Photo: Ji-Elle via Wikimedia Commons (CC BY-SA 4.0)

Sample recipe

Chicken and Vegetable Potjie

Name: Chicken and Vegetable Potjie
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: South African
Ingredients: 1kg skinless chicken thigh fillets, halved; 2 tsp smoked paprika; 1 tsp dried mixed herbs; 1 tsp salt; black pepper; 1 tbsp sunflower oil; 1 onion, chopped; 1 tbsp ginger and garlic paste; 500g baby potatoes, halved; 3 carrots, cut into chunks; 400g butternut, peeled and cut into chunks; 200g green beans, trimmed; 1 can chopped tomatoes (400g); 250ml chicken stock (low-salt); 2 bay leaves; fresh parsley

Skinless chicken thighs layered with baby potatoes, carrots, butternut, green beans and tomato, cooked slowly in one pot. Big on flavour, light on oil.

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Time: 1 hr 40 min; 25 prep · 75 cook
Effort: Takes some care
Serves: 6

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A potjie is about patience, and about not stirring. This one works in a cast-iron pot over coals or in a heavy pot on the stove, so nobody has to wait for a braai day.

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Evelyn's Tip

Put the vegetables that take longest (potatoes and carrots) at the bottom, closest to the heat.

— Evelyn

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Chicken and Vegetable Potjie

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Umngqusho (Samp and Beans) with Vegetables

Morogo with Tomato and Onion, and Pap

Step 1: Season the chicken

Step 2: Brown the chicken

Step 3: Add the onion

Step 4: Layer the vegetables

Step 5: Add the sauce and cook slowly

Step 6: Check and serve

Pan-Grilled Hake with Quick Chakalaka