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?
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. 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). 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. 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.
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
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