Category Archives: Potjie

Perfect Pumpkin Potjie

Perfect Pumkin Potjie

Get ready to savour the mouth-watering flavours of baked pumpkin, generously filled with a medley of seasoned vegetables!


  • 1kg Pumpkin
  • 10 Pickled Onions, cut into halves
  • 5 Cloves Garlic, cut into thin pieces
  • 250g Corn
  • 2 Carrots, cut into rings
  • ½ Cauliflower, cut into florets
  • 1 cup Peas
  • 2 ripe Tomatoes, skinned and chopped
  • 1 tbsp. Vegetable Spice
  • 30 ml Olive Oil
  • 125g Sun-dried Tomato Pesto
  • 250 ml Durban Curry Cook-In Sauce
  • 10 ml Vegetable Stock Powder
  • 60ml Hot Water


  1. Start with your braai to get low hot coals.
  2. Grease your Best Duty Bake Pot (#12)  and set aside for later use.
  3. Using a sharp knife, begin by carefully cutting a ‘lid’ from the top of the pumpkin removing and discarding/ re-using the pumpkin seeds.
  4. Note: There are various creative ways you can re-use the seeds in your next dishes; such as toppings for salads, blend to make a pesto sauce or roast for a tasty snack!

  5. Carefully place the pumpkin inside of your greased Bake Pot.
  6. In a medium bowl, combine all the vegetables and give them flavour by seasoning with Vegetable Spice. Gently toss the ingredients with a mixture of olive oil. Add the Sun-dried Tomato Pesto and Durban Curry Cook-In Sauce to the bowl and stir.
  7. Mix the Vegetable Stock with the water and leave until further use.
  8. Pack the seasoned vegetables into the hollowed-out pumpkin and pour the Vegetable Stock mixture into the pumpkin.
  9. Securely replace the pumpkin lid and then cover the Bake Pot with its own cast iron lid.
  10. To ensure an even bake, cook the pumpkin over low coals and scoop a heaped layer of coals on the Bake Pot lid ensuring even heat distribution.
  11. Leave to cook for +-1 hour over the coals. Alternatively, you can achieve the same result by baking the filled pumpkin in an oven set at 180°C for +-1 hour.
  12. Remove from the coals/oven and leave to cool for half an hour. Enjoy!

Best Beef Potjiekos

Best Beef Potjiekos


  • 700g Beef Stew, cubed
  • 1 Onion, chopped
  • 30 ml Oil
  • 1 Butternut Squash, peeled and cubed
  • 4 Carrots, peeled and sliced
  • 4 Potatoes, peeled and halved
  • 6 Baby Marrows, sliced
  • 1 tsp. Cayenne Pepper
  • 1 ml Dry Rosemary
  • 1 ml Dry Thyme
  • 30 ml Dried Parsley
  • 1 Tomato, peeled and sliced
  • ½ packet Curry Flavoured Instant Soup
  • Salt, to taste
  • Black Pepper, to taste

For the Curry Mixture:

  • 1 tbsp. Mild Cape Curry Powder
  • 1 tsp. Mustard
  • 1 tsp. Garlic
  • 1 tsp. Ginger, crushed
  • 100 ml Vinegar
  • 125 ml Brown Sugar
  • 500 ml Warm Water


  1. Start your braai until you have low to medium hot coals.
  2. For the Curry Mixture: While your coals are reaching its desired temperature, you can start making a curry mixture. In a large bowl, dissolve the curry powder, mustard, ginger, garlic, brown sugar, vinegar and 500ml hot water. Set aside.
  3. For the Potjie: Place your Best Duty Pot 3-Leg (#3) or your Best Duty Bake Pot (#12) along with your Collapsible Potjie Tripod on the coals.
  4. Heat the oil in your pot and fry onion for +-4 minutes, or until soft. 
  5. Add the beef and a small quantity of curry mixture and braise till meat starts to colour. Give your pot a good stir using your Wooden Spoon.
  6. Add the cayenne pepper, rosemary, thyme and parsley.
  7. Add potatoes, butternut, carrots and baby marrow to your pot and the rest of the curry mixture. Add the remaining water to keep your pot from drying out and cook till the vegetables start to soften. Add salt and pepper to taste, stir well, cover with the lid and simmer for +- 1 hour and 30 minutes.
  8. Add the tomato and instant curry soup powder to thicken the potjie mixture, cook for +-10 minutes and serve on a bed of rice.

Bobotie Potjie

Bobotie Potjie | Best Duty | Recipes


For the curried mince:

  • 3 slices bread, cut into pieces and crusts removed
  • 350 ml Milk
  • 2 tbsp. Vegetable Oil
  • 2 tsp. Butter
  • 2 sliced Onions
  • 2 Garlic Cloves (1 tsp. garlic paste can be used as an alternative)
  • 2 tbsp. Mild Curry Powder
  • 2 tbsp. Fruit Chutney
  • 2 tbsp. Apricot Jam
  • 1 tbsp. Worcester Sauce
  • 1 tsp. Turmeric
  • 2 tbsp. Red Wine Vinegar
  • 1 kg Beef Mince
  • 1 Beef Stock Cube, crumbled
  • 1.5 tsp. Salt
  • 100 ml Sultanas
  • 1 Egg, lightly beaten

For the savoury custard topping:

  • 2 Eggs
  • 1 Pinch Salt
  • 1 Pinch Turmeric
  • 6 Bay Leaves


For the bread:

  1. Place the bread pieces in a bowl and cover with milk. Leave to soak and prepare the curried mince.

For the curried mince:

  1. Preheat the oven to 180°C.
  2. In your Best Duty #10 Bake Pot, heat the oil and butter over medium heat. Add the chopped onions and garlic and fry until the onions are soft and translucent.
  3. Add the curry powder, chutney, apricot jam, Worcester sauce, turmeric and red wine vinegar to your pot and stir the ingredients together. Leave to fry whilst stirring for +- 2 minutes.
  4. Drain the bread from the milk and mash it with a fork. Reserve the milk for the savoury egg custard topping.
  5. Gently add the mince, mashed bread and sultanas to the spicy onion mix in the Bake Pot. Sprinkle salt to taste and crumble the beef stock cube into the Bake Pot. Give all the ingredients a stir and gently fry until the mince has browned.
  6. Remove the Bake Pot from the heat and stir in the lightly beaten egg.
  7. Spoon the meat mixture into a greased Best Duty #10 Bake Pot and smooth the top.

Prepare the savoury custard topping:

  1. Break the two remaining eggs into the leftover milk and add a pinch of salt and turmeric to the mixture. Whisk until the yolks are well mixed in.
  2. Gently pour the mixture over the top of the meat in the Bake Pot and place the bay leaves on top.
  3. Bake on the middle shelf of the oven for +- 1 hour and serve. Enjoy!

Mussel Potjie


  • 1 kg black mussels (in shells)
  • 2 onions (peeled and finely chopped)
  • handful thyme leaves
  • oil to fry
  • 250 ml white wine
  • 1 L fresh cream
  • 30 ml butter
  • 4 garlic cloves (crushed)
  • 60g fresh parsley (chopped)
  • Sea Salt and Black Pepper to taste
  • lime wedges


  1. Clean the mussels by removing the beards and soaking the mussels in clean water. Drain the water and set the mussels aside until needed.
  2. Heat the oil in a large cast iron potije pot over medium coals, cook the onions and the thyme leaves in a little oil until the onions are soft and translucent.
  3. Add white wine and cook over medium heat until the liquid is reduced by half and the alcohol has evaporated.
  4. Add the fresh cream and cook over low heat, another 20 minutes. Stir in the garlic and butter. Season to taste and remove from heat.
  5. Steam the mussels in a pot of salted water, covered by a lid, until the shells open. Discard any unopened mussels.
  6. Add the mussels to the sauce, garnish with fresh parsley, and serve with toasted bread and lime wedges for squeezing.
  7. Ready to serve.

Oxtail Potjie


  • 1 kg oxtail
  • 45 ml oil
  • 1 onion (chopped)
  • 375 ml beef stock
  • 60 ml red wine
  • 3 garlic cloves (whole)
  • 3 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon thyme
  • Sea Salt & Black Pepper to taste
  • 10 pickling onions (peeled)
  • 3 celery sticks (chopped)
  • 2 carrots (peeled & chopped)
  • 12 baby potatoes


  1. Heat the oil in a large cast iron potjie pot over hot coals or in a bake pot on the stove.
  2. Brown the oxtail in batches until golden.
  3. Add the onion and sauté.
  4. Add the beef stock, red wine, tomato paste, garlic cloves, bay leaf and thyme.
  5. Season and then simmer for about 2 – 3 hours, adding more stock if required until the oxtail is tender and about to fall off the bone.
  6. Add the pickled onions, celery, carrots and potatoes during the last 20 minutes of cooking.
  7. Remove cloves and bay leaf before serving.
  8. Serve with rice, mash or homemade bread

Biltong Potjie


  • 1.5 kg Biltong
  • 2 Mushrooms (tins)
  • 6 Sliced Onions
  • 2 Tomato paste (tins)
  • 2 Sour Cream 250g
  • 1 kg Pasta
  • 2 Green Peppers
  • 4 blocks Chicken Stock
  • Grated Cheddar Cheese
  • 2 teaspoons Mixed Green Herbs
  • 1.5 litres Water (boiling)


  1. Fry onion until soft, add mushrooms and fry slightly; then add green pepper and fry.
  2. Make sauce of: boiling water, green herbs, chicken stock and tomato paste.
  3. Add to pot with onion, mushrooms and green pepper.
  4. Add remaining water & when this is boiling add pasta and cook until al-dente.
  5. Add biltong and sour cream.
  6. Mix well and add grated cheese to the potjie pot. Stir through as it melts.
  7. Ready to serve.

Lamb Curry Potjie


  • 1 kg lamb cut in pieces
  • Oil to cover base of pot
  • 2 large Onions finely chopped
  • 3 Tomatoes finely chopped (or blended if your prefer)
  • 5 small to medium Potatoes, quartered
  • 30 ml Chopped fresh coriander


  • 2 large cinnamon sticks
  • 2-3 bay leaves
  • 2 whole aniseed
  • 1 tsp. fennel seeds
  • 1 tsp. jeera seeds
  • A sprig of curry leaves
  • 1 tsp. crushed green chillies
  • ½ tsp. turmeric powder
  • 2 tbsp. crushed ginger and garlic mix
  • 3 level tsp. chilli powder of your choice
  • 1 tsp. dhania powder
  • 1 tsp. jeeru powder
  • 1 tsp. garam masala
  • Salt to taste


  1. Cover the base of your potjie pot with oil and heat.
  2. First add your cinnamon sticks, aniseed, bay leaves, jeeru and fennel seeds and stir.
  3. Now add in your onions, curry leaves, chillies, turmeric, ginger and garlic paste.
  4. Braise for 3-4 minutes.
  5. Add garam masala, jeeru powder, dhania powder and your chilli powder to your pot and still well until all of the spices combine.
  6. Now add in your lamb pieces and salt to taste.
  7. Mix until the meat is coated with masala.
  8. Put the lid on your potjie and cook/braise on moderate heat for a few minutes. Stir from time to time until meat is well braised.
  9. Add in your potatoes and cover with water. Let the potjie cook on a low heat for at least an hour.
  10. Add small amounts of water at a time when ever needed so that the curry does not get burnt. Don’t stir.
  11. When potatoes are half cooked add the chopped tomatoes.
  12. When potatoes are fully cooked and you have enough gravy, give the curry a nice good stir and sprinkle in chopped coriander over the curry.