Recipe by Mike P.E SA
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.
- 50 ml olive oil
- 1 ml salt, to taste
- 1 tablespoon whole black peppercorn
- 1 tablespoon fresh garlic (don't be shy)
- 3 bay leaves
- 1 tablespoon anise seed
- 2 tablespoons dried herbs
- 75 ml tomato paste
- 250 ml tomato puree
- 2 tablespoons sugar
- 1 teaspoon ground coriander
- 2 pieces cinnamon bark
- 1 tablespoon paprika, per 500 g meat and add more if using lots of veg
- 2 large chopped onions (don't be shy)
- 1 green pepper, sliced (not too small)
- 1⁄2-1 kg meat (boned or deboned your choice(I have never used pork but would work) or 1⁄2-1 kg chicken (boned or deboned your choice(I have never used pork but would work)
- 4 potatoes, chopped into quarters (not too small)
- 250 g mushrooms
- 250 -400 g vegetables, depending on your personal wish (examples of veggie are ( patti pans, cauliflower, broccoli, peas, corn or just frozen mixed veggies)
- 3 gem squash
- rice, at own discretion
Directions See How It's Made
- Select a deep pot (black pot if possible).
- Place oil in pot and bring to heat (not too hot).
- Add onions, green peppers, black peppers corns, garlic, bay leaves, mixed herbs, coriander, paprika, anise seeds and cinnamon bark.
- Once the onions are translucent and the mixture has formed a nice paste, add a bit of water and simmer for 5 minutes.
- Add your meat and mushrooms and cook for 45 minutes on medium heat (enough to bubble); make sure there is enough liquid.
- 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).
- Add all the veggies except gem squash and cook for 20 minutes.
- Add gems (cut in half, seeds taken out, sprinkled with salt and white pepper inside and placed inside down).
- Simmer until gems are soft and sauce is thick (like a stew).
- Serve on rice.