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.