8 – 10 medium tomatoes
8 baby potatoes
3 finely chopped onions
1⁄2 packet bacon (or 2carbanossi )
6 table spoons soy sauce
2 – 4 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.