Bobotie Potjie (Traditional Stew)

A flavorful and hearty Bobotie cooked in a traditional South African potjie over an open fire, infused with vegetables and aromatic spices. Enjoy the smoky depth of flavor!

Prep Time

30 minutes

Total Time

150 minutes

Calories

725 kcal

Difficulty

Medium

Equipment

5 items

Cost

£3.42/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

British

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food

Ingredients

Servings

1.5kgGround Beef (or Lamb)(Lean ground beef or lamb works best)

£12.00

2largeOnion(Finely chopped)

£0.90

3mediumCarrots(Chopped into thick rounds)

£0.40

3Celery Stalks(Chopped)

£0.75

1Green Bell Pepper(Diced)

£0.80

4clovesGarlic(Minced)

£0.25

0.5cupDried Apricots(Chopped)

£1.20

0.3cupRaisins (or Sultanas)

£0.35

3tbspChutney (Mrs. Balls)(Apricot or Peach chutney recommended)

£0.60

2tbspCurry Powder(Mild to medium strength)

£0.20

1tspTurmeric

£0.10

1tspGround Coriander

£0.10

0.5tspGround Cumin

£0.05

0.3cupAlmonds (Flaked)(For garnish (optional))

£1.10

2Bay Leaves

£0.15

2tbspWorcestershire Sauce

£0.20

1cupMilk (or Coconut Milk)(For the topping; coconut milk for dairy-free)

£0.50

2largeEggs(For the topping)

£0.60

1tbspLemon Juice

£0.10

1tspSalt(To taste)

0.5tspBlack Pepper(To taste)

£0.05

2tbspCooking Oil(Vegetable or canola oil)

£0.10

Total Cost

£20.50

£3.42 per serving

Instructions

1.
Prepare the Fire: Build a medium-sized fire and allow it to burn down to hot coals. The heat should be moderate and consistent.
2.
Sauté Aromatics: Place the potjie pot over the coals. Add the cooking oil. Once heated, add the chopped onions and sauté until softened and translucent (about 5-7 minutes). Add the minced garlic and sauté for another minute until fragrant.
3.
Brown the Meat: Add the ground beef (or lamb) to the pot and break it up with a wooden spoon. Brown the meat evenly on all sides. Drain off any excess fat.
4.
Add Vegetables and Spices: Stir in the chopped carrots, celery, and bell pepper. Cook for 5 minutes. Then, add the curry powder, turmeric, coriander, cumin, salt, and pepper. Stir well to coat the meat and vegetables with the spices.
5.
Incorporate Dried Fruit and Chutney: Add the dried apricots, raisins, chutney, Worcestershire sauce, and bay leaves to the pot. Stir everything together to combine.
6.
Simmer: Add a cup of water or stock to the potjie to prevent sticking. Reduce heat if needed. Cover the pot with the lid and let it simmer gently for at least 1 hour, or until the vegetables are tender and the flavors have melded. Stir occasionally to prevent sticking, adding more liquid if necessary.
7.
Prepare the Topping: While the Bobotie is simmering, prepare the topping. In a mixing bowl, whisk together the milk (or coconut milk), eggs, and lemon juice. Season with a pinch of salt and pepper.
8.
Add the Topping: Pour the milk and egg mixture evenly over the Bobotie in the potjie.
9.
Cook the Topping: Replace the lid on the potjie and continue to cook over low heat until the topping is set and golden brown. This should take about 20-30 minutes. Check frequently to ensure it doesn't burn.
10.
Rest and Serve: Remove the potjie from the fire and let it rest for 10-15 minutes before serving. This allows the flavors to settle and the topping to firm up further. Garnish with flaked almonds (optional) before serving. Serve hot with yellow rice, sambals, and chutney.

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My Notes

Nutrition Information

Nutrition per serving (400g)

725 kcal / 3033 kJ

Carbs

29g

11% of RDA

Fat

48g

69% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

18 g

20% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

Control the Heat: Potjie cooking is all about managing the heat. Too much heat will cause the food to burn, while too little heat will result in slow cooking. Adjust the amount of coals under the pot as needed.

Don't Overcrowd: Avoid overcrowding the potjie pot. If you're making a large batch, it's better to use a larger pot or cook in multiple batches.

Stirring Sparingly: While occasional stirring is necessary to prevent sticking, avoid stirring too frequently, as this can release too much heat and disturb the layers of flavor.

Liquid Level: Keep an eye on the liquid level in the potjie. If the stew becomes too dry, add a little more water or stock.

Adjust Spices: Adjust the amount of spices to your personal preference. If you like it hotter, add more curry powder or a pinch of chili flakes.

Cooking Equipment

Potjie Pot

Open Fire

Lid for Potjie Pot

Large Mixing Bowl

Wooden Spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Don't Overcrowd: Avoid overcrowding the potjie pot. If you're making a large batch, it's better to use a larger pot or cook in multiple batches.

Stirring Sparingly: While occasional stirring is necessary to prevent sticking, avoid stirring too frequently, as this can release too much heat and disturb the layers of flavor.

Liquid Level: Keep an eye on the liquid level in the potjie. If the stew becomes too dry, add a little more water or stock.

Adjust Spices: Adjust the amount of spices to your personal preference. If you like it hotter, add more curry powder or a pinch of chili flakes.

Bobotie Potjie (Traditional Stew)

Ingredients

Instructions