This black mussel and white wine dish is one of my favourite starters to make when we are having people over. It is very easy to prepare and the whole dish can be done under 90 minutes from scratch. As a starter this can easily serve 12 people if you add some bread. Obviously it can also be served as a mains, but be careful, it is very rich.
I’ve been doing the chicken, mango and pasta potjie and various versions of it for quite a while, but never documented the recipe. So here goes. It is a very simple potjie that can be done in 2 hours’ time. It is delicious, but definitely not a banting option.
We had the family over for lunch on Sunday and as my dad loves a good lamb curry, I decided on an Indian menu with the curry made in a potjie over the coals for a South African twist.
Got some kudu neck from a friend of mine and decided to make a potjie with a bit of a Moroccan slant to it.