Potjie for Christmas

RedViking said:
Gooi some skakels van Suid Afrikaanse webtuiste for some lekker resepte. I don't want to make stew. I want to make potjie. Easily available ingredients. Something you have tried and makes the whole Voortrekker Monument bewe.
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Red meat.... Steak and mince potjie. Dice the steak in some nice chunky bits, sear, add a nice helping of masala and other herbs and salt/pepper, gooi your veggies and potatoes of choice, forget for an hour, dish up with growwemeel pap.
 
soulie said:
for me these days its a waste .since covid i have no sense of smell or taste .zero. cant eat meat anymore just cant stomach it .for 2 years ive lived on virtually beans and rice .my whole world changed overnight .
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This is heartbreaking. Go see a specialist as people have received treatment for this and got better
 
MightyQuin said:
What's wrong with stock? It adds flavor and liquid at the same time. It has nothing to do with soup powders or Maizena and thickening the pot.

Cabbage...well, we all have different tastes. It's important to not knock something until you've tried it.
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Well I had some good and not so good potjies, all of my own creations, never tried cabbage, but I'm without trying I'm willing to risk putting it in the not so good already. I love me some cabbage over pap, but the flavor profile just don't want to stick in my head in a potjie. It's like taking witloof and trying to eat it with chutney or something lol
 
soulie said:
for me these days its a waste .since covid i have no sense of smell or taste .zero. cant eat meat anymore just cant stomach it .for 2 years ive lived on virtually beans and rice .my whole world changed overnight .
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Eish, have you tried to seek medical care, and I'm not just talking about the gp, a proper ENT. no doctor, but can it doesn't hurt to take it further (and even if it does hurt, it's worth it)
 
KleinBoontjie said:
Baffles me how much effort people put into potjies and the strange stuff they put into the potjie. Should be a mellow, relaxed affair.
Only thing I plan before a potjie, is to buy a huge fresh head of broccoli and a tub of crushed garlic and make sure I have enough ice for the dop. The rest is just adding basic spice, meat and whatever vegies you like, to taste.

EDIT: on a side note, I'll be doing a chicken pot on Sunday. Maybe I'll share some pics as it progress. If I don't forget.
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I was thinking the same thing, it's like they chuck half the pantry in it and it still end up tasting mid at best. Also in Durban sometimes you'll be invited over for potjie and end up eating mutton curry
 
RedViking said:
This is heartbreaking. Go see a specialist as people have received treatment for this and got better
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maybe one day it will get better .my wife is a medical practitioner and has the same problem .yet my daughter has had no hiccups .zero issues .
 
gertvanjoe said:
Eish, have you tried to seek medical care, and I'm not just talking about the gp, a proper ENT. no doctor, but can it doesn't hurt to take it further (and even if it does hurt, it's worth it)
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yes have been that route .my wife knows a lot of specialists .have tried lots of things .a friend is a microbiologist he says im just pathetic .just suck it up .
 
gertvanjoe said:
Well I had some good and not so good potjies, all of my own creations, never tried cabbage, but I'm without trying I'm willing to risk putting it in the not so good already. I love me some cabbage over pap, but the flavor profile just don't want to stick in my head in a potjie. It's like taking witloof and trying to eat it with chutney or something lol
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Cabbage is much sweeter than witloof of course. And the butterbeans add a nice creaminess that cuts through the cabbage acidity.

My FIL makes this pot and it is amazing. He also believes, like I do, that less is more in a pot.
 
Polymathic said:
I was thinking the same thing, it's like they chuck half the pantry in it and it still end up tasting mid at best. Also in Durban sometimes you'll be invited over for potjie and end up eating mutton curry
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I was invited for curry pot and it turned out like tomato stew :sick:
 
For lamb, I chuck in a bottle of Red Wine & Rosemary sauce which I get from my local butchery.


Onions & garlic, carrots, potatoes, baby corn, baby marrows & patty pans are my go-to vegetables.

Don't add water, rather use sauces, jams, chutneys, wines etc and sparingly without it being dry of course. It's not supposed to be a soup and the vegetables you add (particularly the marrows) will lose moisture in the pot and add to your sauce mix.

Prep the veggies a day before if you're not buying pre-cut or start very early in the morning so you are ready to start the fire and get the pot going early in the day.
 
An important trick I learned. Brown your onions in the pot and then take it out. If you just leave it and put the meat and other veggies on top, this just burns regardless of your heat control becuas eof the high sugar content in onions.

After doing all the layers, either insert the onions in a middle layer or just put it on top as the last layer, so that flavor just soaks right through from top down.
 
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