Taste of Africa - Recipes
A passionate exploration of food, spices and everything that comes with it. At Taste of Africa we believe that genuine positive experiences of exotic food bring people of different cultures together. It's like travelling – in your own kitchen!
SPAR - Creamy Chicken Potjie Recipe
Tender chicken, baby potatoes and seasonal vegetables, slowly simmered in a creamy sauce - perfect for effortless outdoor entertaining or camping.
Putu pap in a potjie
There are three principles to making putu pap successfully, say Jan Braai. They are managing the ration of water to maize meal, building an iceberg and using a two-tined fork.
Shin and Oxtail Beef Potjie | Ina Paarman
A recipe for all our traditional South African lovers of camp fire cooking. The combination of shin and oxtail delivers very good flavour and makes the dish more affordable. Prepare it in two phases – phase one, tenderise the meat and phase two, add flavour.
Oor die kole met Jan Braai: potbraaihoender en periperi-hoender-lewertjies
’N Hoender is nogal ’n lekker nuttige ding by die braaivleisvuur, omdat dit so lekker veeldoelig is. Wat vleis in Suid-Afrika betref, is hoender bekostigbaar en dit werk vir ’n wye verskeidenheid braaiopsies.
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Jan Braai se soet-en-taai-hoenderpotjie
As dinge nooit lekker vir jou uitwerk in die kombuis nie, gaan ons vandag daardie deel van jou lewe verander. Hier volg ’n resep wat 100% gaan uitwerk.
Joburg.co.za | Events, Restaurants & Bars, Accommodation Guide
Joburg.co.za helps to keep you in the loop of the best places to eat, drink and stay within Johannesburg. Wondering what to do in Joburg? Find great ideas here.
Lamb's Neck Potjiekos Recipe - Food.com
Loosely based on Cass Abraham's Tomato Bredie, but designed for a proper potjie pot. The Potjie pot is usually placed over a fire or barbecue. (though a large saucepan on the hob will do, honest!). This is a traditional South African stew, usually made with mutton. I adapted it so that you can get the ingredients easily in Britain's lamb-obsessed supermarkets. The longer you leave it cooking, the better it gets.