We guarantee that the nostalgia of camping in the Botswana bush will come flooding back when you dish up a plate of Kalahari Tours Beef and Vegetable Potjie. This is a heartwarming dish, overflowing with healthy goodness and the ideal amount of delicious gravy.
Camping in Chobe National Park is a bucket list experience that keeps guests returning to Kalahari Tours year after year. There is nothing like being in the African bush and sitting around the campfire with newfound friends and reminiscing about the day’s wildlife sightings. Imagine millions of stars overhead and hearing the breathtaking roar of lions in the distance.
However, the highly qualified guides on a camping tour with Kalahari Tours are not just there to keep you well informed and safe. They are also fabulous cooks! With little more than a crackling fire, a few cast-iron pots and a selection of local ingredients, you will be amazed at the tasty meals that almost magically appear after the sun sets.
What is a potjie pot?
A potjie pot is a three-legged, cast iron pot often used over an open fire in Southern Africa. The three legs ensure that the pot remains stable on uneven terrain, with room underneath to add hot coals for cooking.
Can I make a potjie in a different pot?
A potjie is the name of the three-legged cast-iron pot; however, it has also become synonymous with the slow-cooked stews made over a fire. In fact, many would argue that a potjie is only worthy of the name if cooked in a traditional potjie pot over an open fire.
However, we assure you that this stew will also taste fantastic cooked in a ‘regular’ pot on the stove. Nevertheless, cooking a potjie is as much about the experience of sitting around a fire with friends and enjoying a few Klippies and Coke as it is about the food itself. So, grab your friends and make a day of it while trying out this simple yet delicious recipe from Kalahari Tours.
Kalahari Tours Beef and Vegetable Potjie
Ingredients
1 kg chuck or beef stew
15 ml cooking oil
5 ml salt
Freshly ground black pepper to taste
1 clove garlic (crushed)
2 onions (coarsely chopped)
3 carrots (sliced)
300 g cauliflower florets
4 baby marrows (sliced)
15 ml brown sugar
100 ml orange juice
125 ml grated cheddar cheese
Method
Cube or slice meat.
Heat your potjie pot over the hot coals of an open campfire.
Heat oil in a hot potjie pot and then sear and brown the meat before seasoning with salt and pepper.
Add garlic and chopped onion and saute until the onion is transparent.
Add vegetables, brown sugar and orange juice.
Cover the potjie and simmer on a lower heat for 1.5-2 hours or until meat is tender – try to avoid lifting the lid.
Just before serving, sprinkle with grated cheese.
