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Tomato Bredie

810 medium toma­toes
500-​600g lamb
8 baby pota­toes
3 finely chopped onions
12 packet bacon (or 2carbanossi )
6 table spoons soy sauce
24 tspoons bisto
1-​2 table spoons finely chopped Rose­mary
salt and pepper

This is a South African tra­di­tional pot. Once again there are many vari­a­tions to this, but I think that this is more or less the basic (and best ) ver­sion of this very pop­u­lar pot. This recipe is almost as it was pub­lished in a cook­book by Matie Brink, This is potjiekos.


In this pot lamb must be used. Brown the meat in a cast iron pot at high heat. Remove the meat from the pot and then fry the onions and bacon. Add the meat back into the pot and stir well. Add salt and pep­per to taste. Add the pota­toes in a layer on top of the meat.

Chop the toma­toes fine and mix the Rose­mary and soy sauce together in a bowl. Add this layer on top of the pota­toes. Allow all of this to sim­mer until the pota­toes are almost done. Some­times this pot becomes very watery, then mix the bisto with a lit­tle water to thicken the pot.

Now here is my lazy part. Spe­cially when the pot is very watery I add a cup of rice to the pot. As most of the flavour of this dish is in the sauce, the rice absorbs most of the water trap­ping the flavour. This also saves me from wash­ing another pot.

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