Namibian cuisine is influenced to a large degree by South African cooking, though Namibia has about 12 different tribes which have various types of food, most of which are recipes passed down from their periods of colonial influence from South Africa and Germany. The meal this week for our recipe Wednesday is Paella Potjie from Swakopmund.

Paella Potjie or potjie is a South African Stew dish cooked in a large three legged pot over coals. Often cooked as a meal during a social gathering. This African recipe is a  great option for comfort food, a spoonful makes you go ahhhh.

This dish is inspired by our city of the week on afrotourism.com, which is Swakopmund, a mainly German/Afrikaans speaking beach resort town in Western Namibia.

So if you like to try new things like I do, whip up your cooking tools and let’s get to work!

 

Cooking Time: 135 minutes

Serves: 6

Ingredients: 1⁄4 cup cooking oil

3 red sweet peppers (seeded and cut in strips)

1 large onion, chopped

1 lb pork, cubed

2 pound (1 kg) Lamb shoulder or Lamb neck

4 cups boiling water

1 teaspoon saffron

4 bay leaves

2 chicken stock cubes

2 lbs kingklip or white perch fillets, cut in strips

12 ounces prawns, frozen

1 lb rice, uncooked

Salt and pepper

8 ounces frozen green peas

1 lemon, juice only.

 

Cooking Methods: Heat the oil in the pot. Lightly brown the pepper, onion, pork and lamb. Cover and simmer slowly for an hour or until the meat is nearly done.

Potjiekos

Cooking-Potjie-kos

Add the saffron, bay leaves and chicken stock cubes to the boiling water and set aside.

Place the fish and prawns on top of the meat, followed by the rice, carrots and peas.

PaellaOnTheFire

Season with salt and pepper to taste.

Add the saffron water little by little as the rice boils dry. Simmer the potjie gently until the rice and peas are done and all the liquid has nearly boiled away.

Paella should be loose and the rice should not be soggy. Add the lemon juice just before serving and stir well.

PaellaPotjie

To cook in a crockpot cook on high.

 

Recipe inspired by: Nteglori

 

 Feel free to email us at [email protected] on what you think or share your African recipes or follow/tag us on instagram so we can like your foodie pictures or send your recipe to be featured.

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Miriam Chiazor

Miriam Chiazor

Content Editor
Miriam is the cornerstone of content planning, fiercely dedicated to resolving the critical issues of the day. She loves a good challenge, thrives on deadlines, pressure and learning new things.
Miriam Chiazor
Miriam Chiazor
Miriam Chiazor

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