Braai Life

Menus

A slow Sunday potjie afternoon

A lamb potjie simmered all afternoon, roosterkoek baked beside the pot, sweet-sour beetroot salad and a malva pudding made in the morning.

For 6 people · 4 dishes

Main

Potjie

Lamb potjie (lamb knuckle and vegetable)

Lamb knuckles browned and simmered for hours with coriander, cumin, tomato and red wine under a layer of potatoes and carrots.

Low coals 3 hr 15 min

Bread

Bread

Roosterkoek

Soft bread rolls baked directly on the grid over gentle coals, split and eaten hot with butter.

Low coals 45 min

Side

Sides

South African beetroot salad

Boiled beetroot and sliced onion soaked in a warm sweet and sour vinegar dressing. A make-ahead side that keeps for days.

No fire needed 1 hr 15 min

Dessert

Dessert

Malva pudding (oven or kettle braai)

A light apricot-jam sponge baked in the oven or a closed kettle braai, then soaked while hot with a butter and cream sauce.

Medium coals 1 hr 5 min

A potjie (say poy-key) is a three-legged cast-iron pot, and the stew cooked in it. It takes the afternoon and needs little attention. The roosterkoek (bread rolls baked on the grid) cook beside the pot in the last half hour to mop up the sauce. The salad and pudding are made ahead. The lamb potjie and beetroot salad both serve 6. You need a No. 3 potjie. New to potjies? Read potjie basics.

The day before

  • Make the beetroot salad. It needs at least 2 hours in the fridge, and the flavour gets better after the first day.

In the morning

  • Make the malva pudding in the oven, or on a kettle braai, and pour the sauce over while it is hot. It reheats well.

On the day

  • 5 hours before you eat: Light a wood fire. It takes 45 to 90 minutes to burn down to coals.
  • 3 1/2 hours before: Set the potjie over medium coals. Brown the lamb in three batches, then cook the onions and spices, add the wine, tomatoes and stock, and layer the potatoes, carrots and pepper on top. Do not stir.
  • 3 hours before: Put the lid on. Scrape the coals away so only a few stay under the pot, and simmer gently for 2 to 2 1/2 hours. Light a small second fire to one side, and add two or three fresh coals from it every 30 to 40 minutes.
  • 2 hours before: Make the roosterkoek dough and leave it to rise for about 1 hour.
  • 1 hour before: Shape the rolls and leave them for 20 to 30 minutes, until puffy.
  • 30 minutes before: Green beans on top of the potjie. Roosterkoek on the grid beside the pot over low coals for 15 to 20 minutes, turned every few minutes.
  • 25 minutes before: Take the lid off the potjie so the sauce thickens.
  • 10 minutes before: Take the pot off the coals and let it stand. Warm the malva pudding, covered, in a low oven.

Make it easier

  • The pot should bubble slowly. If the lid rattles, there are too many coals under it.
  • If the pot sounds dry, pour a little hot stock down the side. Otherwise leave it alone.