MARKET STEW

A potjie is a social activity, with guests generally engaging in fireside chitchat while the potjie cooks, typically three to six hours. Thanks to Paul from Judge Rock and his trusty potjie pot I will be doing our version of a market boil up with thanks to Havoc Porks bones, sausages and a touch of pancetta. 

When the meat is lightly browned, vegetables like potatoes are added, along with whatever spices are needed. Water or other liquids may or may not then be added, depending on the views of the potjie chef. The lid is then closed and the contents left to simmer slowly without stirring. This distinguishes a potjiekos from a stew that is stirred. The aim is that the flavours of the different ingredients mix as little as possible. Although some chefs may permit stirring from time to time (which is highly frowned upon), it does create a stew where all the ingredients tend to taste similar. Little sauce or water is used, so that cooking is by steam and not boiling in a sauce like a stew; thus the heat must be very low and constant.

MARKET STEW

serves 4-8

2 Tbsp oil

Pork, lamb or beef

Southern sausage or something similar

Smoked bacon or ham hock

1 onion, roughly chopped

4-8 cloves garlic

2 sticks celery, roughly chopped

2 carrots, peeled and roughly chopped

4 potatoes (waxy), cut into large chunks

1 bottle red wine

1 bay leaf, sprig rosemary or thyme

Salt and plenty freshly ground pepper

Handful parsley, roughly chopped

Method

Place a large heavy based pot on the heat and add the oil add the bones and sausage and brown all over.  Add the vegetable except the potato and get them mixed through all the oil and meat juices. Add the wine and stir to get any bits of the bottom of the pot, add the bacon or hock if using along with the herbs and season lightly.  Put the lid on, reduce the heat and gently simmer for 2 hours.  Add the potatoes and cook for further 30 minutes or until just tender. Adjust seasoning and finish with the parsley and enjoy.