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Amanzi thanks for the tip on cleaning the pot as that is "my Job"!!! and any advice in that department is most welcome. Pot Brood absolutely. My Wife is the Expert in this Department although I have never actually managed to wean her out of zapping one of my Scarce Windhoek Lite's in far out places like Chizzarira where we have long ago run out of luxuries like bread and there are NO humans around let alone shops. We make our own bread when we are in Kalagadi mostly after having left the metropolis of Nossob a week earlier say and have done the Polentswa Trail and are now at Grootkolk and a "bit Low" on provisions!!! Kruger we tend to get lazy and take the convenience of grabbing a shopping basket and visiting the local camp "Hyperama"
I have in fact got some great recipies and I do "occassionally' delve into them but they are in Kruger at the moment with one of the section rangers and will pick it up when when we are there in a weeks time and I'll post some real screamers with my own little twists in of course when we are back early in the new year. We are doing Turkey pieces in a large flat bottomed potjie on Christmas Eve at Shimuwini with some Chateau Libertas for flavour and some Meerendal Pinotage to wash it down listening to the Letaba River Hippos grunting Christmas Carols...Life could be a lot worse I suppose!!

Moerby for the win .

Any meat on the bone like shanks or neck etc .
It works reallly well to marinade the meat in some red wine for a few hours before the time .

Mushrooms
garlic
whole veg like patty pans and marrows .
Potatos
Olive oil .
Stock .
Rosemarry fresh , or other herbs .
The throw in sauces work well also , or chutney .

Brown meat in oil and garlic
Cook in the sauce or stock until soft
Add rest .
Add water if dry
Stir after the veg is soft .
Eat .

Guinea fowl potjie or game neck is really good .

Potjiekos is an art form not a science - and like art, anything goes - and if the end product is enjoyed, the artist/cook has created a masterpiece!

I love making the seafood pot with ingredients self-gathered from the sea. That definitely means that no two pots are the same! Ingredients that you may encounter in my sea pot could be: Alikreukel, lobster, mussels, all types of fish (must be firm when cooked, though), octopus, calamari and prawns. Various fresh veggies may find a spot in the pot too. There will always be loads of garlic, wine and fresh chilies plus a selection of herbs I have growing in the garden (parsley, sweet basil, chives, lemon and lime leaves, etc.) tied together in a little bundle. I may have pieces of chicken and/or pieces of smoked pork (belly of, or spare ribs) added. Freshly made fish stock and cream also feature often.

I do pack the pot in a predetermined way. Initially I will stir occasionally but once the fish has been added, stirring is banned as the fish can quickly dissolve.

Focaccia bread goes absolutely great with this pot. One focaccia bread is made with 400g flour, teaspoon salt, 10g dry yeast mixed in a bowl. 250 ml warm water and 30 ml olive oil is used to make a soft dough. On a lightly floured surface, knead until smooth and elastic. Press the dough into a lightly oiled 25 cm diameter tin, cover in warm place to raise for an hour (until doubled in volume). Use your fingers to dimple the dough halfway through, all over. Brush the top with oil and sprinkle with 2 tps of coarse sea salt. Bake in pre-heated oven until bread is pale gold (+- 25 min). Cool slightly on wire rack before serving. Depending on the size of your pot, you may need to make more loaves. Njam-njam!

Somewhere in one of my books I have a recipe for
"Dronk hoender potjie" .....Drunken chicken pot.
Apparently you throw a chicken and a good couple of your favourite bottles (the good stuff) in the pot, simmer gently for a couple of seconds, remove the chicken, and drink the pot !

Nkulu, I don't throw the bottles into the pot.

A couple of MM hints.
I make a mean potjie.

With Lamb you can do anything. Add butternut for sweetness and flavour. Beans and potatoes are also great, they absorb the flavour of the meat.
Tomatoes and onions are essential.
I never add water, and I only drink the wine.
Carrots are also a must.

For me, the meat is the main point. An old sheep is probably best. Slow and patient. The ingredients will mingle and mix, just let go.

and then balance, that is unpredictable.
There I taste, if it is too tart I add Chutney, if it is too salty, I add potatoes. If it is too insipid, I drink a glass of wine.
My besy herb is Rosemary.

Hi mm! I love the way you explained the intricacies of a good potjie. From the way you write I am sure you make a champion potjie - and the tip on using the wine - your pot cannot fail that way

I especially like the reference to and I cannot agree more - mature animals always have the better flavour, but they are NOT for an impatient pot manager. Furthermore, rosemary goes with mutton like macho with mouse!

Your note can serve to form the basis on many a great mutton potjie by guys/gals that need guidance. The pivotal tip, I think, is the reference to balance and using your senses (taste and common) to make the pot a success.

What about a (pot) bread? Do you have anything you really fancy?

ok..whats with all the garlic...

they all sound superdelish...but the garlic??

Agreed Laine

Garlic isn't always the answer.

Easy potjie.

Some pork pieces (chopped)
Baby Potatoes
A few apples
A tin or two of cider
Baby Onions
Some Assorted Veg (Optional)
Mushrooms
Salt/pepper/spices/herbs to taste

1 Take some flour, put in bag, put meat (sliced) in bag and coat
2 Brown Meat
3 Add Taters
4 Add enough cider to cover everything
5 Let it go for 45 mins, slow heat
6 Add Onions
7 Add all sliced apples (No pips!!! )
8 Add veg (if any)
Another 45 mins, medium heat

When the pork is cooked, thicken the sauce if needed, (Bisto or Maizena) but it shouldn't because you coated it in the beginning , put in mushrooms and cook slowly until meat falls off the bones. +/- another 30 mins

Serve with pap, rice, whatever

Fight over leftovers

Hint: After the meat is browned... you never EVER stir a potjie until 5 mins before serving

I suggest you use pork's cheeks as meat!

Nothing like pork and cider.
and if you want, you can add a little cider to the Pork

What about a vegetarian potjie?

Veggie pots are for the "chefs" among us - they require special care and attention. If you can produce a good veggie pot with ALL the veggies colourful and crisp, you are top-of-crop.

However, the client must specify how "vegetarian" the pot must be - stuff like chicken stock and cream may be taboo...

Boulder, come on; tell us more about the Mediterranean brinjals!

Not a problem DB.
One of the loveliest dishes is Ratta what its name.
Ingredients, bringal, mushrooms, tomatoes, all kinds of peppers, onions, garlic, baby marrows of any colour, a bit of bite, olives and lots of Olive Oil
This is usually a side dish. To make it a main dish, add mixed beans, from wherever and peas.

If you are really brave, make a rebel Hollindaise sauce with egg, balsamic vinegar, bay leaves, cloves, a bit of olive oil and cream.

If that fails, phone me on my unlisted number.

Potatoes is good...
but use old tatoes, not new. They absorb flavour much better.
I also meant to say, in my last post, use chick peas.
However, you need a good protein substance.

For me, extra bringal is good... and prayer

Cool - thanks everyone for the tips...now to go and buy a pot.

Any tips on that? And once you have purchased it...do you have to 'cure' it?

And cream is ok..... chicken stock not.