We love to share recipes of various Afro multicultural cuisines, to celebrate the rich and delicious variety of food and drinks from the motherland and the motherland diaspora. This week on our Afro Cuisine recipe is a traditional dish from Namibia, called potjiekos. Potjiekos is a popular meal found in both Namibia and other parts of South Africa. It is another #TastyThursday and we want you to savor a taste of Africa. You can search for the ingredients in African stores around you; or better still take a trip to Africa and give your tastebuds a treat.
Potjiekos is a delicious dish whose name translates to “small pot food.” Because it is traditionally made in a potjie, a three-legged cast iron pot similar to a Dutch oven. This stew is made by slow cooking meat, which is often lamb or beef, in a broth and wine; and then then adding in vegetables, spices, and a bit of milk. One important tip to note is that, you don’t stir potjiekos. Not starring this stew is its trade mark in ensuring a perfect dish.
Ingredients for potjiekos
Cubed LAMB/BEEF, 3 pounds
OLIVE OIL, 2 tbsp
BEEF STOCK, 3 cups
RED WINE, 1 cup
SMALL CARROTS, 1 pound
BABY POTATOES, 1 pound
SUGAR, 1 tbsp
CURRY POWDER, 2 tbsp
TURMERIC, 1 tbsp
MILK, 1/2 cup
SALT AND PEPPER TO TASTE
Heat oil in a Dutch oven. Season the lamb with salt and pepper, and saute until browned. Take the lamb out of the pot with a slotted spoon and set aside.
Put the onions in the Dutch oven and fry them for 8 minutes, or until they soften.
Place the meat back in the pot, then pour in the wine and just enough beef stock to cover the meat. Reduce the heat to low, cover with a lid, and simmer for 1 hour.
Stir in the carrots and potatoes and simmer for 30 more minutes.
Stir the sugar, turmeric, and curry powder into the milk, then add the spiced milk to the Dutch oven.
Let the mixture come up to a boil, then reduce to a simmer, make sure it cooks slowly for 30 minutes and then Serve warm.