This is one of the tastiest chicken potjies I’ve ever made!

Thank you Travis Berthold for the challenge to make the popular Latin American, Caribbean dish – the Pollo Guisado in a potjie. We love your feedback and comments. For our South African Pollo Guisado, we followed a traditional recipe for this delicious chicken stew, and added capers to go with all the flavours. This is my new favourite chicken potjie by far. I would recommend adding a glass of white wine in the early stages of cooking the stew.

The potjie pot or Dutch Oven is a traditional South African way of cooking on a open fire. The longer you cook the dish, the better it gets. We added the traditional braai-bread or roosterkoek to go with this amazing dish. Check out our online store for great prices on potjie pots and accessories at https://outdooreco.com/store/

Pollo Guisado History

Pollo Guisado is a flavourful and popular dish in Latin American and Caribbean cuisine. It is a Spanish term that translates to “stewed chicken” in English. The dish’s roots can be traced back to the influence of Spanish colonialism, which introduced various ingredients and cooking techniques to the regions they colonized, including the Americas. Over time, as the Spanish settlers interacted with local populations and exchanged culinary practices, the dish evolved to incorporate native herbs, spices, and cooking methods. As a result, the recipe for Pollo Guisado varies from region to region, and even from one household to another, but the essence of the dish remains the same.

The common ingredients include chicken (or sometimes other meats), a variety of vegetables like onions, bell peppers, garlic, and tomatoes, and a blend of aromatic spices like cumin, oregano, paprika, and bay leaves. Pollo Guisado is often simmered or braised in a flavourful broth or sauce, allowing the ingredients to meld together and create a rich, savoury taste. Some versions of the dish may incorporate ingredients like olives, capers, raisins, or potatoes, adding further depth and complexity to the flavours.

Throughout history, Pollo Guisado has become a staple in the culinary traditions of many Latin American and Caribbean countries, including Puerto Rico, the Dominican Republic, Cuba, and various other Central and South American nations. Each region has adapted the recipe to its own unique tastes and available ingredients, resulting in a diverse array of regional variations. The dish’s popularity can be attributed to its delicious taste, ease of preparation, and ability to feed a crowd. Pollo Guisado is often served with rice, beans, plantains, or other side dishes that complement its flavours and make it a hearty and satisfying meal.

We had to make up a few seasoning ingredients from locally available spices. Enjoy this tasty South African Pollo Guisado Potjie.

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Oxtail potjie is a traditional South African dish that showcases the country’s rich culinary heritage. It is a delicious, comforting, and flavourful meal that is best enjoyed with family and friends around a fire or at a festive gathering. Oxtail is the tail of a cow and is known for its rich and flavourful meat.  

In this video we are cooking our Oxtail Potjie for the wonderful staff here at Carmel Coastal Retreat, above Victoria Bay, just outside George in the spectacular Garden Route. This is a popular family holiday destination, and Christian Group Retreat, open to all. Nicky and I helped the team through the December holidays and ran the program for the guests. The small staff team did such a great job, and in appreciation of them, we cooked this meal.

Oxtail potjie is cooked slowly in a potjie pot (a cast-iron pot).  Beef and Oxtail should be cooked longer than a chicken potjie (at least 3 hours after browning the meat).  We cooked this one for over 3 hours after browning the meat, but it probably could have gone for another hour. I think the volume of meat I had required more time as I was using a bigger pot than usual. This was a size 4 pot and we fed about 20 people decent sized portions. It was delicious, especially with the Roosterkoek and rice to soak up the sauce.

I must try make Pap one of these days – there’s always more to learn!

We love your feedback and questions. Please feel free to comment and feedback on our social media channels. We will be making our downloadable recipes available through our newsletter.

Enjoy!

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The Best Fish Taco By Far

This delicious Rainbow Trout Tacos recipe with avocado, mushrooms, onion, chillies and lemon is a winner. Inspired by Leif at @NWFishingSecrets, we decided to make the tacos together for Michael’s 13th birthday. Michael and I have so enjoyed watching the beautiful scenery and fun fishing adventures of Leif, his fishing adventures are amazing.

This is our South African version of the rainbow trout tacos, unfortunately not caught by ourselves, nor cooked outside on the banks of a beautiful lake. We couldn’t find any Danish Sea Salt though :-), but some pure Himalayan salt will do the job. Salmon and Rainbow Trout are expensive here in South Africa. Salmon is imported and Rainbow Trout is not easily accessible. We are planning to go do a fishing trip up North in the future – we’ll have to give it a try. Enjoy!!

The Rainbow Trout Tacos Mission in Progress

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Interesting facts about Rainbow Trout in South Africa

Rainbow trout (Oncorhynchus mykiss) is a popular freshwater fish species found in South Africa. Rainbow trout is not native to South Africa but has been introduced to various rivers, dams, and lakes for recreational fishing purposes. It is a prized game fish known for its strong fighting ability and delicious taste.

Habitat:

• Rainbow trout thrive in cold, clean, and well-oxygenated freshwater environments.
• They are commonly found in rivers and lakes with cool water temperatures and suitable food sources.

Distribution:

• Rainbow trout is distributed in several regions across South Africa, including the Western Cape, Eastern Cape, Mpumalanga, KwaZulu-Natal, and the Drakensberg Mountains.
• Popular fishing destinations for rainbow trout include the Witte River, Elands River, Sterkspruit, and various trout farms.

Fishing Regulations:

• Fishing for rainbow trout in South Africa typically requires a valid fishing permit, which can be obtained from the local fishing authorities or relevant organizations.
• Regulations may vary depending on the specific fishing location, so it’s important to check and adhere to the local fishing rules and regulations.

Fishing Techniques:

• Rainbow trout can be caught using various fishing techniques such as fly fishing, spinning, or bait fishing.
• Fly fishing is particularly popular for targeting rainbow trout, with anglers using a variety of artificial flies to mimic natural prey.

Trout Farms:

• South Africa is home to several trout farms that breed rainbow trout for commercial purposes, offering fishing opportunities and supplying trout to restaurants and markets.
• Some trout farms also provide accommodation and facilities for recreational fishing and trout fishing courses.

Conservation and Environmental Impact:

• Rainbow trout, being an introduced species, can have ecological impacts on native fish species and ecosystems.
• Conservation efforts focus on managing rainbow trout populations and minimizing their negative impacts on native fauna and flora.

It’s important to note that specific information on rainbow trout in South Africa may vary depending on the region and local conditions. If you are planning to fish for rainbow trout or seek more detailed information, it’s recommended to consult local fishing authorities, fishing clubs, or experienced anglers in your specific area.

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In this video we show you how to roast cashew nuts the traditional way in Mozambique on a fire. We have had such fun with this video – exploring the traditional culture and way of life in Mozambique. I have new respect for the cashews we buy back home, seeing how each nut grows on its own fruit and how the nuts can be kept for up to 4 years in with the outer protective casing. My good friend Israel, shows us how to roast them on the fire. When the oil takes, its spectacular.

******************** Caution needs to be exercised if you try this!! This method can cause the nuts outer casing to explode with burning oil flying everywhere. ********************

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This tasty Baby Marrow and Feta soup recipe is easy to make and a delicious meal for long camping trips, when you just don’t feel like another braai. I know it’s a rare occasion for any South African not to braai, so save it for that cold rainy day or when the wood is wet.

Enjoy this tasty soup with our delicious braai bread (roosterkoek).

You can download the Baby Marrow and Feta Soup Recipe here. Please subscribe to our Youtube channel and sign up for our newsletter. This really helps us to produce the future videos.

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If you enjoy mussels, you’ll love this Cape Malay Curried Mussel Pot recipe. A fusion of South African and Malaysian flavours, it’s a great option to cook next time you are camping or on holiday at the coast. We used sustainably harvested mussels, but you can also collect fresh mussels with the appropriate license when at the coast.

You can download the Cape Malay Curried Mussel Pot Recipe here. Please subscribe to our Youtube channel and sign up for our newsletter. This really helps us to produce the future videos we have planned.  

We also tried out some local grass fed beef to see how it compares to commercial beef.  Sliced beef on braai bread is a great idea for a quick meal or starter. We made these delicious sliced beef on braai bread with chillies and salad to go with a mussel pot. The sirloin steaks tasted delicious, but they were small, and they hadn’t been hung long enough, making them a bit tough. So we decided to slice the beef and eat it on roosterkoek or braai bread. The chilli sauce we make is heavenly. We’ve been spoiled with Karoo beef the last two years from our friend Eddie, the local butcher in Tarkastad. He has the best beef and biltong we’ve ever eaten.

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Roosterkoek or Roosterbrood is another must have accompaniment to any South African braai or potjie. In this recipe we demonstrate how to make a braai bread dough that can be used for Roosterkoek, pita, rolls, pizza or even vetkoek. Make your perfect braai bread dough with this Roosterkoek recipe next time you have a braai.

The process of kneading the dough and proofing it, is a key to any good bread recipe. We take a bit of extra time to demonstrate this in the video – especially for you folks who have not done this before. You can find our Lamb Potjie recipe here:  We also have a video where we cook a Chicken potjie with John, where he puts the bread on top of the potjie and cooks it in the steam of the pot, like a dumpling. 

Roosterkoek Recipe

The following quick dough recipe can be used for roosterkoek, rolls, pitas, pizza and vetkoek. This recipe makes 12 Rolls.

Ingredients:

• 4 cups (480g) cake flour
• 1 tsp salt
• 2 TBS sugar
• 2 TBS milk powder (optional)
• 1 pkt (10g) instant dry yeast
• 1 + ¾ cup warm water (1 cup = 250ml)
• Sprinkle of olive oil

Instructions:

1. Add flour, salt, sugar, milk powder, and yeast to a bowl.
2. Add enough warm water to mix into a soft dough.
3. Knead for 10 minutes, dust with flour if too sticky.
4. Grease a bowl with olive oil and place the dough in the bowl, covered. Leave in a warm place until the dough has doubled in size. If it is a cold day, let it rise in an oven at 40^oC.
5. Divide and shape into rolls, pitas etc and allow to rise for 15 minutes.
6. Cook on fire (warm – not too hot) for 15 minutes, turning regularly.

Enjoy and let us know below in the comments how your Roosterkoek turned out. You can download a PDF copy of the Roosterkoek Recipe here.

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Enjoy this delicious Lamb Potjiekos Recipe made with Karoo Lamb and Mint. One of the benefits of living out in the small Karoo town of Tarkastad is the quality of meat we get from our local butchery. Today we are cooking Karoo Lamb Potjiekos with Mint.

If you haven’t cooked a potjie before, I really encourage you to try. It’s really easy to make and anyone can get it right. We love mint with lamb, and this just added to the flavours of this delicious potjiekos meal.

The steps in a potjiekos recipe are easy to follow, but feel free to try different combinations of ingredients. At the end of the day it is a stew, but there’s something about cooking it in a hot cast iron (Dutch) pot that makes it taste better.

Our typical steps for a Lamb Potjiekos Recipe are:
1) Make sure you have sufficient coals for the duration of the cooking time. I wouldn’t cook potjiekos for less than an hour and a half. A minimum of two and a half hours is what we normally aim for. Three to four hours is even better, but don’t burn it, and check that the liquids don’t run dry.

2) Get all your ingredients prepped and ready. Don’t cut the vegetables into small pieces, unless you like a mushy potjie. It tastes good either way. Cut them into decent size chunks. We also normally put either red or white wine in our potjie, it cooks the alcohol out, and adds to the flavour. We couldn’t get any wine for this video due to covid lockdown restrictions.

3) Get the pot nice and hot with some olive oil in it.

4) I like to brown the meat first and then put in the onions, but you can do it either way. We do the onions first in this one. This step helps to caramelize the meat, and gives it better flavour. It’s perfectly legal to stir the ingredients at this point – before the veggies are in?. In this recipe we are using Karoo Lamb.

5) We always add garlic (don’t be shy) – you can never have too much of it. Stir the onions, garlic and meat together, until the meat is nicely browned. Not more than 5 minutes.

6) Add the mushrooms, potato and sweet potato next, followed by the carrots. Keep adding the rest of the vegetables as in the video, but don’t stir the pot anymore. You can spread out the ingredients as you pour them in, but try not to stir. We added beans, celery, chopped tomatoes and fresh garden mint.

7) Add a few tablespoons of tomato paste, salt, pepper or any other herbs you want.

8) We always add some liquid – either a brown onion soup or stock mix. Again – it depends on your preference. If the pot loses a lot of the liquid through the steam, you can top it up with more stock, water or soup during the cooking time. You may need to lower the temperature and remove some coals if it is too hot.

9) Put the lid back on and let it simmer away for another hour and a half to two hours. Check on it every now and then to make sure it hasn’t dried out.

That’s it. Serve on rice or lekker Roosterkoek (braai bread)  and enjoy with friends and family. What makes a potjie such a highlight, is that it is very social. You get to sit and chat while the potjiekos is cooking away. Also see our Chicken Potjie Video where we put bread in the pot with the potjie.

Enjoy!! ?

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In South Africa, we have a fantastic traditional outdoor dish called Potjiekos. Today I’m with my good friend John, and in this video we are going to make traditional chicken potjiekos and bread together in one pot. This is a curried chicken and vegetable potjie with Potbrood (Pot Bread) cooked on a fire.

Potjiekos is a popular South African way of slow cooking a layered stew in a three-legged cast-iron pot on a hot fire – often around the campsite. Potjiekos is traced back to the Dutch settlers who landed in South Africa in the 17th Century. Potjiekos means “small-pot food”. While there are many great recipes available, the fun part of a Potjie is adding whatever you feel like to the pot. The biggest challenge with a Potjie is choosing what meat you are going to cook. Chicken, beef, lamb and seafood are equally delicious in a Potjie. It is such an easy dish to cook, and the variety of vegetables you put in it is up to your imagination and the pot size. We sometimes add either white or red wine depending on the meat, red typically being a complement to beef.

The Potjiekos has been known to cause trouble amongst friends in South Africa over the issue of whether to stir the Potjie once all the ingredients are in, or not to stir. The correct way of course, is not to stir, as it helps prevent the ingredients from breaking apart and becoming a “sauce mush”.

Whichever way you prefer, it is a delicious meal and fun time for family and friends while watching the pot sizzle away on the fire. And if by any chance there are leftovers, they always taste better the next day on bread.

Let us know what your favourite Potjiekos recipe is. Enjoy!

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