Local is lekker… and so is potjiekos! If you don’t have the time (or patience!) to cook the traditional, slow cooked potjie, this dish is a quick(er) alternative. Plus it’s a great mix of protein and carbs, ideal for a post-race, pre-rugby braai.
2 medium onions, peeled and quartered.
4 garlic cloves, smashed.
1 lemon, halved, plus extra lemon wedges for serving.
1/4 cup seafood seasoning (or a blend of bay leaves, mustard powder, freshly ground black pepper, ginger, paprika, nutmeg, cloves, cardamom & cinnamon)
1kg potatoes or sweet potatoes.
8 mielies, husked and cut in half
1kg prawns, unpeeled.
Melted butter (optional)
Prepare in a large stock pot or potjie.
Add two litres of water, onions, garlic seafood seasoning, lemon halves (squeeze their juice into the water before added the shells), and salt.
Bring to a boil.
Add potatoes and return to a boil.
Reduce heat and simmer until potatoes are just tender (around 20minutes).
Add mielies and chorizo, cook until tender.
Add prawns to the top and allow o steam for 3 minutes.
Take off the fire, stir shrimp into the broth and leave to stand for 3 minutes.
Serve with melted butter and lemon wedges.