The Dutch broiler, which was introduced from the Netherlands to South Africa in the seventeenth century, is related to the South African stew known as potjiekos, which can be found in households and cities all throughout southern Africa.
Small amounts of wood or charcoal are used to warm the pot. On the other hand, if fuel is in short supply, turned grass or even dried animal feces may be used. A potjie is a communal pastime, with guests typically engrossed in fireside conversation as it simmers for three to six hours. A potjie is frequently served with rice, spaghetti, or an item that is almost equivalent.
The real recipe has a few 'rules' but is straightforward and simple to prepare. When executed properly, a "potjie" requires almost little supervision and almost cooks itself. As a result, while preparing the meal, you will have an additional opportunity to participate in the organization of your loved ones.
Mixings
▪︎4 tbsp handle of oil or margarine
▪︎1 fresh pepper and bean stew
▪︎3 freshly chopped garlic cloves 500 g of fresh mushroom mushrooms
▪︎1 kilogram of chunked, bone-in stewing hamburger
▪︎Red kidney beans, white kidney beans, haricot beans, dark-eyed beans that have been pre-soaked for the moment, four carrots, and other sporadic vegetables of your choice, normally chopped, total 500 mg.
▪︎ potatoes
▪︎Two cans of creamed sweet corn (mealies).
▪︎Stock for 500 hamburgers
▪︎fifty mixed spices
▪︎Salt pepper
▪︎1/8 cup optional red wine
Guidelines
▪︎Cook mushrooms and onions in margarine with added salt.
Sauté the garlic and bean stew for 2 minutes.
▪︎Place the hamburger on top, replace the lid, and steam for five minutes.
▪︎Add potatoes, carrots, and other veggies.
▪︎Add beans, sweetcorn, 500 ml of beef stock, 50 ml of mixed spices, and optionally, 1/2 cup of red wine.
▪︎Cook for 20 minutes with the lid off.
▪︎90 minutes should be spent stewing with the lid on, watching to make sure the mixture doesn't dry up.
▪︎About 20 minutes ahead to serving, add the fresh mushrooms.