South African Bbq Waterblommetjie Potjie
South African BBQ recipe for waterblommetjie potjie
Potjiekos is a traditional way of cooking on an open fire in South Africa, and so you will find it very easy to find a good South African BBQ recipe for a wide range of meals cooked in this sort of cast iron pot. But while most BBQ recipes are quick and easy, a South African BBQ recipe for potjiekos will take a lot longer. In fact you could compare the tradition of potjiekos to cooking in a slow-cooker - only this is done on an open fire. So be sure what you need in terms of equipment before you try to cook a waterblommetjie potjie according to our tried and tested South African BBQ recipe.
The origin of waterblommetjie recipes
The origin of stews containing waterblommetjies stretches back hundreds of years. It is thought by some that the indigenous Khoikhoi people (Bushmen) introduced this plant to the Dutch settlers. Others believe that the Dutch themselves identified these delicious plants, while another interest group reckons it was the Voortrekkers (who moved into the interior of the country) who first harvested waterblommetjies as a food source.
At the end of the day it really doesn't matter; the waterblommetjie has made it to the top of many a restaurant menu in South Africa, particularly those in the Western Cape.
The pot you need for potjiekos
An African potjie is a three-legged cast iron pot that is made especially for cooking. These are available in many different sizes in South Africa, from very small to quite large. They may be used for all types of stews and also for cooking vegetables and even pot bread. It is the ideal cooking pot for waterblommetjie bredie which is basically a waterblommetjie (water flower) stew (or bredie).
Ingredients for waterblommetjie potjie recipes
If you live anywhere other than South Africa you may be forgiven for wondering what waterblommetjies are and how (or even why) you will include them in your food. But if you live in this part of the world (South Africa that is), you will not only find waterblommetjies on the supermarket shelves, but you will also spot them on dams and other watery areas all over the Western Cape. They are even available in cans from leading food manufacturers.
A typical waterblommetjie potjie recipe
You will need:
500 g boneless mutton or lamb, cut into chunks
1 tablespoon cooking oil
3 onions, sliced
1 teaspoon salt
ground black pepper, to taste
½ cup white wine
3 big potatoes peeled and cubed
1 kg fresh waterblommetjies (or 2 x 410 g cans)
2 big tomatoes, chopped (and if you have to, peeled as well)
You will need to make sure that your fire is burning well before you heat the oil in the potjie over the fire and then brown the meat. Add the onion and fry it gently as you would on a regular stove. Season everything in the pot with salt and pepper. Then you can heat the wine on your stove, and pour it over the meat. Cover the potjie and allow the ingredients to simmer over the coals for between two and three hours until the meat is tender.
When the meat is tender, add the potatoes, waterblommetjies and tomatoes in layer over the meat. Put the lid back on the pot and let the veggies cook for at least another 30 minutes.
Serve with salads or any other South African BBQ recipe.