KASI COALS, POTJIE RECIPE, KOB INN

Ingredients

4 to 5 Warthog shanks, cut in half 

1 onion, roughly cut 

3 Garlic cloves 

2 carrots peeled and roughly cut 

1 bunch of celery, roughly cut 

1 cup flour 

S&P 

Smoked paprika 

3 whole chilli 

Tomato Paste 

+- bottle of red wine 

3 cups chicken stock 

1 Butternut, cut into cubes 

3 Courgettes, cut into cubes 

1 cup frozen peas 

Sage 

Half cup cranberries 

Half cup dried apricots 

Method

In a potjie, fry the celery, carrots, onion, garlic, thyme for few minutes, then add smoked paprika and sage. 

Add tomato paste, 2 spoons and allow to cook off. 

Add bottle of wine – cook off alcohol 

Dust shank portions in a mi of flour, S&P and brown each on individually in a pan with hot oil. 

Once browned, add to potjie once the alcohol has cooked off. 

Add stock and allow to simmer for 3 hours. 

After 3 hours, add your butternut and taste for seasoning. 

When there’s about 5 minutes to go, add your courgettes and let simmer for 2 minutes. 

Finally, add your peas, cranberries and dried apricots and leave until ready to serve.