Pronounced poy-kee, a potjie is a three-legged cast iron pot traditionally used in South Africa to cook slow-simmered stews over open flames. With its round belly and heavy lid, it locks in flavour and moisture – perfect for rich dishes like this Cape-style seafood version. More than a cooking method, potjiekos is a beloved social ritual that brings people together
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 60 minutes |
| Serves | 6-8 |
| Cuisine | Seafood |
| Diet | Other |
| Preparation | Moderate |
| Calories | 247 |
| Fat | 12g |
| Saturates | 5g |
| Protein | 25g |
| Carbs | 12g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely dice the onion, capsicum, garlic and tomatoes, then deseed and chop the chilli, if using.
Heat the olive oil in the potjie over medium coals and sauté the onion and capsicum until golden. Add the garlic, tomatoes and chilli and cook, stirring often, to prevent catching. Stir in the curry powder, cumin, coriander, paprika, mustard seeds and tomato paste and cook for 1 minute to toast the spices.
Pour in the stock and cream, add the bay leaves, season with salt and pepper and simmer gently for 20 minutes until slightly thickened.
Layer in the seafood in this order: fish fillets first, then squid, mussels and prawns on top. Do not stir.
Cover with the lid, reduce the heat and simmer for 8–10 minutes until the seafood is just cooked and mussels have opened.
Finely chop the parsley and juice the lemon. Pour the juice over the stew and scatter with parsley before serving.
Serve straight from the pot with lemon wedges, rice or pap.
