What's In The Pot?

Potjiekos – slow-cooked over the coals – is a hearty South African tradition. From chicken to beef and winter veggies, we have a recipe for every taste

- Esther Malan

BEEF, MUSHROOM AND SORGHUM POT

Meat on the bone provides the most robust flavour to any pot. You can buy prepared and packaged potjiekos meat or stewing meat from your local supermarket.

SERVES 6

PREPARATION: 15 MIN COOKING: 2½ TO 3 HOURS

• 1kg stewing beef (on the bone)

• salt and freshly ground

• pepper 125ml (½c) flour

• 30ml (2T) oil 3 leeks, well rinsed and sliced into rings

• 250g mushrooms, quartered

• 250ml (1c) sorghum

• 250ml (1c) red wine

• 750ml (3c) beef stock

• 150g baby carrots

TO SERVE

• handful fresh basil

• extra roasted leeks (optional)

Make a fire with enough coals for potjiekos. If you need a three-legged stand for your potjie, place it over the coals. Make a side fire for extra coals if needed. Keep your pot handy.

1 Cook the sorghum on the stove in a saucepan or pot. Cover the grain with water and boil for 35-40 minutes until cooked, adding more water if necessary. (Sorghum doesn’t get completely soft but stays al dente.) Drain and set aside.

2 Season the meat with salt and pepper then dust with the flour, shaking off any excess.