There are no downsides to the delicious richness of a traditional South African potjie, Chef – except the cooking time! We show you how to get the same tastes without the hours of waiting before you can eat the savoury samp, elevated with butter & beans. Topped with a rich tomato ostrich potjie, loaded with carrot, onion, a special potjie spice, and Worcestershire sauce. Finished with homemade pickled beetroot. Authentic aromas in every bite!
Potjie-style Ostrich & Umngqusho
Potjie-style Ostrich & Umngqusho
with pickled julienne beetroot
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Apple Cider Vinegar
- Carrot
- Cooked Chopped Tomato
- Free-range Ostrich Chunks
- Garlic Clove/s
- Garlic Cloves
- Julienne Beetroot
- Onion
- Onions
- Ostrich
- Potjie Spice
- Red Kidney Beans
- Samp
- Tomato Paste
- Worcestershire Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
UMNGQUSHO
Place the Samp in a pot with 300ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and allow to simmer until cooked through, 20-30 minutes, with the lid of the pot at an angle. Drain the water on completion if necessary and return the pot to medium heat. Add the beans and a generous knob of butter. Cook until the beans are warmed through, 3-4 minutes. Remove from the heat and add seasoning.
PICKLING LIQUID
In a salad bowl, combine the vinegar with 15ml [30ml]|#7DA0D7 of sweetener. Add the beetroot, toss to combine, and set aside in the fridge. Drain the pickling liquid just before serving.
Ostrich
Place a pot over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
POTJIE-STYLE
Return the pot to medium heat with a drizzle of oil. Fry the onion and Carrot until golden, 6-8 minutes. Add the garlic, the tomato paste, the Worcestershire sauce, and potjie spice. Fry until fragrant, 2-3 minutes, and stir in the cooked chopped tomatoes. Add 150ml [300ml]|#7DA0D7 of water. Simmer gently until thickened, 12-15 minutes. In the final 1-2 minutes, mix in the Ostrich, a sweetener (to taste), and seasoning.
TIME TO EAT
Make a bed of Samp in a shallow bowl, top with the potjie-style Ostrich, and side with the pickled beetroot. Isidlo sangokuhlwa silungile, Chef (Dinner is ready, Chef).
UMNGQUSHO
Place the Samp in a pot with 300ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and allow to simmer until cooked through, 20-30 minutes, with the lid of the pot at an angle. Drain the water on completion if necessary and return the pot to medium heat. Add the beans and a generous knob of butter. Cook until the beans are warmed through, 3-4 minutes. Remove from the heat and add seasoning.
PICKLING LIQUID
In a salad bowl, combine the vinegar with 15ml [30ml]|#7DA0D7 of sweetener. Add the beetroot, toss to combine, and set aside in the fridge. Drain the pickling liquid just before serving.
Ostrich
Place a pot over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
POTJIE-STYLE
Return the pot to medium heat with a drizzle of oil. Fry the onion and Carrot until golden, 6-8 minutes. Add the garlic, the tomato paste, the Worcestershire sauce, and potjie spice. Fry until fragrant, 2-3 minutes, and stir in the cooked chopped tomatoes. Add 150ml [300ml]|#7DA0D7 of water. Simmer gently until thickened, 12-15 minutes. In the final 1-2 minutes, mix in the Ostrich, a sweetener (to taste), and seasoning.
TIME TO EAT
Make a bed of Samp in a shallow bowl, top with the potjie-style Ostrich, and side with the pickled beetroot. Isidlo sangokuhlwa silungile, Chef (Dinner is ready, Chef).
UMNGQUSHO
Place the Samp in a pot with 900ml [1.2l]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and allow to simmer for 20-30 minutes, with the lid of the pot at an angle. Drain the water on completion if necessary and return the pot to medium heat. Add the beans and a generous knob of butter. Cook until the beans are warmed through, 4-5 minutes. Remove from the heat and add seasoning.
PICKLING LIQUID
In a salad bowl, combine the vinegar with 45ml [60ml]|#7DA0D7 of sweetener. Add the beetroot, toss to combine, and set aside in the fridge. Drain the pickling liquid just before serving.
Ostrich
Place a pot over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
POTJIE-STYLE
Return the pot to medium heat with a drizzle of oil. Fry the onion and Carrot until golden, 6-8 minutes. Add the garlic, the tomato paste, the Worcestershire sauce, and potjie spice. Fry until fragrant, 2-3 minutes, and stir in the cooked chopped tomatoes. Add 450ml [600ml]|#7DA0D7 of water. Simmer gently until thickened, 20-25 minutes. In the final 2-3 minutes, mix in the Ostrich, a sweetener (to taste), and seasoning.
TIME TO EAT
Make a bed of Samp in shallow bowl/s, top with the potjie-style Ostrich, and side with the pickled beetroot. Isidlo sangokuhlwa silungile, Chef (Dinner is ready, Chef).
UMNGQUSHO
Place the Samp in a pot with 900ml [1.2l]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and allow to simmer for 20-30 minutes, with the lid of the pot at an angle. Drain the water on completion if necessary and return the pot to medium heat. Add the beans and a generous knob of butter. Cook until the beans are warmed through, 4-5 minutes. Remove from the heat and add seasoning.
PICKLING LIQUID
In a salad bowl, combine the vinegar with 45ml [60ml]|#7DA0D7 of sweetener. Add the beetroot, toss to combine, and set aside in the fridge. Drain the pickling liquid just before serving.
Ostrich
Place a pot over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot.
POTJIE-STYLE
Return the pot to medium heat with a drizzle of oil. Fry the onion and Carrot until golden, 6-8 minutes. Add the garlic, the tomato paste, the Worcestershire sauce, and potjie spice. Fry until fragrant, 2-3 minutes, and stir in the cooked chopped tomatoes. Add 450ml [600ml]|#7DA0D7 of water. Simmer gently until thickened, 20-25 minutes. In the final 2-3 minutes, mix in the Ostrich, a sweetener (to taste), and seasoning.
TIME TO EAT
Make a bed of Samp in shallow bowl/s, top with the potjie-style Ostrich, and side with the pickled beetroot. Isidlo sangokuhlwa silungile, Chef (Dinner is ready, Chef).
Frequently Asked Questions
What is the preparation time for Potjie-style Ostrich & Umngqusho?
The preparation time for Potjie-style Ostrich & Umngqusho with pickled julienne beetroot is between 25 and 45 minutes.
What is the total time required to make Potjie-style Ostrich & Umngqusho with pickled julienne beetroot?
The total time required to make Potjie-style Ostrich & Umngqusho with pickled julienne beetroot is between 45 and 65 minutes.
How many servings does Potjie-style Ostrich & Umngqusho provide?
4 servings
What are the main ingredients in Potjie-style Ostrich & Umngqusho?
Apple Cider Vinegar, Carrot, Cooked Chopped Tomato, Free-range Ostrich Chunks, Garlic Clove/s, Garlic Cloves, Julienne Beetroot, Onion, Onions, Ostrich, Potjie Spice, Red Kidney Beans, Samp, Tomato Paste, Worcestershire Sauce
What is the nutritional information of Potjie-style Ostrich & Umngqusho?
Calories: 768, Carbs: 102 grams, Fat: grams, Protein: 47.3 grams, Sugar: 22.6 grams, Salt: 828 grams
How do I prepare Potjie-style Ostrich & Umngqusho?
TIME TO EAT: Make a bed of samp in a shallow bowl, top with the potjie-style ostrich, and side with the pickled beetroot. Isidlo sangokuhlwa silungile, Chef (Dinner is ready, Chef). POTJIE-STYLE: Return the pot to medium heat with a drizzle of oil. Fry the onion and carrot until golden, 6-8 minutes. Add the garlic, the tomato paste, the Worcestershire sauce, and potjie spice. Fry until fragrant, 2-3 minutes, and stir in the cooked chopped tomatoes. Add 150ml [300ml]|#7DA0D7 of water. Simmer gently until thickened, 12-15 minutes. In the final 1-2 minutes, mix in the ostrich, a sweetener (to taste), and seasoning. OSTRICH: Place a pot over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). Remove from the pot. PICKLING LIQUID: In a salad bowl, combine the vinegar with 15ml [30ml]|#7DA0D7 of sweetener. Add the beetroot, toss to combine, and set aside in the fridge. Drain the pickling liquid just before serving. UMNGQUSHO: Place the samp in a pot with 300ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and allow to simmer until cooked through, 20-30 minutes, with the lid of the pot at an angle. Drain the water on completion if necessary and return the pot to medium heat. Add the beans and a generous knob of butter. Cook until the beans are warmed through, 3-4 minutes. Remove from the heat and add seasoning.
What should be prepared from my kitchen to make Potjie-style Ostrich & Umngqusho?
Apple Cider Vinegar, Carrot, Cooked Chopped Tomato, Free-range Ostrich Chunks, Garlic Clove/s, Garlic Cloves, Julienne Beetroot, Onion, Onions, Ostrich, Potjie Spice, Red Kidney Beans, Samp, Tomato Paste, Worcestershire Sauce
How many calories does Potjie-style Ostrich & Umngqusho have?
768 calories
How much fat content does Potjie-style Ostrich & Umngqusho have?
grams
Woolies Products in this dish
