Waterblommetjie Potjie

September 8, 2008

This traditional South African potjie is a must.  It’s enough for 10-12 people and a # 3 pot is recommended.

I went away to Langebaan with a couple of friends a ferw weekends back and we made the above Waterblommetjie Potjie. Although we only ate at 12pm at night, it was sensational and well worth making

I found the recipe on the Caravan Club website and just tweaked it a little in the spice department to add a bit more flavour .

See below for the recipe and as a word of advice - start cooking early, very early!

INGREDIENTS
1kg Waterblommetjies
3.5ml Ground black pepper
12 Pieces of sheep neck
500g Baby carrots, peeled
4 Medium-sized onions, diced
15 Medium potatoes, quartered
250ml Water
500g Cauliflower
6 Black pepper-corns
500g Whole button mushrooms
7 Bay leaves
6 Baby marrow, sliced
5 Whole ‘kruienaeltjies’
4 Tomatoes, cubed
20ml Salt
500g Mixed dried fruit, soaked in water for 1 hour
15ml Aromat
250ml Dry white wine
10ml Dried parsley
90ml Bisto in 125ml Water

METHOD

• Heat the pot and melt the butter.
• Then brown a few pieces of meat at a time and remove.
• Brown the onions until soft
• Return the meat and add the water, pepper-corns, bay leaves and ‘naeltjies’ and 10ml of the salt.
• Cover with the lid and allow the pot to simmer for about 1 hour.
• Mix the aromat, parsley, pepper and the remaining salt and sprinkle in-between the layered vegetables (layer the veggies as they appear in the recipe).
• Place the dried fruit on top and allow the pot to simmer for about 1.5 hours.
• Sprinkle a little aromat over the pot, cover with the lid and allow to simmer for 30 minutes. Finally, add the wine and the bisto solution 30 minutes before the pot is served.

Enjoy!

Posted in Food