Rich, hearty, and warm. This potjie is not your usual meat and veg, Jan Braai says “In Southern Africa, especially in our neighboring country of Namibia, there exists a strange yet common habit of mixing red wine with Coke and drinking that for pleasure. It’s called katemba and this phenomenon can also be experienced in other countries with similar climates to that of Namibia like Spain where it’s called kalimotxo. In this recipe, I changed the coke to ginger ale and it works just as well! While you may frown upon this at first, the fact of the matter is that this is a flavour combination that works very well, especially in a potjie with the meat Namibia is famous for, beef! I like to use a cut like chuck steak for this meal as it has a lot of flavour, can stand up to cooking for a while, and the intramuscular fat means the meat does not dry out too much.”
1.5 kg chuck steak (deboned and in cubes)
1 tot olive oil
2 onions (chopped)
2 cloves garlic (chopped)
1 tot paprika
1 tsp chilli powder
1 tsp salt
1 tsp black pepper
2 tomatoes (chopped)
1 tot tomato paste
1 tin Fitch&Leeds Ginger Ale (or use 1 cup Coke)
1 cup red wine
sour cream (optional, for serving; a tub/cup is more than enough)
fresh bread (for serving)
fresh chopped herbs (for serving, basil/parsley/rocket/coriander will all do the trick
MEGAMASTER RECIPE TIPS
Serve with samp, rice or fresh bread.
If you can’t find beef chuck, you can substitute with any beef stew meat or even lamb.
If you don’t have ginger ale, use cola as the base of the sauce.