This week we drew South Africa. Trusty Google searches for traditional South African meals popped up everywhere. Personally, I was pumped for Chakalaka and Pap, mostly because I need the saying ‘Boom! Shakalaka’ to make a comeback. The plethora of boys living in this house were more encouraged by Braai, South African barbeque, and the thought of meats on meats on meats.
Then came Louis. He is the boys’ friend from South Africa who introduced us to Potjiekos. He claimed it as his favorite, and nothing more authentically South African. The pride in this dish is basically the equivalent to the winner of a chili cookoff in a Texas summer. And just like that, I deleted the first draft post of the Global Kidchen in South Africa and replaced with this one.
Every South African seems to know about Potjiekos. Every South African also seems to have their own family version that is the best in all the land. I don’t think this is the time to have high expectations of myself.
This is a meal that combines traditional ingredients of the South African region, cooked in a Dutch oven, with a healthy dose of Malaysian-inspired curry spices. It obvious to see the influences of so many cultures colliding in South African cooking. For those of you who know me, I love any reason to use my Dutch oven. Traditionally, you cook this meal over an open fire. However, we have entered the dead of Colorado winter, and it is way too cold to be stoking my outdoor fire pit. The stove is just going to have to do. It does make me feel like a fraud though. Also, there’s no stirring allowed, just let it sit and simmer. Unwind and have some wine while you’re waiting for this hodgepodge of a ‘stew’ to finish.
Deviations are simple from this recipe. Don’t like lamb? Use chicken or beef. Don’t like the vegetables I’m using here, use something else… or don’t. This meal is so easily personalized to your taste, it’s no wonder how so many people can claim to have the best recipe.
Heat up the oil and add the meat. Let it brown for about 10 minutes. Remove the meat and soften up the onions just a bit in the oil.
The real secret to a good potjiekos is the blend of spices – warm and aromatic. Add the meat back to the pot with the spices – this is your one and only chance to stir. For a meal that has no rules, this is clearly the only one. Add the stock, tomatoes and cover your pot. Simmer for about an hour.
Layer on the vegetables in order of their hardiness. I did the potatoes and carrots, then the green beans and mushrooms. I topped it off with the zucchini.
Add the wine, put the lid on, and get back to simmering, about an hour and a half to two hours. At this point, it practically needs no supervision. Maybe invite a friend over, because this meal will feed the neighborhood. Or pick up all those dirty socks – the choice is yours.
You shouldn’t have to remove the lid until it’s eating time. However, you may just want to check ever so often that there is enough liquid in the pot. At a minimum, the meat should always be covered in liquid. Don’t forget – you still can’t stir.
Note: I should have learned from Tajikistan, that the lamb does give off a pretty distinctive taste and mutes the spices down some. The boys of this house like a more meaty taste. I personally like the savoriness of herbs and spices a bit more.
Other stews to tickle your fancy: Ethiopia (Doro Wat), Moldova (Tochitura)
File: South Africa – Potjiekos
