Logan Draghoender, a 39-year-old mechanic from Missionvale in Nelson Mandela Bay, recently walked away with the coveted title of PE Express’s first ever potjie master.
Here is his winning recipe:
His Brown Gravy Kudu Potjie and vegetables can be served with yellow samp and salads.
Ingredients are estimated and not exact.
Ingredients:
1kg or more kudu meat pieces (cubes)
Small pack baby potatoes or 7 to 8 medium size potatoes
6 to 8 carrots
500g garden peas
1 decent size chopped onion
1 cut red tomato
Diced green/red and yellow peppers
1 100g tomato paste
2 tablespoons garlic and ginger (crushed)
2 tablespoons brown sugar
1 tablespoon mixed dried herbs
1 teaspoon cumin seeds
1 teaspoon turmeric powder
A few cinnamon sticks and bay leaves
3-4 cut through green chillies
2 dried red chilies
1-2 tablespoons mixed curry powder (Home mix)
1 tablespoon green masala mix (Home mix)
½ cup of maas milk
Some fresh coriander
Some meat tenderiserMSGbicarbonate of soda (Tenderisers)
Some white or brown vinegar
¼ cup oil (enough for potjie pot size number 3)
1 packet any brand onion and beef soup
1-2 stock cubes
ICYMI | ‘PE Express’ crowns its first Potjie Master winner
Method
- Set your kudu pieces to boil adding some tenderiser or any of the listed tenderisers.
- Add some vinegar to the boil, just a bit.
- When the bubbling stops, add cinnamon sticks and bay leaves.
- Let the boiling go on for about an hour, maybe less or more heat dependent on slow cooking or fast boiling.
- During this time, clean and cut carrots into round slices.
- Peel potatoes and cut to required size or cut baby potatoes into halves.
- Rinse off garden peas.
- Add stock cubes to hot water and dissolve.
- Rinse off kudu pieces once desired softness/texture is achieved.
- Place potatoes and carrots into potjie pot with some water and sugar allowing a quick boil to half cook.
- Add oil and chopped onion.
- Add in cut tomato and diced coloured peppers.
- Add garlic & ginger.
- Add tomato paste.
- Add all dry spices.
- Add both red and green chillies.
- Put in the kudu pieces to a low heat, braise with all spices.
- Add stock cubes.
- Bring all ingredients to a simmer.
- When carrots and potatoes are soft, add garden peas.
- Mix soup packet and some maas in a cup.
- Add to your potjie overall, with some salt – stir up lightly.
- Garnish the top while the potjie is heated with coriander leaves.
- Leave on a low heat for 7 to 10 minutes and remove.
