meat to the pot and cook until golden brown and re-add onions to the pot, on top of the meat.

Mix 2 tablespoons of tomato pesto with the vegetable stock, but do not add to the pot just yet.

Now, add your Old Brown Sherry to the pot, pouring slowly over the meat.

Continue to add the tomato pesto and vegetable stock and then allow to simmer with the lid on for at least 3 to 4 hours, until the meat is soft.

If necessary, add some water during the cooking process.

Add salt for taste and serve

For breaking news follow The North Coast Courier on Facebook, Twitter, Instagram and YouTube.