Central African Potjiekos

Ingredients

Central African Potjiekos differs from the original South African version in terms of the choice of ingredients and spices. While the South African Potjiekos often includes ingredients like beef, lamb, and vegetables such as potatoes and carrots, the Central African version incorporates local ingredients such as goat meat, plantains, and cassava. The spices used in Central African Potjiekos are also influenced by the region's flavors, with a focus on earthy spices like coriander, ginger, and cayenne pepper. We alse have the original recipe for Potjiekos, so you can check it out.

• 500g (1.1 lb) goat meat, cubed 500g (1.1 lb) goat meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 2 tomatoes, diced 2 tomatoes, diced
• 2 plantains, peeled and sliced 2 plantains, peeled and sliced
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups (350g) cassava, peeled and cubed 2 cups (350g) cassava, peeled and cubed
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large cast-iron pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until translucent.
3. 3.
   Add the cubed goat meat to the pot and brown on all sides.
4. 4.
   Sprinkle the ground coriander, ground ginger, and cayenne pepper over the meat and stir well to coat.
5. 5.
   Add the diced tomatoes, sliced plantains, chicken broth, and water to the pot. Stir to combine.
6. 6.
   Cover the pot and simmer over low heat for 1 hour, or until the meat is tender.
7. 7.
   Add the cubed cassava to the pot and continue to simmer for an additional 30 minutes, or until the cassava is cooked through.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Central African Potjiekos hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Goat meat — Ensure that the goat meat is cubed into bite-sized pieces to ensure even cooking and tenderness.
• Plantains — Choose ripe plantains with yellow skin for a slightly sweet flavor. If ripe plantains are not available, green plantains can be used, but they will have a firmer texture.
• Cassava — Peel and cube the cassava just before adding it to the stew to prevent discoloration.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper according to your preference.
• If you can't find goat meat, you can substitute it with lamb or beef.
• Serve the Central African Potjiekos with a side of steamed rice or crusty bread to soak up the delicious flavors.
• Make sure to simmer the stew over low heat to allow the flavors to develop fully.
• Leftovers can be refrigerated and reheated the next day for an even more flavorful meal.

Serving advice

Serve the Central African Potjiekos in individual bowls, garnished with fresh cilantro. Accompany it with a side of steamed rice or crusty bread to complete the meal.

Presentation advice

Present the Central African Potjiekos in a rustic cast-iron pot, allowing the rich colors of the stew to shine through. Garnish with a sprig of fresh cilantro for a pop of green.