Bolo Trotter Potjie Recipes

BOLO & TROTTER POTJIE

Bolo & Trotter Potjie image

A Potjie is a South African Stew type meal cooked in a large three legged pot over coals. It is often cooked as port of a social gathering in much the same way as BBQs are. These are awesome to have while camping too. Instructions for cooking in a crockpot are included.

Provided by Nyteglori

Categories Stew

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs bolo or boneless beef chuck
1 pork trotter (pig's foot)
2 tablespoons cooking oil
2 onions, sliced
2 teaspoons salt
fresh ground black pepper
6 ounces pearl wheat, uncooked
4 tomatoes, peeled and coarsely chopped
1 cup dry white wine
1 cup beef stock
2 leeks, sliced
5 baby marrows or 5 zucchini, sliced

Steps:

Cut the bolo or chuck into cubes and saw the trotter into portions.
Heat the cooking oil in a potjie and brown the meat. Add the onion and fry until it is translucent.
Season with salt and pepper and add the pearl wheat and tomatoes.
Heat the wine and meat stock together in a small pan over the fire, then pour the liquid into the potjie and cover with the lid.
Let the meat simmer over low coals for 3-4 hours, until it is tender.
Layer the leeks and baby marrows on top and simmer for another 20 minutes.
This can be made in a crockpot by cooking the same length of time on medium. If your crockpot does not have a medium cook 90 minutes on high then turn to low.

Nutrition Facts : Calories 478.2, Fat 24.8, SaturatedFat 8.5, Cholesterol 78.2, Sodium 1002.6, Carbohydrate 33.4, Fiber 5.8, Sugar 5.4, Protein 24.8

CHICKEN POTJIE

Chicken Potjie image

A Potjie is a South African Stew type meal cooked in a large three legged pot over coals. It is often cooked as port of a social gathering in much the same way as BBQs are. These are awesome to have while camping too.

Provided by Nyteglori

Categories Stew

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons cooking oil
2 lbs chicken thighs
2 teaspoons salt
4 bay leaves
1 pinch dried thyme
4 black peppercorns
1 pinch ground allspice
3 tablespoons chutney
1 lb carrot, peeled and sliced
6 large potatoes, peeled and sliced
1 lb button mushroom
1/2 cup boiling water
1 chicken stock cube

Steps:

Heat the oil in the pot. Sprinkle the thighs with salt and fry the chicken, a few pieces at a time, until golden brown. Add the herbs, spices and chutney. Arrange the carrots, potatoes and mushrooms in layers on top of the chicken. Dissolve the stock cube in the water and add it to the potjie. Replace the lid and simmer for approximately 1 hour and 20 minutes. Add water if the potjie becomes too dry.

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