Ingredients
15ml cake flour
5ml mixed herbs
5ml paprika
375ml beer
1kg beef fillet, cubed
250ml beef stock
15ml butter
1 packet of tomato soup powder
15ml oil
1 bay leaf
2 medium onions, thinly sliced
15ml vinegar
15ml white sugar
10ml Maizena
8 green beans, cut up
Salt and pepper to taste
4 carrots, peeled and thinly sliced
1 garlic clove, chopped

Method
Coat the meat with a mixture of the flour and paprika.
Heat the oil and butter in the pot and brown the meat.
Remove the meat and brown the onions and sugar until the onions is nice and soft.
Add the beans, carrots and garlic, cover with the lid and allow the pot to simmer for about 5 minutes.
Replace the meat and stir in the herbs, beer, beef stock, soup powder and bay leaf. Cover with the lid and allow the pot to simmer for a final hour or until the meat is soft (stirring occasionally with a wooden spoon).

Ingredients
3 onions (chopped)
1 pack of fresh mushrooms
1 pack of bacon (chopped)
1 pack of Frankfurters (chopped)
1 pack of cheese-griller sausages (chopped)
720 g sliced biltong
1 packet of pasta (screws)
1 packet of mushroom flavoured rice
1 packet of Spanish flavoured rice
250 g grated cheese

Method
Braise onions and mushrooms in oil and flavoured salt.
Add bacon and sautè for 2 minutes then add the sausages.
Sautè for a further 5 minutes.
Add pasta and rice and one kettle boiling water.
Close the pot and allow to cook for 20 minutes.
Then add the biltong, return the lid and let it steam for 5 minutes.
Remove the lid and stir.
Ensure that it does not dry out.
Sprinkle the cheese on top, let it stand for 5 minutes and serve.

Ingredients
1 kg bolo, shin or neck
15 ml cooking oil
5 ml salt
Freshly ground black pepper to taste
1 clove garlic (crushed)
2 onions (coarsely chopped)
3 carrots (sliced)
300 g cauliflower florets
4 baby marrows (sliced)
15 ml brown sugar
100 ml orange juice
125 ml grated cheddar cheese

Method
Cube or slice meat.
Heat oil in potjie and brown meat, then season with salt and pepper.
Add garlic and onion and saute until onion is transparent.
Add vegetables, brown sugar and orange juice.
Cover and simmer for 1.5-2 hours or until meat is tender.
Just before serving, sprinkle with grated cheese.
Serve with baked potatoes.

Ingredients
1 kg thin flank (cubed)
30 ml cooking oil
1 onion (chopped)
1 clove garlic (crushed)
1 x 410g can tomatoes (coarsely chopped)
10 ml salt
Freshly ground back pepper to taste
30 ml chopped fresh basil or 10 ml dried
150 ml hanepoot or white muscadel wine
30 ml lemon juice
15 ml cake flour
30 ml chopped fresh parsley or 10 ml dried

Method
Heat oil and brown meat.
Add onion and garlic and saute until golden brown and transparent.
Add tomatoes, salt, pepper and basil.
Heat wine and add.
Season with lemon juice.
Cover potjie with lid and allow to simmer for 1.5-2 hours or until meat is tender.
Mix flour with a little cold water to form a paste.
Add to meat.
Simmer for a few minutes to thicken.
Just before serving, sprinkle with parsley and serve with rice.

PARSLEY DUMPLINGS
375 ml self-raising flour
3 ml salt
30 ml chopped fresh parsley
60 ml grated butter
Iced water

Method
Prepare meat:
Halve kidneys and remove outer membrane and core.
Heat oil and butter in potjie.
Add meat a little at a time and brown on all sides.
Add onion and sauté until golden brown and transparent.
Add carrots and sauté for 3 minutes.
Heat remaining ingredients and add to meat.
Cover with lid and allow to simmer for 1.5 – 2 hours or until meat is tender.

For the dumplings, mix flour, salt and parsley in a bowl.
Rub in butter until mixture resembles breadcrumbs.
Add enough iced water to form a soft scone-like dough.
Knead lightly and shape into 4-8 dumplings.
Remove lid, arrange dumplings on top of meat and replace lid.
Simmer for a further 20-30 minutes without lifting the lid, otherwise the dumplings will collapse.

Ingredients
1 large oxtail, cut into pieces
12 baby potatoes
3 medium onions, finely sliced
250g button mushrooms
30ml butter
1 large tomato, sliced
2 garlic cloves, finely chopped
5ml chopped parsely
1/2 red chilli, finely chopped
10 whole uitjies
5 whole ‘kruinaeltjies’

Sauce
5ml mixed herbs
62ml brown vinegar
2 bay leaves
20ml tomato sauce
500ml warm water
20ml chutney
Salt and pepper to taste
20ml honey
2 ripe bananas, sliced
10ml medium curry powder
5 medium carrots, cut into strips

Method
Smear the pot with the butter and heat the pot.
Braai the meat for about 15 minutes.
Add the onions, garlic, chilli, naeltjies, herbs, bay leaves, salt and pepper and braai for a further 15 minutes.(If the pot gets too dry, add some warm water)
Now add the 500ml warm water, cover with the lid and allow the pot to simmer for about 2 hours.
In the meantime, mix the ingredients of the sauce and put one side.
After 2 hours, pack the bananas on top of the meat and layer the veggies as they appear in the recipe.
Sprinkle the parsley on top, and then layer the uitjies and allow the pot to simmer for 1 hour.
Add the sauce and allow to simmer for a further 30 minutes.

Ingredients
30ml butter
125ml dry red wine
1 oxtail, cut into pieces
62ml water
500g of skaapskenkels, cut into pieces
500ml green beans, cut up
500g sheep tail\ribs
1 bunch of carrots, sliced
8 medium onions, diced
½ cauliflower, broken up
250g bacon, diced
300g button mushrooms
4 blocks beef stock, crumbled
1 green pepper, diced
10 whole peppercorns
15 baby potatoes
8 whole kruinaeltjies
2 celery sticks, chopped
4 cloves of garlic, chopped
15 whole uitjies
10ml mixed herbs
Grated nutmeg to taste
1 stick cinnamon
15g brown onion soup
1 red chilli pepper
Roughly chopped parsley
Pepper to taste

Method
Smear the pot with the butter and braai the meat for about 15 minutes until brown.
Add the onions, bacon, beef stock, spices and herbs and braai for a further 15 minutes. Remove the mutton pieces.
Add the water and the wine to the oxtail, cover with the lid and allow the pot to simmer for about 1 hour.
Replace the mutton and let it simmer for a further 50 minutes.
Now pack the veggies as follows – A ring of green beans against the edge of the pot, then a ring of carrots and a ring of cauliflower right in the middle.
Push the mushrooms tightly between the edge of the pot and the green beans and sprinkle the chilli over.
Pack the potatoes between the beans and the carrots and sprinkle the celery over.
Pack the uitjies around the cauliflower and sprinkle the soup powder and parsley over.
Cover with the lid and allow it to simmer for a further 2 hours or until the veggies are soft.
No salt is used as the soup powder and beef stock contains enough salt.

Ingredients
500 g samp and beans
30 ml oil
500 g stewing beef, cubed, or lean beef mince
5 cloves garlic, crushed
2 onions, chopped
1 green pepper, finely chopped
30 ml mild curry powder
2 bay leaves
30 ml masala for breyani
6 dried curry leaves
Salt and ground black pepper
400 g chopped tomatoes
750 ml beef stock

Method
Soak the samp and beans overnight, or in boiling water for a couple of hours.
Rinse, place in a pot or pressure cooker, cover with water and bring to the boil.
Cover and simmer, or pressure cook until the samp is soft (about 25 minutes in pressure cooker).
Drain and season with salt.
Set aside.
Heat the oil in a cast-iron pot, and brown the beef a little at a time.
Remove with a slotted spoon and set aside.
Sauté the garlic, onions and green pepper in the remaining oil until softened (add more oil if necessary), add spices and continue cooking for about one minute to draw out the flavour.
Add the tomatoes, browned meat and cooked samp.
Adjust the seasoning to taste.
Add 500 ml stock, stir and cover.
Simmer for 45-60 minutes, stirring occasionally, until the meat is tender.
Add more stock if the mixture becomes too dry.

Ingredients
30 ml oil
1 onion (chopped)
2 cloves of garlic (crushed)
5 ml fresh ginger (grated)
20 ml masala
7 ml turmeric
5 ml ground coriander
5 ml ground cumin
5 ml garam masala
Pinch of chilli powder
1 bayleaf
1 stick cinnamon
500 g lean mince
125 ml chutney
1 large tomato (skinned and chopped)
3 potatoes (cubed)
2 large carrots (sliced)
Salt and ground black pepper
125 ml meat stock
500 ml broccoli florets or frozen peas or corn
125 g lentils (cooked and drained)

Method
Heat the oil in the potjie and fry the onion, garlic and ginger until soft.
Add the spices, stir and cook for about a minute.
Add the mince gradually and fry until browned.
 Add the chutney, chopped tomato, potato cubes and carrots, season with salt and black pepper and add the stock.
Cover and simmer slowly until the vegetables are just done, stirring occasionally.
Add the broccoli, peas or corn and the lentils.
Heat until the broccoli is just done adjust the seasoning if necessary.

Ingredients
20 ml oil
1 large onion (chopped)
2 baby cabbages (finely chopped)
Salt and black pepper to taste
600 g bully beef (cut into small cubes)
250 g shell noodles (cooked and drained)

Method
Heat the oil in a hot, flat, potjie and sauté the onion until glossy.
Add the cabbage and sauce until the cabbage softens.
Season to taste and add the bully beef cubes.
Use a fork to mash a few of the cubes.
Stir and heat over low heat until warmed through.
Add the noodles, simmer until warm and serve.