Nothing is more traditionally South African than a potjie and good company, almost every household love this delicacy.
If you are a township resident into cooking, then, you are already aware that seafood makes the best potjie recipes.
For this reason, learning how to make a potjie in South Africa is not an option that any recipe explorative-chef can turn down.
Besides our selection of seafood potjie (mussels, white fish, and prawns), biltong potjie recipe is another favorite variation of the delicacy.
These two mouthwatering servings have a lot in common except that biltong potjie resep takes in some bacon, mushroom, beef, and some sliced biltong.
Here is a simple cooker’s guide on potjiekos recipes for mussels, white fish, and prawns as seafood.
- 75 ml of olive oil
- 4 bay leaves
- 1½ large sliced onions
- 2 chopped red chillis
- 8 sliced cloves garlic
- 2 heaped teaspoon sugar
- 2 (125g) sun-dried tomatoes
- 2 teaspoon chili flakes
- 1 teaspoon fish sauce
- 1 cup of water
- 4 Teaspoons of finely chopped Italian parsley
- 750g of prepared calamari tubes 2 kg of fresh mussels
- 500g of cubed kingklip or alternative firm white fish
- 500g fresh or frozen prawns, shelled, and cleaned Salt to taste
- 4 (410g) peeled tomatoes, chopped and blended
- Lemon wedges for serving
Potjie preparation method
Step 1: Start with tomato base preparation
- Place the potjie on a large cast-iron pot or potjie stand and heat it on a medium heat.
- Add the cooking oil and onions.
- Fry and then stir for a few minutes.
- Add chopped chillis and bay leaves.
- Add sundried and pureed canned tomato once the onions soften.
- Cook as you stir gently for a few minutes for the sauce to thicken before adding chili flakes, salt, fish sauce, and water.
- Lower the heating and cook for a few minutes and then add the parsley.
- Leave the sauce to cool for proper thickening and store it in a cool place.
Step 2: Continue with seafood preparation
- Place the potjie on the braai, taste, and re-season if necessary.
- Add kingklip and prawns to the sauce, allowing it to cook about 20 minutes on medium-low heat without stirring for the fish and prawns to cook enough.
- Now, add the mussels and let them cook for about 5 minutes.
- Meanwhile, use a kitchen paper towel to dry calamari. Use a non-stick pan to fry brown with olive oil on high heat, and then add to the potjie
- Gently mix the seafood in the sauce as you season.
- Serve the delicacy with slices of crusty bread, white rice, more parsley, and lemon wedges.