Tomato Potjie (Stew but Not Quite)

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

This is an authentic South African dish that I learned from a friend of mine. It's easy to make and can be varied to your own taste. The secret is in the sauce's flavour. If you can get your hands on a 3 legged black pot (pootjie pot) as it is known in S.A., it will make a huge difference to the flavour. I have however made it on the stove in a normal pot and it tasted almost as good.

Ingredients Nutrition


  1. Select a deep pot (black pot if possible).
  2. Place oil in pot and bring to heat (not too hot).
  3. Add onions, green peppers, black peppers corns, garlic, bay leaves, mixed herbs, coriander, paprika, anise seeds and cinnamon bark.
  4. Once the onions are translucent and the mixture has formed a nice paste, add a bit of water and simmer for 5 minutes.
  5. Add your meat and mushrooms and cook for 45 minutes on medium heat (enough to bubble); make sure there is enough liquid.
  6. Add tomato paste, puree and sugar; stir well and let simmer for 40 minutes (do not add liquid after this point again, as it will take from the flavour).
  7. Add all the veggies except gem squash and cook for 20 minutes.
  8. Add gems (cut in half, seeds taken out, sprinkled with salt and white pepper inside and placed inside down).
  9. Simmer until gems are soft and sauce is thick (like a stew).
  10. Serve on rice.