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South Africa


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Cooked long and slow, the old tradition of 'potjiekos'
cooking fits in really well with camping.
There is nothing nicer than sitting around the camp fire
slurping up some really fine wine or a cold beer and chewing
the breeze with loved ones and friends while the 'pot' cooks.


500g breast of pork, cut into portions
500g neck of mutton, cut into slices
500g shin of beef, cut into slices 2 onions, quartered
2Tbs tomato puree
2 celery stalks, cut into chunks
3 carrots, sliced
2 tomatoes, peeled and quartered
1 green pepper, cut into strips
20ml (1 T salt)
Freshly ground black pepper to taste
1 sprig fresh rosemary or 5ml dry
1 sprig fresh dill or 5ml dry
1 x 340ml can beer, heated
1 punnet mushrooms
1 punnet marrow\'s & patty pans
3 ears sweet corn, cut into small slices
2 beef stock cubes
2 cloves garlic
1 tsp. Coriander Powder
2 Potatoes, quartered


Fry the onions, green pepper and garlic until translucent.
Add the meat and brown.
Add the beer, tomatoes, rosemary, dill, coriander, leeks and stock cubes and bring to boil.
Let simmer slowly until the meat is almost tender.
Layer the vegetables as follows, sweet corn slices, carrots, potatoes, marrow\'s and baby pumpkins.
Once the vegetables are tender add the mushrooms and allow to simmer for 5 minutes.
Mix 1tsp. Bisto (gravy powder), and 2 tsp. Flour or mazeina.
Mix into the pot to thicken the gravy.
Turn the heat down very low and allow to simmer for 5 - 10 minutes.
Watch carefully as now is the time when the pot will burn.


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