Tomato Potjie (Stew but Not Quite)
- Ready In:
- 2hrs 30mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 50 ml olive oil
- 1 ml salt, to taste
- 14.79 ml whole black peppercorn
- 14.79 ml fresh garlic (don't be shy)
- 3 bay leaves
- 14.79 ml anise seed
- 29.58 ml dried herbs
- 75 ml tomato paste
- 250 ml tomato puree
- 29.58 ml sugar
- 4.92 ml ground coriander
- 2 piece cinnamon bark
- 14.79 ml 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)
- 1-1 kg meat (boned or deboned your choice(I have never used pork but would work) or 1-1 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
- 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.
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