Tomato Potjie Stew But Not Quite Food

TOMATO POTJIE (STEW BUT NOT QUITE)

Steps:

• 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.

LAMB'S NECK POTJIEKOS

Steps:

• Add the cloves, cinnamon, paprika, ginger and garlic to some oil and heat in the potjie pot until fragrant.
• Add the meat and potatoes to the pot, then add layers of onion and pepper.
• Finally, add the tomatoes to the top of the pot, and sprinkle over the coriander.
• Pour the wine over the top and allow to drain through.
• Put the lid on the pot and leave to simmer.
• After half an hour, stir the pot well so that the meat is now on the top.
• Cover again, turn the heat down if necessary, and leave to slow cook for as long as possible.
• Good after two hours, even better the next day.
• Serve with rice - if you have room!