Ingredients
3 litres (101 fl oz/12 cups) light chicken stock
250g (9 oz) butter
450g (1 lb/3 cups) maize meal
Directions
In a large saucepan, bring the stock to the boil over high heat. Add the butter and allow it to melt.
Gradually rain in all of the ground maize, stirring constantly as it cooks and thickens. Start by boiling it, stirring as you go.
After approximately 5–10 minutes, it will start to come away from the sides of the pan. This is a sign it’s ready.
Cover, remove from the heat and allow to steam for 15 minutes.
Season with salt before serving.
Source: SBS, by Duncan Welgemoed, https://www.sbs.com.au/food/recipes/pap
Namibian Spicy Peanut & Chickpea Soup
Ingredients
3 tbsp. olive oil
1 large onion diced
2 garlic cloves crushed
thumb-sized piece of ginger root peeled and grated
2 hot red chillis finely chopped
1 teaspoon ground cinnamon
1/2 tsp cracked black pepper
1 medium potato peeled and cubed
400 g pumpkin peeled and deseeded, cut into chunks
1 large green pepper diced
175 g kale thinly sliced
1.2l vegetable stock
400 g tin chickpeas drained and rinsed
60 ml smooth peanut butter
Directions
Heat the olive oil in a heavy-bottomed saucepan. When hot, add the onion, garlic, ginger and chilli, sauté until soft and then stir in the cinnamon and pepper.
Add the potato, pumpkin and pepper, and cook until the vegetables start to soften. Add the kale, stock and chickpeas, cover the pan and gently simmer until the vegetables are soft.
Dissolve the peanut butter in a little boiling water and stir it into the soup.
Season to taste and gently simmer for a further couple of minutes. Serve with buttered rye bread.
Heat the olive oil in a heavy-bottomed saucepan. When hot, add the onion, garlic, ginger and chilli, sauté until soft and then stir in the cinnamon and pepper.
Add the potato, pumpkin and pepper, and cook until the vegetables start to soften. Add the kale, stock and chickpeas, cover the pan and gently simmer until the vegetables are soft.
Dissolve the peanut butter in a little boiling water and stir it into the soup.
Season to taste and gently simmer for a further couple of minutes. Serve with buttered rye bread.
Source: The Veg Space, by Chris & Carolyn Caldicott from World Food Café, https://www.thevegspace.co.uk/recipe-namibian-spicy-peanut-chickpea-soup/
Lamb Neck & Cabbage Potjie
Serves 8
Ingredients
2 tablespoons cooking oil
2 large onions, chopped
14 lamb neck chops (I used chicken drumsticks)
8 ounces bacon, diced
16 small potatoes, peeled and quartered
1 small cabbage, cut in 8 pieces
1 dash lemon juice
2 cups water
1 dash mixed herbs
salt and black pepper
Directions
Heat the oil in a medium-size potjie, then fry the onions, bacon and lamb chops for about ½ hour, stirring from time to time. Cover with lid and leave to cook for about 45 minutes. *if using a crockpot do this step in a cast iron skillet on the stove.
(I cooked the onions and bacon together, transferred it to my crockpot so i could fry up the drumsticks, then arranged them in the crockpot as well.)
Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water and lemon juice mixture, herbs and spices. (Don't stir yet).
Cover with lid and cook for about another 2 hours slowly over medium coals ; (or high in a crockpot) check if there's enough water after a while, and add more if necessary.
Stir through ; the meat should fall off the bones.
Source: Genius Kitchen, by Nyteglori, http://www.geniuskitchen.com/recipe/lamb-neck-cabbage-potjie-455673
Vegetable Potjie
Serves 6
Ingredients
5-6 medium potatoes
1 medium butternut squash
5 large carrots
2 ears of corn
1 small turnip or rutabaga
1 stalk celery
1/2 cup oil
2-3 onions
4-6 cloves garlic
1 teaspoon salt
Black pepper to taste
2 teaspoons dried oregano
2 teaspoon dried basil
1 cup vegetable stock
Directions
Wash the vegetables and cut into chunks.
You can use any other hard winter vegetables that you like.
Heat the potjie over coals until a little bit warm, then add oil.
When oil is hot, lightly cook onions and garlic.
Arrange vegetables in layers on top of onion and garlic mixture.
The ones with the longest cooking times go on the bottom of the pot.
Sprinkle on the seasonings and herbs.
Pour stock over the final layer.
Cover the pot with its lid and simmer over campfire coals for 1.5 to 2 hours.
Leave the lid on until the cooking time is finished.
Source: Potjiekoes World, http://www.potjiekosworld.com/vegetable-potjie-recipes/vegetable-potjie-2/#more-600
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