2 hrs 30 mins
Mike P.E SA's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Select a deep pot (black pot if possible).
- 2Place oil in pot and bring to heat (not too hot).
- 3Add onions, green peppers, black peppers corns, garlic, bay leaves, mixed herbs, coriander, paprika, anise seeds and cinnamon bark.
- 4Once the onions are translucent and the mixture has formed a nice paste, add a bit of water and simmer for 5 minutes.
- 5Add your meat and mushrooms and cook for 45 minutes on medium heat (enough to bubble); make sure there is enough liquid.
- 6Add 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).
- 7Add all the veggies except gem squash and cook for 20 minutes.
- 8Add gems (cut in half, seeds taken out, sprinkled with salt and white pepper inside and placed inside down).
- 9Simmer until gems are soft and sauce is thick (like a stew).
- 10Serve on rice.
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Nutritional Facts for Tomato Potjie (Stew but Not Quite)
Serving Size: 1 (524 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 410.4
- Calories from Fat 110
- Total Fat 12.3 g
- Saturated Fat 1.7 g
- Cholesterol 0.0 mg
- Sodium 320.4 mg
- Total Carbohydrate 71.1 g
- Dietary Fiber 11.5 g
- Sugars 21.5 g
- Protein 11.0 g
The following items or measurements are not included: