Meaty Mondays #7 - Biltong Potjie

Missing the summer when you can cook over an open fire? A potjie (poy-key) let's you carry on over winter without the shorts on in the snow!

A potjie is a 3 legged cast iron pot used for cooking over a fire, great for making a stew in. However if you don't fancy nipping out in the cold to check on the fire, you can just cook it over a conventional stove like a normal stew.

The thing about making something in a potjie, or any stew, is that everyone has there own take. So what we give below is just a loose starter recipe, use your imagination and make it your own!


  • 1 garlic clove, crushed

  • 1 large onion, chopped

  • 250 g bacon, sliced

  • 1-2 peppers, seeded and chopped

  • 500g chopped mushrooms

  • 500g (or more) biltong

  • 500 ml cream

  • grated cheese (cheddar or gouda, lots!)

  • 500g of rice or pasta (your choice, not spaghetti)

  • Beef stock

  • Mixed herbs

  • Olive oil

  • Sea salt and freshly ground black pepper


  1. Get a good fire going and heat the potjie pot over medium coals, or heat your pot on the stove!

  2. Add the oil and fry the onions, garlic and bacon until the bacon is cooked and the onions have softened.

  3. Add the mushrooms and peppers and fry until softened.

  4. Add the rice or pasta and pour in enough stock to cover

  5. Add the salt, pepper and mixed herbs, put the lid on and simmer until the rice or pasta is cooked and for at least 20 minutes

  6. Add the biltong, cream and grated cheese and cook for a further 5 - 10 minutes

  7. Remove from the heat, let it cool slightly and serve!

Let this be a starter, adapt and change as much as you want. You could use more beef and fill out with vegetables instead of rice or pasta, it's all down to what gets your taste buds going. Of course, you should always add biltong!