Potjiekos

This recipe was submitted by my South African friend Heather

Usually a mixture of chicken and pork or chicken and mutton is used. You can use only chicken or fish as well if you wish. The secret is to layer the food: the things which take the longest to cook first, and the others on top. Things like small marrows, or peas can be added later. It must NEVER BE STIRRED and must be cooked on a low heat for about 6-8 hours. It is preferable to do it in a black, 3-legged pot on the fire, but I prefer to use my gas stove which has a special top to take the pot.

( I just used a heavy pot on my gas stove )

I first brown the onions, then the meat with garlic, a little whole ginger and a few curry seeds. Then I layer the food - first the meat, the potatoes, the carrots and anything else in the vegetable line I decide to put in. I also use a tin of tomato paste and 2 packets of soup - with half of the water only as all the moisture is retained. Add some extra salt and black coarse pepper. - That's it - Let it simmer for 6-8 hours and serve with rice and salad. It is usually delicious, better than any stew could ever be!! ENJOY!!