Pork Potjie with herbed dumplings
I've been here in South Africa less than 10 days and so far I've been bitten by a marmoset, nipped on the tongue by a mongoose, kissed by an elephant after putting my hand in its mouth, and saved a woman who was bogged on the side of the road in seriousSouth Africans love a barbecue (braai in Afrikaans), and I should say that we could learn a lot from them. They mostly use charcoal or wood, which imparts a fabulous flavour to all the foods cooked on them.
A braai is a real event for most South Africans - a ritual, in fact, for most. They love their meat and it is king of the meal. The cuts you get in Africa are prepared differently to what we usually see in Australia, with marinade and rubs used liberally to enhance the flavour of the meat.
PORK POTJIE- 1.5kg pork shoulder, cut into small chunks
- 50mL cooking oil
- 7mL salt
- 3mL pepper
- 4 cloves garlic
- 5mL powdered ginger
- 250mL dry white wine
- 250mL beef or pork stock
- Seasonal vegetables
- Small pickling onions
Heat the oil in the camp oven, add the meat and brown. Heat the remaining ingredients, except the vegetables, in another pot and pour over the meat. Simmer over a medium heat for about two hours.
HERBED DUMPLINGS
- 500mL plain flower
- 10mL baking soda
- 2mL salt
- 2mL onion salt
- 5mL dried parsley
- 250mL milk
- 1 egg
Prepare dumplings half an hour prior to serving. Sift all dry ingredients together. Beat the egg and milk together. Add to dry ingredients and mix well. Allow to stand for about 20 minutes before cooking.
Add vegetables to the pot and simmer for a further 20 minutes. Add the dumplings by the spoonful, replace lid and simmer for a further 10 to 12 minutes.
If extra juice is needed, add some more wine. Serves six.
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