Make some Biltong potjie this weekend…
It’s a meal that’s impossible to resist! We should celebrate our homegrown speciality cured meat more.
What you’ll love: This recipe is tasty, filling and great for cooking for a crowd.
Heat oil and butter in a heavy-based pot (or flat Dutch pot).
Sauté chopped onion, peppers and mushrooms until soft.
Add the beef stock and pasta.
Pour in the stock, bring to boil and add pasta.
Simmer for 20 minutes, stirring every 3-5 minutes, adding water if needed.
After 15 minutes, add cream, biltong and cheese.
When pasta is cooked season with salt and pepper.
To serve: Lift the pasta into warm bowls and garnish with cheese, fresh herbs and crusty bread.
When preparing mushrooms, it’s best to wipe them with a clean tea towel rather than to wash or rinse them.
Traditionally potjiekos is cooked in a three-legged cast-iron pot over coals outdoors.
If you don’t have a potjie, you can use a flat Dutch pot, either on coals or on the stove.
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