Let's get this 'potjie' started recipes

Let's get this 'potjie' started


Winter is on our doorstep, and with hot, hearty and healthy food in mind, we need to start hauling out the good olpotjie pots.

Now before we enter the ‘potjie zone’, we would like to share a little bit of news with you.  We are pretty chuffed that Your South African Shop was chosen as the preferred supplier of potjie pots that were used at a “Good Life” event at a ‘larney’ hotel.

Like the braai, a potjie is an equally sociable and popular tradition for us. It provides a social culinary event as families and friends gather around the fire, keeping an eye on the pot simmering on the fire, laughing, telling stories and creating memories. The potjie is like a good old friend, hauled out at social gatherings, filled with the “secret ingredients’ by the potjie master, placed over the coals and the end product is a delicious potjiekos enjoyed with friends and family as it has been done since time immemorial.

Remember, a properly ‘cured’ potjie (the process which needs to be followed before using your potjie for the first time), coupled with a good cleaning regime and good maintenance will ensure your purchase will be a lifetime investment.

It is not difficult to clean and maintain a potjie.  For the inside of the pot, all you need is to fill it with some warm water and let it soak.  Then just rinse with warm water.  You will notice that if you don’t use dishwashing liquid, your potjie will eventually develop quite a ‘personal’ flavour.  Be sure to dry it properly though and apply a thin coating of cooking oil to protect the inside before using again.  It is also an idea when storing, to stuff it with newspaper and keep the lid on.  This will absorb any moisture which may develop. Get yourself a size 2 or 3 pot which makes for easy storage.

Back to the food.  So we thought ….. If this ‘larney’ hotel is preparing ‘larney’ potjiekos why shouldn’t we do something similar?  We have come up with two great recipes!  Give these a try when next you decide to have a get-together.




  • 30ml butter
  • 30ml canola oil
  • 5kg oxtail, small pieces
  • Seasoned flour
  • 1onion, sliced
  • 3 cloves garlic, sliced
  • 1 large carrot, diced
  • 2 sprigs Rosemary
  • 12 pickling (Baby) onions, peeled
  • 250g baby carrots, peeled (or 4 large carrots, cut into large chunks)
  • 12 baby potatoes
  • 250ml strong beef stock
  • 30ml tomato paste
  • 500ml good red wine
  • Freshly ground salt and pepper

Method:                                                                                                                    4 hrs

Coat the oxtail pieces liberally in seasoned flour. Heat the butter and oil in the potjie. Brown the meat and set aside. Add the prepared onion, garlic, carrot, celery and rosemary and fry until softened. Mix in the remaining veggies and heat through. Add the meat, followed by the hot stock, tomato paste and wine. Cover and simmer gently over moderate heat for 4 hours. Add more wine if the liquid evaporates too rapidly. Season to taste and serve with rice, mash or homemade bread!




  • 50kg lamb shanks
  • 5ml salt
  • 5ml black pepper
  • 1 onion finely sliced
  • 15ml olive oil
  • 15ml balsamic vinegar
  • 5ml lemon and herb spice
  • 5ml Indian potjiekos spices
  • Onion, finely sliced
  • 3 tomatoes, peeled and diced
  • 50ml boiling water or stock
  • 500g baby potatoes, in jackets or peeled
  • 10 baby marrows, sliced
  • 10 patty pans, halved
  • 500g fresh mushrooms, halved or sliced

METHOD:                                                                                          03:00

Season the shanks lightly with salt and pepper and brown a few at a time in a heated pot until browned all over. Remove the shanks and sauté the onion in a little olive oil until soft. Add the vinegar and stir through. Mix in all the spices and stir-fry lightly. Add the tomatoes and mix through. Return the shanks to the pot, lower the heat, add a little boiling water or stock and simmer until the shanks are done. Add the baby potatoes after about 2 hours. Simmer until the potatoes are almost soft and add the rest of the vegetables and heat until they're just done but still crisp. Season with salt and pepper to taste and another sprinkle of balsamic vinegar if you like. Serve with brown rice or parsley rice.

*You can prepare this dish on a braai or a stove.


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