One-p t meals for wintery days!

KEEP IT SIMPLE. WINTER IS NO TIME FOR FANCY-PANTS MENUS BUT RATHER HOT, NOURISHING, EASY-TO-PREPARE, ONE-POT MEALS WHEN CAMPING. ONE-POT MEALS SIMPLIFY THE PROCESS AND MAKE THE CAMP COOKING EXPERIENCE SO MUCH EASIER!

One of the biggest advantages of one pot cooking is having fewer dishes to wash, which means you have more time hanging out in front of your campfire. Fortunately, there are a lot of great meal ideas that you can cook outdoors in a single piece of cookware! Potjiekos is a South African favourite one-pot meal that is prepared in a cast iron pot over open fire and mostly enjoyed with roosterkoek or rice.

Chef Zandi Manyaku, AKA Ms Hush shares her favourite potjiekos recipe:

A few tips to consider

• Prepare ahead of time.

• Plan your meals.

• Pack one pot, one pan, one small braai grid and a small coffee flask.

• Do not pack glassware.

• Pack mostly disposable cutlery.

• Consider the weather and location of your campsite to ensure a pleasurable cooking experience.

• Plan to eat perishables first.

• Pack more non-perishable meals like tinned meat and vegetables, pastas, rice, cooking sauces and dehydrated foods.

• Pack vegetables like carrots, butternut, potatoes, sweet potatoes, and onions that do not spoil quickly.

• Pack dried fruit instead of fresh fruit.

• Long life milk is a much better option than fresh milk when you’re camping.

• Rusks with hot coffee or tea is your easy go-to breakfast meal for the day.

• Pack snacks like nuts, pretzels and crisps.

Beef Potjiekos

Beef Potjiekos Ingredients

• 1.5 to 1.8kg stewing beef, cut into chunky cubes

• 2 tablespoons garlic infused olive oil, plus more

• 1½ teaspoons coarse salt, cracked

• 1½ teaspoons mixed pepper (white & black)

• 1 tablespoon smoked paprika

• 400g canned tomatoes & onions

• ¾ cup Coca-Cola

• 1 cup red wine

• 1 cup chilli beef stock liquid (dissolve 2 cubes in boiling water)

• ⅓ cup soy sauce, ginger and sesame flavour

• 2 tablespoons harissa

• 1 packet of spring onions (75g), thickly sliced

• 5 garlic cloves, crushed

• 1½ teaspoons crushed ginger

• 3-4 bay leaves

• 2 teaspoons fresh thyme, chopped and divided

• 2 teaspoons fresh rosemary, chopped and divided

• Fresh vegetables i.e. Baby potatoes, mini corn and chunks of carrots and baby marrows.

• 2 medium-sized chillies, chopped (optional)

• Fresh coriander, for garnish (optional)

• Greek yogurt , for serving (optional)

Method

1. Season and rub beef with salt and pepper. Drizzle with 2 tablespoons olive oil and continue to massage with hands until well coated. Set aside for at least 20 minutes before cooking.

2. Place the pot on the fire and heat the oil.

3. Add meat gradually to potjie and fry until golden brown and crisp.

4. Add half of the onions and fry until fragrant.

5. Stir in paprika, harissa paste, ginger and half of the garlic.

6. Add canned tomatoes, soy sauce, wine, beef stock and Coca-Cola. Mix well before adding bay leaves, half of the rosemary and half of the thyme. Mix well and place the lid on pot. Allow to gently simmer for 60-70 minutes.

7. Add the potatoes and the carrots first and cook for about 30-40 minutes before adding the baby marrows and the mini corn. Stir in remaining garlic, spring onions, chilli, thyme and rosemary.

8. Taste and adjust seasoning by adding salt and pepper or a sweetener i.e. sugar or sweet chilli sauce.

9. Replace the lid and simmer for another 20-30 minutes or until cooked.

10. Remove the pot from the fire, add chopped coriander (optional) and serve hot with a dollop of Greek yogurt, and creamy mashed potatoes or rice.