A winning potjie recipe is a must-have in a South African’s recipe book. This dish combines veggies and meat in a unique manner to produce a truly ”lekker” family meal.
- Start a fire until you have some red hot coals and push some aside.
- Season your meat with salt and black pepper, then add to the potjie that has been heated over the fire until smoking hot and fry until golden brown.
- Remove the meat and keep aside.
- Add a teaspoon of oil to the potjie add the onions and fry the onion until golden.
- Add the garlic, thyme, rosemary, and cinnamon, and fry for another minute.
- Add the meat and bones to the pot, and then pour in the Rugani 100% Carrot Juice and the stock. Simmer with the lid on for 1 hour.
- Mix the cornflour with the water then add it to the pot, along with the carrots and baby onions. Carefully stir until well combined.
- Place the lid on the potjie and cook for another 50 minutes. Do not stir at all during this time.
- While the pot has started cooking prepare the dumplings. Sift the four, baking powder and salt together.
- Rub the butter in with your fingertips or a food processor, then add the cheddar and herbs. Add the water and mix until you have a stiff dough.
- Roll the dough into small balls, about the size of a golf ball. Place on top of the meat and vegetables and cook for 30 minutes with the lid on, until the dumplings are ready.
- To brown the dumplings place some coals on top of the lid of potjie for 10 minutes or until they are browned.
- While the potjie is cooking, pre-heat oven to 200 ℃.
- Place the pumpkin in a baking tray.
- Drizzle with olive oil.
- Bake for 40 minutes or until soft and the edges turn brown.
- Serve warm with potjie and dumplings.