Recipe: This mouth-watering potjie is on fire!


Pop-up restaurateurs Karabo Mpiriane, Andile Khumalo and Letlhogonolo Leballo share their recipe for Mzansi’s favorite by the fireside, potjie Where potjiekos.

Cooked for hours over hot coals until soft, tender and juicy, no rule but one binds this renegade dish. Never lift the lid unless something goes horribly wrong, say the founders of Dulcis Cuisine.

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Potjie is just one of those shameless South African stews that are covered in vegetables and meats, making it packed with goodness and flavor. Mpiriane, Khumalo and Leballo share their easy recipe for a classic South African potjie.

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Beef Potjie


  • 2 kg thick stewing beef
  • 1 tablespoon vegetable oil
  • 4 large onions, sliced
  • 1 teaspoon of barbecue spices
  • 1 teaspoon chicken spice
  • 3 robot peppers, sliced
  • 6 carrots
  • 250g mushrooms
  • 4 garlic cloves
  • 1 handful of mint
  • 1 handful of rosemary
  • Freshly cracked black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic spice
  • 700ml beef/chicken broth*
  • 1 tray sweet corn, cut into thirds whole pieces
  • 12 baby potatoes
  • 1 can of tomato paste


Preparation of the pots: yousing firewood and cook from a 3ft pot on the ground.

1. Chop at the top all your vegetablesimare in pieces.

2. Grease your melting pot vegetables oil and place on the fire.

3. Once the oil is heated, add your onionsbarbecue spices and chicken spices.

4. Once the onion has softened, add the peppers and carrots. Cook for 10 minutes.

5. Add your meat, mushrooms, garlic, mint anotd rosemary, and stir. Add black pepper, paprika and garlic spices.

6. *To make beef broth: Add 1 cube beef inventory at hot then water stir until cube is dissolved. Add to potjie and to cook for three hours.

8. To add hot pot sweet corn and baby potatoessimmer until cooked. Simmer, break the coals and spread them. Add the tomato paste and stir. After 10 minutes, the potjie is ready to be served.


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