Perfect Pumpkin Potjie: A Delicious South African Bake

Ingredients

• 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

Directions

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.

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!

4. Carefully place the pumpkin inside of your greased Bake Pot.
5. 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.
6. Mix the Vegetable Stock with the water and leave until further use.
7. Pack the seasoned vegetables into the hollowed-out pumpkin and pour the Vegetable Stock mixture into the pumpkin.
8. Securely replace the pumpkin lid and then cover the Bake Pot with its own cast iron lid.
9. 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.
10. 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.
11. Remove from the coals/oven and leave to cool for half an hour. Enjoy!