Winter Warmer Potjie Recipes

May 30, 20220

Nothing is more South African than a good potjie, simmered for a couple of hours and served with fluffy rice or soul-warming pap. We all know the classics: lamb pot, rich oxtail, or even the winning creamy chicken pot… but here are some other winter warmer potjie recipes for you to try:

Biltong Pot


  • 1 punnet of white sliced mushrooms
  • 1 finely chopped onion
  • 250ml heavy cream
  • 2 cups of sliced biltong cut in half (not dry)
  • Salt, to taste
  • Butter
  • Olive oil
  • Crushed fresh garlic
  • 1 tbsp. dry mixed herbs
  • 1 cup finely grated cheddar cheese


Add a little butter and olive oil to the pot. When heated, sauté the onions and the garlic for a few minutes. Add the mushrooms and cook until all of the water produced has evaporated. Add the herbs, the biltong, and a little salt.  Mix well. Turn the heat to low and add the cream, stirringgently. Once the cream is heated through, add the grated cheese and stir then leave to melt completely. Serve with your favourite side. (We recommend noodles for this one!)

Recipe adapted from:


Mushroom Potjie


  • 12 baby potatoes, peeled and halved
  • 4 carrots, peeled and sliced
  • 250g brown mushrooms, sliced
  • 250g portabellini mushrooms
  • One large onion, quartered
  • Red pepper, chopped
  • 2 cloves garlic, crushed
  • 15ml fresh ginger, finely grated
  • Fresh red chilli, thinly sliced
  • 15g sugar snap peas
  • 125g cherry tomatoes
  • Tinned tomatoes, chopped
  • 125 ml vegetable stock
  • 30ml fresh mixed, chopped herbs, such as: parsley, coriander or mint


Layer the potatoes, carrots, brown mushrooms, onion, red pepper, garlic, ginger, chilli, snap peas, cherry tomatoes, portabellini mushrooms in the potjie (in this order). Season with salt and pepper after every layer. Add the tinned tomatoes and the vegetable stock. Cover and simmer slowly for approximately one hour until the vegetables are tender. Scatter the fresh herbs over the top. Serve with couscous, rice, or pasta.

Recipe adapted from:




Little Eden

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