A HERITAGE WE CAN BE PROUD OF...
Vegetable potjie emerged from South Africa as a creative way for home cooks to showcase seasonal produce, using a cast-iron pot to slow-cook a medley of fresh vegetables and herbs. This dish became a favourite for vegetarians.
INGREDIENTS
2 Tbsp Sunflower Oil
⅔ Garlic Cloves, crushed
1 Onion, chopped
1 tin Chickpeas, rinsed & drained
1 tin Kidney Beans, rinsed & drained
1 tin Chopped Tomatoes
1 x 50 g IMANA Super-Sheba Vegetable Potjie Mix Sachet
400 g Sweet potato, peeled & chopped
300 g Butternut, Peeled & chopped
650 ml Water
Coriander (optional)
Sour Cream or Double - Cream Yoghurt (optional)
METHOD
Prepare all the ingredients - chop, slice & measure out.
Place the potjie pot over hot coals & add oil and butter. Allow to heat up until bubbles appears.
Add in the onions, garlic and allow to cook 3 - 4 minutes.
Add in the chopped sweet potatoes & butternut.
In a jug, mix the IMANA Super-Sheba Vegetable Potjie Mix sachet with 650 ml water in a jug and add to the potjie pot. Cover & simmer slowly for 30 minutes.
Add in the chopped tomato, chickpeas & kidney beans and simmer for another 30 minutes, until vegetables are soft and cooked through.
Season with salt & black pepper.
Serve with fresh coriander and sour cream or double-cream yoghurt (optional).
