NOTHING BEATS THE TASTE
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 and drained
1 tin Kidney Beans, rinsed and drained
1 tin Chopped Tomatoes
1 x 50g IMANA Super-Sheba Vegetable Flavoured Potjie Mix Sachet
400g Sweet Potato, peeled & chopped
300g Butternut, peeled & chopped
650ml Water
Coriander (Optional)
Sour Cream or Double - Cream Yoghurt (Optional)
Salt and Pepper, to taste
METHOD
Prepare all the ingredients - chop, slice and measure out.
Place the potjie pot over hot coals and 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 Flavoured Potjie Mix sachet with 650ml water in a jug and add to the potjie pot. Cover & simmer slowly for 30 minutes.
Add in the chopped tomato, chickpeas and kidney beans and simmer for another 30 minutes, until vegetables are soft and cooked through.
Season with salt and black pepper.
Serve with fresh coriander and sour cream or double-cream yoghurt (optional).
