Packed with rich and robust flavours, served alongside fluffy dumplings, this traditional South African classic claims the spotlight at any braai. This delectable stew is easy to prepare and budget-friendly, making it the ultimate pick for your laid-back weekend gathering.

Ingredients

Potjie

  • 600 g high-quality pork neck bones
  • 1/3 cup all-purpose flour
  • 2 tbsp high-heat cooking oil (like grapeseed or avocado)
  • 1 large yellow onion, finely diced
  • 400 g fresh, mixed vegetables (carrots, peas and bell peppers)
  • 1 packet hearty stew mix combined with 2 cups of water (or substitute with brown onion soup powder)
  • 1/2 cup chutney
  • Salt and freshly ground black pepper to taste

Dumplings

  • 2 cups whole wheat flour
  • 4 tsp baking powder
  • 1 sp sea salt
  • 1 cup full-fat milk

Instructions

  1. Start by placing your potjie over the fire once the flames have subsided and the coals are glowing. Add the oil and finely diced onion to the potjie.
  2. Saute until golden brown, season with salt and pepper, then set aside half the sauteed onions.
  3. Dust the pok bones with flour. Add them to the potjie and sear until a rich brown crust forms.
  4. Return the set-aside onions to the pot, along with mixed vegetables and stew mix. Stir to coat all the ingredients evenly.
  5. Introduce the chutney for a sweet-tangy note. Cover the potjie and let it gently simmer for about 30 minutes.

For the dumplings

  1. Sift the whole wheat flour, baking powder and salt into a bowl. Gradually add milk, stirring until a spoon-scoopable consistency forms. Allow the batter to rest briefly.
  2. As the stew thickens, drop spoonfuls of dumpling batter atop. Ensure enough space between dumplings for expansion.
  3. Cover and let it simmer for 10 more minutes until the dumplings rise and cook through.
  4. Serve your pork potjie hot, optionally garnished with fresh herbs and delight in the harmonious blend of traditional flavours and contemporary ease.