How to Make Traditional Chicken Potjiekos and Potbrood (bread) - South African Outdoor Cooking
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- čas přidán 6. 09. 2020
- In South Africa, we have a fantastic traditional outdoor dish called Potjiekos. Today I’m with my good friend John Heath, and in this video we are going to be making Chicken and Vegetable Potjiekos with Potbrood (Pot Bread) cooked together on a fire.
Potjiekos is a popular South African way of cooking a layered stew in a three-legged cast-iron pot on a fire - often around the campsite. Potjiekos is traced back to the Dutch settlers who landed in South Africa in the 17th Century. The biggest challenge with a Potjie is choosing what meat you are going to cook. Chicken, beef and lamb are equally delicious in a Potjie. It is such an easy dish to cook, and the variety of vegetables you put in it is up to your imagination and the pot size.
The Potjiekos has been known to cause trouble amongst friends in South Africa over the issue of whether to stir the Potjie once all the ingredients are in, or not to stir.
Whichever way you prefer, it is a delicious meal and fun time for family and friends while watching the pot sizzle. And if by any chance there are leftovers, they always taste better the next day on bread. With South Africa celebrating Heritage Day on 24th September 2020, why not enjoy a potjie on the fire with family and friends.
Let me know in the comments, what your favourite Potjiekos recipe is and if you stir or don’t stir. Enjoy!
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Hi . I'm impressed watching your potjie cooking skills and this was the best cooking I've seen so far especially the cooking of the baked bread. This potjie looks Devine . The potjie pot being used a Falkirk is the best do not depart from that best pot manufactured in South Africa .
Traditionally, the potjie is a very slow cooked stew, and once all the ingredients have been layered, it shouldn't be stirred. But every saffa has their own magick recipe and process. I love the bread dough idea and will replace my cabbage leaves with this idea.
Hey Leon.
100% - and the beauty of a potjie is the leftovers the next day. Cabbage on top is also a great option. I've just had to cook 5 potjies at once for a function and the cabbage on top was a hit. 👍🏼
Great potjie looks very delicious!But John great respect to you and your wife for caring for kids who have no one else to care for them,great respect to you both sir.
Thanks Johan, 100% respect. 👍🏼
Thank you for sharing love the way you present it simple and easy am going to definately try it looks very delicious❤
Thank you for your encouraging feedback. Enjoy! 👏
Thanks uncle, I’ll definitely give this one a go!
What a good idea that is with the bread on top, I absolutely love it! Thanks for sharing
Awesome, thank you.
Great idea & it looks yummy. Great job Uncle John
Glad you enjoyed it
Great looking potjiekos recipe. He obviously knows what he is doing. Going to have a try today with family here in South Africa 🇿🇦
Awesome Gary, thanks for the feedback. Enjoy your family potjie today, its always a good day to get together with family and enjoy a braai or potjie together. 👍🏽
That was very nice!
I have never seen making the bread on top of the potjie, I can't wait to try it!
Thank you!
Thats great, glad you enjoyed it. Our good friend John introduced us to this. 👍🏽👍🏽
Thanks for sharing
My pleasure, thanks for watching. Cheers Gavin
This looks fantastic and thank you for the tip with the oil. Chicken is one of my go-to potjies when time is a factor. However in the words of Mister Spock my all-time favourite is Oxtail Potjie with a collection of veggies. I DO NOT STIR ... 💖
Hey Derick. Glad you enjoyed this. Oxtail is on my list to do soon. I'm sure Mr Spock doesn't stir either. 😁
I don't eat meat but this is sensational. That bread!
Hi Sibella. It can be made without meat, a good vegetable potjie, and bread. I must look at doing a vegetarian potjie in the future. Thanks for your feedback. 👍🏽
Very very nice!! And inspiring for new recipies, thanks guys!
You ask my favorite. First your question: I don't stirr. I do not.
Potjie #3 or #4: 1 kilo patatoes, bio, in skin. 2 kilo beef rib meat in cubes. flavors to rub the meat. 6 big onions. kilo carrots. Selderie one bunch. One garlic (15 toes or more). 6 tomatoes. Peppers green and red. Can tomatoe pulp (the thickened stuff, say 50 or 100 ml). Rosemary, petersil, thime, laurier, salt pepper, beef bouilloncubes, red wine (bottle), table spoon sugar, 400 or 800 ml tomatoe cubes (canned). water to put under liquid whole the stuff, if not yet.
Okay, generally speaken put in potjie in order of apperence above. But: first I frie the patatoes in potjie in hot high temp olive oil. I take them out and I will frie the beef. Then put back potatoes. Then in order off appearance slice the rest and put into potjie. Let it boil for three or four hours. This is french style I guess very tastful.
Maybe next time I write down Thai Chicken Cashew and/ or Italian Bolognese both delicious in potjie of course. On wood of course. Thanks for chicken curry bread whatever super thing in the video!!
Wow, thank you for sharing your delicious recipe. Some really cool ideas here - especially with the potato. Love the herbs you are adding. Please share your Thai recipe if you are keen - this is something we have never tried before. We love the Thai flavours, so going to have to get creative with a recipe. Thanks again, appreciate your feedback.
Thank you so much 😍
You're welcome 😊
Pragtig 👌👌👌NR 1
Baie dankie - geniet. 👍🏽
ok im making this
The bread is a great idea! Looks delicious! I would probably spice up the bread dough😉👍 Stir only if I put in ingredients. Not a fan of mushy veggies. And the bacon and chicken is just as great an idea! Looks like a delicious recipe that needs to be tried.
Thanks for your suggestions Sonia, I agree with you - especially about mushy veggies. Spiced/herb bread also a good one to try. 👏🏼
Great Potjie. Careful with too much liquid generated by the veggies..
One of the best I have seen.
Thank you Jannie. 👍🏽
Potjie beginner here: I would appreciate some sort of time frame for time elapsed between the chicken and the vegetables and the bread. Think for my first potjie this was to advanced
The beauty about a potjie is the timing can vary depending on what you want. We sometimes cook it faster due to time constraints but at a higher heat. The best timing is between 2 to 3 hours on a lower heat and depending on the meat. For this potjie, I prefer to start with the chicken first, browning the meat. But you don't have to do this. With chicken, I'd cook the meat for 5 to 10 minutes in a hot pot with olive oil. Stir it around in the pot to brown evenly. You can combine with onions at the same time. The pot is at its hottest at this step. So add onions, curry, garlic. Don't let the garlic burn though - so put it in about a minute before starting to add vegetables. We add veggies and other ingredients over the next 10 minutes stacking the potjie in layers. I usually put carrots and potatoes in first as they can take longer to cook. In this potjie, we put the bread dough in after about an hour and 20 minutes. The bread was in for around 40 minutes, but dont worry too much about the timing. It can vary depending on the heat of the coals, etc.
Make sure there is sufficient liquid in the potjie before putting the bread in. We usually end up adding a bit of brown onion soup or water after about an hour, to stop the potjie from drying out or burning. It must cook in the juices of the ingredients. Not too much, but enough to boil for the full cooking time without drying out. Once the bread is in, it does get steamed as well as baked from the heat. The key with the bread is to check it after about 30 minutes and then every 10 minutes or so. We use a metal skewer to poke into the bread and test if cooked through. If it comes out clean (no dough sticking to the skewer), then it is good. It does have a dumpling texture because of the steam.
The biggest thing to avoid is burning the potjie or bread. The idea is low heat and slow cooking. Try a potjie without the bread, especially if you are starting out. Check out our other videos on braai bread and the lamb potjie. I hope this helps. We are going to start putting downloadable recipes out in future. Enjoy and let us know how it went. 👍🏽
@@OutdoorEco thanks so much. I tried yesterday and it was the first potjie I ever made. My timing was completely off and I had way to much heat from the bottom and the top and ended up burning the bread and the chicken. I'm gonna do it again next week following your instructions step by step. Thanks so much. I'm gonna subscribe right now and I'm looking forward to the upcoming recipes! Thanks for the guidence.
Ahh, sorry to hear this. Don't worry though, we also burnt a pot on our early attempts. Don't give up - its worth getting right.
@@OutdoorEco after a unfortunate injury and 5 months, and four screws in my knee later I'm finally gonna do my second attempt at this potjie today for some Spanish friends who never tried potjie. Hope I don't let them down.
Go for it. I hope you are recovering well and strong after the op. How did it go?
Chicken, Beef, or Pork. I never stir.
100% 👍🏼👌🏼🇿🇦
Sounds yummy, but unfortunately for me I have turned vegetarian a year back 😊
I haven't tried a vegetarian option, but I'm sure you could do a bean based stew in a similar fashion.
Yes that would be a good option I guess thank you 😊
Never stir once layered
Agree 100% 👍🏼
First rule, you never stir. Potjiekos is not a stew. Stew is from England not SA.
Thanks Wayne, I agree. We have a few viewers from overseas, that we want to convert to the SA way. 😁 👊🏽🔥👍🏼🇿🇦
Oxtail , not to stir
Yum, oxtail definitely one to try. Thanks for your feedback Deon. 👍🏽
Thanks uncle, I’ll definitely give this one a go!
👍🏽