Vegetable potjie with samp & Jason’s Hill Cinsault 2024

Serves: 6–8 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes

Ingredients:

 For the Samp:

•           2 cups samp (dried maize kernels)

•           6 cups water

•           1 tsp salt

For the Potjie:

•           2 tbsp sunflower oil (or olive oil)

•           2 onions, chopped

•           3 garlic cloves, minced

•           3 carrots, peeled and sliced into thick chunks

•           2 potatoes, peeled and cubed

•           1 sweet potato, peeled and cubed

•           2 baby marrows (zucchini), sliced into thick rounds

•           1 cup butternut, cubed

•           1 red pepper, deseeded and sliced

•           1 yellow pepper, deseeded and sliced

•           250 g green beans, trimmed and halved

•           1 can chopped tomatoes (400 g)

•           2 tbsp tomato paste

•           2 cups vegetable stock (or water with 2 tsp stock powder)

•           1 tsp smoked paprika

•           1 tsp mild curry powder

•           1 tsp ground coriander

•           1 bay leaf

•           Salt and black pepper, to taste

•           2 tbsp chopped fresh parsley (for garnish)

Instructions: 

Step 1: Prepare the Samp

1.         Rinse samp under cold water.

2.         Place in a pot with water and salt. Bring to a boil, then reduce heat and simmer for about 1½–2 hours until tender. (Alternatively, soak samp overnight to reduce cooking time.)

3.         Drain and set aside.

Step 2: Start the Potjie

1.         Place your potjie pot over medium coals or heat. Add the oil.

2.         Fry onions until soft and golden. Add garlic and fry for 1 minute.

Step 3: Layer the Vegetables

1.         Add carrots and potatoes first (they take longer to cook).

2.         Next, add sweet potato, butternut, and baby marrows.

3.         Top with peppers and green beans.

(Do not stir; potjie cooking relies on layering.)

Step 4: Add the Sauce

1.         Pour in the chopped tomatoes, tomato paste, and vegetable stock.

2.         Sprinkle in paprika, curry powder, coriander, bay leaf, salt, and pepper.

3.         Cover with the lid and allow to simmer gently for 45 minutes–1 hour, without stirring too much. Check occasionally to ensure it doesn’t burn, adding a little water if needed.

Step 5: Combine with Samp

1.         Once the vegetables are tender, gently fold the cooked samp into the potjie.

2.         Let it cook together for another 10–15 minutes so the flavours combine.

Step 6: Serve

•           Garnish with chopped parsley.

Serve hot, straight from the potjie, with crusty bread or a fresh green salad on the side.