Back in 2017, I finally documented a campfire staple on the blog: a very simple, sweet and savoury Chicken Mango Pasta Potjie. It was a fantastic baseline, but as with all good outdoor cooking, the recipe was bound to evolve.
With team Xhi-xhom-xhak gearing up for the Silwerkus Potjiekos Kompetisie 2026, it was time to elevate that original concept into a showstopper fit for the Silver Coast. This new iteration takes the tropical soul of the original mango potjie and gives it a massive Caribbean upgrade.
We’ve swapped out the basic chicken spice for a deep, complex homemade Jamaican jerk wet rub, and traded the fresh cream for rich coconut milk to perfectly bridge the heat and the fruit. Instead of dried penne, we are now folding in fresh, wide pappardelle ribbons to soak up that sticky, caramelised sauce. Throw in some dried mango “bombs” simmering right in the broth and a bright, acidic fire-side mango salsa to cut through the richness, and this fusion potjie is ready for the competition coals.
The Brine & Chicken
- 1.8kg chicken (thighs and drumsticks, bone-in)
- 2 litres water
- 100g salt
- 65g brown sugar
- 5ml whole black peppercorns
- 2 bay leaves
- 4 cloves garlic, crushed
The Mild Jerk Wet Rub
- 1 bunch spring onions, roughly chopped
- ½ Scotch bonnet pepper (seeds removed to keep the heat mild)
- 4–5 cloves garlic, smashed
- 1 large knob fresh ginger (about 1.5 inches), peeled and chopped
- 1 small handful fresh thyme sprigs (leaves only)
- 1 Tbsp ground allspice (pimento)
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- 2 tbsp soy sauce
- 1 lime, juiced
- 2 Tbsp dark brown sugar
- 2 Tbsp neutral oil
- 1 tsp kosher salt & ½ tsp black pepper
The Potjie
- 2 large onions, chopped (1 red, 1 normal)
- ½ bulb garlic, peeled, squashed, and chopped
- 1 green pepper, chopped
- 1 red or orange pepper, chopped
- 500g brown mushrooms, sliced
- Mango juice (adjust amount to just cover the meat)
- 1 to 2 handfuls dried mango strips
- 1 can (400ml) full-fat coconut milk (replacing the cream)
- 500g fresh pappardelle
- 25ml tomato paste
- 3 chicken stock cubes
- 7.5ml smoked paprika
- 5ml black peppercorns, crushed
Fire-Side Mango Salsa
- 2 firm fresh mangos, diced
- ½ red onion, finely diced
- 1 handful fresh parsley, roughly chopped
- 1 lime, juiced (or a splash of white wine vinegar)
- A glug of olive oil
- A generous pinch of coarse salt and black pepper
Method
1. Brine the Chicken: 1 day before cooking. Bring 2 litres of water to a boil and stir in the salt and brown sugar until completely dissolved. Turn off the heat, add the whole black peppercorns, bay leaves, and crushed garlic cloves, cover the pot, and let steep for 30 minutes. Pour the liquid into a large heat-proof container. Allow the liquid to cool completely (you can refrigerate it to speed this up) before adding the raw meat. Once the brine is cold, submerge the chicken pieces, cover, and refrigerate overnight. Before applying your jerk paste the next day, remove the chicken, rinse it lightly under cold water, and pat it completely dry with paper towels.
2. Blend and Apply the Jerk Rub: Requires a food processor. Combine all the jerk wet rub ingredients in a blender or food processor and pulse until it forms a thick, chunky paste. Massage 3 to 4 tablespoons of this paste generously over the dried chicken pieces. cover it tightly in a container, and leave it in the fridge overnight, but not longer than 24 hours. Keep any leftover paste in the fridge for future meals.
3. Fry the Aromatics: Medium-high heat. Place your cast-iron potjie over the fire. Add a splash of oil and fry the chopped onions, garlic, and green pepper until the onions become translucent. Remove half of this mixture from the pot and set it aside in a container for later.
4. Brown the Chicken: Watch the sugar closely. Add the jerk-rubbed chicken to the potjie along with the crushed black peppercorns. Fry until the chicken develops a nice brown colour on the outside. Because of the sugar and soy sauce in the rub, turn the pieces frequently so the paste caramelises but doesn’t burn to the bottom of the pot. (Alternatively, braai the chicken pieces over the open coals to get a smoky char, then drop them into the pot.)
5. The Controlled Simmer: 1 hour on mild heat. Pour in just enough mango juice to barely cover the chicken pieces. Add the tomato paste and chicken stock cubes to the pot. The liquids will cool the pot down, so wait for it to reach a gentle simmer, then adjust your coals to maintain a mild heat. Put the lid on and let it simmer slowly for 1 hour. Check occasionally; top up with juice or water if the liquid drops below the meat.
6. Prepare the Salsa: While the potjie simmers, combine the diced mango, red onion, chopped parsley, lime juice, olive oil, salt, and pepper in a bowl. Let it sit in the shade to marinate and draw out the juices.
7. The Mango Bombs: About 5 minutes before adding the pasta, drop the dried mango strips into the simmering sauce to plump up and rehydrate.
8. The Fresh Pasta & Coconut Finish: Final 4 to 5 minutes. Fold in the fresh pappardelle, the can of coconut milk, the 500g of sliced mushrooms, the red/orange pepper, the smoked paprika, and the onion mixture you set aside earlier. Stir gently to combine. Let everything simmer together for exactly 4 to 5 minutes so the fresh pasta cooks and the coconut milk heats without splitting.
9. Rest and Garnish: Do not skip the resting phase. Remove the potjie completely from the heat. Let it sit undisturbed for at least 15 to 20 minutes. This allows the pasta to soak up the juices and the rich flavours to settle. Serve by spooning the fresh Fire-Side Mango Salsa directly over the top of the bowls to reintroduce a bright, fruity punch.
