Potjie No: 3
Serves: 6
Cooking Time: 2 hours
Ingredients
500 g pork, cubed
5 chicken thighs, halved
1 kg kingklip fillets, cut into pieces
400 g frozen prawns
500 g mussels
500 g calamari
500 g crabsticks
60 ml cooking oil
3 red peppers, sliced
1 large onion, chopped
1 litre boiling water
5 ml saffron
4 bay leaves
2 blocks chicken stock
500 g uncooked rice
250 g frozen peas
Salt and pepper to taste
Juice of 1 lemon
Method
Heat the oil in the pot.
Slightly brown the peppers, onion, pork and chicken.
Cover with the lid and allow the potjie to steam for 1 hour or until the meat is almost tender.
Mix the saffron, bay leaves and chicken stock in the water and stand one side.
Pack the seafood on top of the meat, then the rice and finally the peas.
Flavour with salt and pepper.
Pour the saffron water little by little as the rice cooks dry.
Allow the potjie to simmer slowly until the rice and peas are done and the fluid is virtually cooked away.
Pour the lemon juice over just before serving and stir well.
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