Tomato Potjie (Stew but Not Quite)

"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."
 
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Ready In:
2hrs 30mins
Ingredients:
21
Serves:
4-6
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ingredients

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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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