I'm from cape town, looking for a real boere potjie recipe. Never made it before. LOVE THAT FIRE PIT. Love how this is a genuine home vid. Nothing fancy, just plain and simple.
to all the critics in the comment section this is the best way that she could prepare the potjie everyone has got their own opinions we all have different roots
Some more specifics would have been nice. Like , was that oil in the pot , and did you put butter in on top of the oil , before putting in the ingredients. How much oil , how much water , how much soup ETC. How much is enough for 2 people & 4 people ETC.
servings have to do with the size of the pot. You can use oil or butter enough to sautee the meat and onions. once golden add enough water to cover the meat the cover and let cook for about 30 min or until meat super soft and falls off bone but make sure that not all water has evaporated . Add carrots and as they take longer to cook. After 10 min add potatoes and let it cook. at this stage you dont want to stir it. when the potatoes start getting a bit soft add the remaining veggies then add your soup packet, stir and taste for salt the idea is that you layer the ingredients starting from what takes longer to cook to the what takes the least time. sorry for the bad explanation but i hope it helped :)
Hi there. I am sure that the food you made tasted even better than it looked! So that is awesome as South African food is phenomenal. The potjie side of things...NO. Braze onion and meat, add hard veg, then near the end things like mushrooms which take quick to cook. Everything's be in layers(I say "must" as loosely and objectively as it pertains to the theory of potjie), not stirred, the pressure created by the pot will retain the correct amount of heat to cook and infuse the flavors whilst simmering slowly amd not coming out with soup consistency. This is how one would cook food in a pot - a stew. But the principles of potjie this is not, there was no heat control it boiled and boiled and cooked hard.
Ag nee man. Too much liquid and stirring the Pot is a definite NO NO.. How about glazing the onions first and then brown the meat..? You forgot to add the spices/ condiments..
There's no point for mushrooms if they being added into this pot in the beginning stages. To have that texture it should be added lastly.. Another off put is the soup..it be cooked down so it naturally gets think and meat or chicken should be braised brown on it's own...the brownness of that pot should have cooked up itself instead of soup..just my opinion
the soup and the mushrooms add deeper flavors. the soup is added in the end. first add oil and meat then some onions, then water to boil then carrots then potatoes then the veggies that cook faster. sorry for the bad explanation but that is the general idea
this rock spider does not know how to make a potjie!!!! you cook in layers, meat and onions in the bottom then spuds then veg then softer veg which don,t take long to cook wine or beer for stock not powder soup stir once 10 minutes before eating this crunchie is taking away the unique flavour of the pot slop cooked in a potjie is still slop! jassus jong
How are you afrikaans AF but I check moering in marrows and carrots at the same time? And stirring the shit outta that poor pot.... The art of a potjie is "time layering" the different ingredients and NOT STIRRING THE FUCKING THING!.... Also packet soup? FFS
Although this looks tasty, it's not even close to goulash... Lose the beans, add more onion - in general it should be as much onion as there is mushrooms. And to substitute caraway seeds with cumin is a sin... Parsley is missing as well...
to all the critics in the comment section this is the best way that she could prepare the potjie everyone has got their own opinions we all have different roots
I'm from cape town, looking for a real boere potjie recipe. Never made it before. LOVE THAT FIRE PIT. Love how this is a genuine home vid. Nothing fancy, just plain and simple.
one friend of mine said you shouldn't stir the potjie so much,is this true?
mark Luther king definitely true
I heard the same thing
Some people never stir it for 4 hours, they layer it and put enough liquids from the start then slowly simmer it.
Ag stir it man.
Wow super .Thank you my friend .Waiting for more.💯😍😍🤝🤝👍
to all the critics in the comment section this is the best way that she could prepare the potjie
everyone has got their own opinions
we all have different roots
Some more specifics would have been nice. Like , was that oil in the pot , and did you put butter in on top of the oil , before putting in the ingredients. How much oil , how much water , how much soup ETC. How much is enough for 2 people & 4 people ETC.
servings have to do with the size of the pot.
You can use oil or butter enough to sautee the meat and onions.
once golden add enough water to cover the meat the cover and let cook for about 30 min or until meat super soft and falls off bone but make sure that not all water has evaporated .
Add carrots and as they take longer to cook.
After 10 min add potatoes and let it cook.
at this stage you dont want to stir it.
when the potatoes start getting a bit soft add the remaining veggies
then add your soup packet, stir and taste for salt
the idea is that you layer the ingredients starting from what takes longer to cook to the what takes the least time.
sorry for the bad explanation but i hope it helped :)
@@africauntamed7410 www.potjiekosworld.com/category/beef-potjie
Lots of recipes there
That was lard
Hi there. I am sure that the food you made tasted even better than it looked! So that is awesome as South African food is phenomenal.
The potjie side of things...NO.
Braze onion and meat, add hard veg, then near the end things like mushrooms which take quick to cook.
Everything's be in layers(I say "must" as loosely and objectively as it pertains to the theory of potjie), not stirred, the pressure created by the pot will retain the correct amount of heat to cook and infuse the flavors whilst simmering slowly amd not coming out with soup consistency.
This is how one would cook food in a pot - a stew. But the principles of potjie this is not, there was no heat control it boiled and boiled and cooked hard.
G Day there Hozit
Great fire 🔥 pit and that looked amazing 😉
Well done guys ✅
Baaie dankie vir die resep. As kaaskop leer ek graag 'n bietjie van die tradisionele Afrikaanse geregte. Groete uit Nederland.
Wonder where I can buy a tub of "Vet" like that.
Not the way to make a potjie, mushrooms in with meat?, hard vegetables together at the same time as soft ?? Heat control??
Who made you god of the pooitjie kos can and cannot do list 🤣🤣. I made this pooitjie and it was amazing so shut your gob!
@@fomofud9479 I have two words for you , one is off! I am a trained chef!
@@Maint-Man I don't give a flying fk if you're a trained chef 🤣. Regardless you still sound like an absolute bellend 🤣
I miss Durbun hey😯
Ag nee man. Too much liquid and stirring the Pot is a definite NO NO..
How about glazing the onions first and then brown the meat..?
You forgot to add the spices/ condiments..
Made in south Africa
There's no point for mushrooms if they being added into this pot in the beginning stages. To have that texture it should be added lastly.. Another off put is the soup..it be cooked down so it naturally gets think and meat or chicken should be braised brown on it's own...the brownness of that pot should have cooked up itself instead of soup..just my opinion
would it be possible to share your recipe or a little more tips please? :)
the soup and the mushrooms add deeper flavors. the soup is added in the end. first add oil and meat then some onions, then water to boil then carrots then potatoes then the veggies that cook faster. sorry for the bad explanation but that is the general idea
Amazing. Thank you
this rock spider does not know how to make a potjie!!!! you cook in layers, meat and onions in the bottom then spuds then veg then softer veg which don,t take long to cook wine or beer for stock not powder soup stir once 10 minutes before eating this crunchie is taking away the unique flavour of the pot slop cooked in a potjie is still slop! jassus jong
Dus sop
Lekker ek like Potjie baie en ook mieliebrood ( Chicken Chops is new to me... had to google it looks lekker )
+lekkernaafi ouman dankie ek waardeer dit. Daai chicken chops was vrek lekker!!
Oeh hoe mis ek potjiekos!
Where is the Gertman, we don't see him assisting anymore
GART TRY BEER IN THE PLACE OF THE WATER. REALY LEKKER
How are you afrikaans AF but I check moering in marrows and carrots at the same time? And stirring the shit outta that poor pot.... The art of a potjie is "time layering" the different ingredients and NOT STIRRING THE FUCKING THING!.... Also packet soup? FFS
it looks like potjiekos. u don't steers potjiekos. the one u did is a stew
Moet nie die lepel terugsit in die sop nie.......Wahahaha
Did that guy real have on a 50cent shirt??🤨
Lekker
no stirring but so many soups just make it bad.
Although this looks tasty, it's not even close to goulash... Lose the beans, add more onion - in general it should be as much onion as there is mushrooms. And to substitute caraway seeds with cumin is a sin... Parsley is missing as well...
awe Gert Strydom
in cape town we say "pot-tsie"
mark Luther king 😂
@@itsstephie5492 lol that's the cape flats grammar
I had to stop watching when the music started
to all the critics in the comment section this is the best way that she could prepare the potjie
everyone has got their own opinions
we all have different roots