by Verdzekov Bernard
Potjiekos is a South African food. This name means “small pot food”. This meal is usually prepared on a three stone fire side using a small pot that has three legs. It is traditionally valued by the South Africans; the cooking process is usually traditional with fuel wood being used to heat up the pot during cooking.
- Fresh meat
- Carrot and green beans
- Curry powder
- White pepper
- Yellow yams
- Red bell pepper
- Irish Potatoes
- Salt to taste
- Wash meat thoroughly. Rinse with clean water and cut into bite slices.
- Wash your cabbage well with hot water, drain well and keep aside.
- Chop onions and garlics and put into pot. Add meat and salt to taste. Add in pepper and boil. Make sure you put enough water and also make sure you chop enough onions to.
- Clean your Irish potatoes, wash and chop into two halves. Chop carrot into large shapes and green beans and keep aside.
- Open pot and add potatoes and cabbage and close pot. Allow for about 25-30, open pot and add scent leaves. By this time your meat and potatoes should be getting ready, add carrot and green beans, add palm oil and vegetable oil. This is to give the meal a beautiful appearance. Add curry powder, stir well and cover pot for about 10-15min, remove and serve.
Make sure you have enough meat for this cuisine.