What is a braai blog without a potjiekos recipe? Here’s another great recipe I found on www.capejourney.co.za.
“There is absolutely nothing more beautiful and enjoyable than a sunny winter’s day in Cape Town. We only have a few of these days during the wet rainy cape town winters and it’s of utmost importance to use the opportunity to enjoy the day to the fullest. I’ve decided that today I’m going to prepare creamy bacon chicken potjiekos for my family as I know they absolutely love it and why not share the experience with you.
The most important thing to remember when you prepare potjiekos is to take your time tell all to have a decent breakfast so they won’t rush you, it always comes out a perfect dish if you prepare it on a low heat wood fire, to accomplish the perfect potjie you only need 5 –7 medium sized pieces of wood. Because of the time the potjie takes to prepare it is a perfect opportunity to enjoy the day in the company of your friends and family also it allows you to enjoy a few glasses of wine or beers.
Today I’m preparing the potjie at home but of course if you add beautiful Cape Town scenery to the occasion the result is a perfect special family day. Don’t worry about your weight today as this is a very delicious dish and you can always continue your diet on Monday or just add more vegetables. Let’s start our traditional South African potjie dish.
Frozen Vegetables (cauliflower, green beans, carrots and broccoli)
Thick White Onion soup
Cream of Chicken soup
Spices to flavour
5 –7 medium size pieces of wood you can also use charcoal but I just love flames.
Chop up your onions, gloves of garlic & chicken pieces and ½ of your pack of mushrooms and bacon, mix together in your pot, add your spices according to taste and braai on flames until brownish add Worcester sauce according to taste – add ½ cup of water and boil for a further 15 minutes.
Add your baby potatoes and close the pot’s lid for a further 15 minutes, don’t stir the potjie too much. Add your frozen country mix vegetables the other half of your bacon and mushrooms and a little more of your favourite spices. Close the lid pour another glass of wine and wait another 15 minutes.
Mix your cream with the thick white onion and cream of chicken soup packets and stir in your pot. Your heat should be very low – now let the magic happens for another 15 minutes – stirring every 5 minutes.
Take off the fire and let all stand for a further 10 – 15 minutes. Enjoy with rice.
It’s entirely up to you how and which spices you add I prefer fresh garlic, worcester sauce, mixed herbs, chicken spices, salt and pepper. Don’t overdo it you can always add salt etc to your preference. I use frozen vegetables because I don’t need to add additional water, but you can add fresh vegetables just add 1 cup of water.
Enjoy and let us know what you think. If you have any recipes you would like to share, we would appreciate the effort.”