With this weekend’s test, it’s time for a long braai. Here’s an oxtail potjie to enjoy with the game. Ingredients: 30 ml butter 30 ml canola oil 1.5 kg oxtail, small pieces seasoned flour 1 onion, …
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.
Traditional South African Recipe - Potjiekos
Each country has its own traditional recipes, and more than likely the ingredients are pertinent to the food available in that particular...
Savory Saturday – Bredie
Welcome to South African cuisine – this sounds delicious and I cannot wait to try it out! Bredie/South African Lamb Stew Bredies are simple, traditional South African mutton stews in the Cape…
Taste of Africa - Product: Cast Iron Potjies
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!
Team Building at Intundla near Pretoria with Kubunye - Intundla Game Lodge and Bush Spa
Intundla Game Lodge and Bush Spa is no ordinary venue. This Conference and Team Building Venue near Pretoria is a place where your Team can get Revitalised, Refreshed, Re-engaged and Re-focused. Team Building Company Kubunye recently engaged one of our visiting Companies, BOTASH, in some of their Team building activities. Among the activities was one […]
Ina Paarman | Lamb or Venison Potjie with Baby Onions
Don't be tempted to leave the anchovies out, they are the 'secret ingredient'. The potjie can be done over open coals, on the weber or in the oven. We used a no. 10 flat bottomed pot.
Braised Oxtail (Potjiekos) Recipe - Food.com
Potjiekos has been part of the South African culture for centuries, since the first settlements at the Cape when food was cooked in a black cast-iron pot hanging from a chain over the kitchen fire. This could work as a crockpot recipe, or as a set-it and forget-it stew. Original recipe is from Conrad Gallagher's "In 3 easy Steps" cookbook.