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
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.
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.
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.
To cook in a crockpot cook on high.
Recipe inspired by: Nteglori