Fruity warthog potjie with chakalaka ADVERtorial

2016-11-22 06:00
Delicious recipes by Wild Meats. Photo: supplied

Delicious recipes by Wild Meats. Photo: supplied

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2 onions
1 tbs garlic
2 tbs cooking oil
1kg warthog potjie bones
1/2 cube beef stock
½ cup hot water
½ tin tomato puree – 205 grams
2.5 tbs curry powder
Half cup red wine (preferably a cabernet sauvignon)
500g wild boar de-boned neck (cut into cubes)
500g potatoes – peeled, cut into cubes and boiled to three quarters complete
350g carrots
Herbal salt
250g dried apricots
½ cup Chutney
½ tin Chakalaka

Fry onions and garlic in pot until soft. Remove from pot. Coat meat with curry powder before browning. Brown off warthog in pot. Do not allow your pot to get too hot at this stage. When meat is nicely sealed then add onions back on top of meat. DO NOT MIX. Make a mix of beef stock cube in one third cup of hot water. Sprinkle this onto the top of the onions. Sprinkle over red wine. Get onto a simmer and leave on low heat, for 1.5 hours. Add tomato puree and chakalaka onto the top. DO NOT MIX. Leave to simmer for a further 30 minutes. Add in peeled and coined carrots. Sprinkle with herbal salt. Cook for 30 minutes. Add in potatoes. Cook until done (maybe 15 minutes). Add in dried apricots and chutney. Remove from heat and stand for 10 minutes.

Mix (now you can do this) and serve with your favourite side dish e.g. rice or gnocchi.

Notes to keep in mind.

• This is a potjie, not a stew. DO NOT MIX until the very end.
• If you have too much liquid you have soup with floaters. A potjie should be almost dry and chunky.
• Do not overcook the vegetables. You want to see what everything is … not land up with a mush.

Enjoy, because cooking is supposed to be wild.


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