Skip to content

South African Cuisine

South African culinary traditions are distinguished by a great variety of dishes, influenced by many rich cultures mixed together on this beautiful land. It can offer everything from freshest seafood to exotic deliciuos, juicy steaks (venison, ostrich, oxtail etc.). One of the most common dishes in South Africa is Potjiekos, meat or poultry and vegetable stew cooked in a 3-legged round bottomed cast iron pot over hot coals. Below I provided some amazing recipes I found at Ideally, you would prepare the stew over the coals, but I am pretty sure a similar result can be reached on the regular stove.

Beef and Beer Potjie

1 tablespoon cake flour
1 teaspoon paprika
2 lbs beef fillet, cubed
1 tablespoon butter, melted
1 tablespoon cooking oil
2 medium onions, thinly sliced or chopped
1 tablespoon sugar
8 green beans, sliced
4 carrots, peeled and thinly sliced
1 clove garlic, minced
1 teaspoon mixed dried herbs or marjoram
13 fl oz light beer
9 fl oz beef stock
1 packet tomato soup powder
1 bay leaf
1 tablespoon vinegar
1 tablespoon corn flour
salt and pepper to taste

Combine the paprika and flour and place in a plastic bag. Add the meat cubes and shake well to coat the meat. Add melted butter and oil in the pot and brown the meat over medium heat. Remove and set aside. Sauté the onions and sugar, stirring now and then until the onions are tender. Add the beans, carrots and garlic and simmer for 5 minutes. Return the meat to the pot and stir in herbs, beer, stock, soup powder and bay leaf. Replace the lid and simmer until the meat is tender, for approximately 45 minutes to 1 hour. Stir occasionally, using a wooden spoon. After that mix the vinegar and corn flour and stir in. Simmer until the gravy is thickened and finish the stew with salt and pepper. Delicious!


Oxtail Potjie
(the most delicious potjie according to the author)

1 lb oxtails cut in 2-inch thick pieces
10 slices bacon cut in 1-inch pieces
½ cup flour seasoned with salt and pepper
1 quart beef stock
1 can tomato paste
1 bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped
2 large onions, chopped
6 large carrots, chopped
20 mushrooms
1 cup red wine
½ cup sherry
½ cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons minced garlic

Dry the oxtails with paper towel. Place seasoned flour in a Ziploc bag, then add the oxtails and shake to coat with flour. Heat butter and olive oil and sauté bacon pieces. Remove bacon and simmer oxtails in resulting fat, remove and drain. Add ¾ of chopped carrots, leeks and onions, and sauté until softened. Add the oxtails, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine and sherry. Bring slowly to a boil and cook for 3-4 hours. One hour before serving, add the remaining carrots and mushrooms and continue cooking, stirring now and then. Just prior to serving, stir in the cream. If you want to thicken the sauce mix some cornstarch with the cream before adding. Enjoy!

  1. Christine permalink

    loooks sooo yummy!!!

  2. I know right?! I’m gonna try to cook the first one this Sunday, we’ll see how it goes.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: