Check out the best Jan Braai seafood potjie recipe

Nothing is more traditionally South African than a potjie and good company, almost every household love this delicacy.

If you are a township resident into cooking, then, you are already aware that seafood makes the best potjie recipes.

For this reason, learning how to make a potjie in South Africa is not an option that any recipe explorative-chef can turn down.

Besides our selection of seafood potjie (mussels, white fish, and prawns), biltong potjie recipe is another favorite variation of the delicacy.

These two mouthwatering servings have a lot in common except that biltong potjie resep takes in some bacon, mushroom, beef, and some sliced biltong.

Here is a simple cooker’s guide on potjiekos recipes for mussels, white fish, and prawns as seafood.

Potjie ingredients
75 ml of olive oil
4 bay leaves
1½ large sliced onions
2 chopped red chillis
8 sliced cloves garlic
2 heaped teaspoon sugar
2 (125g) sun-dried tomatoes
2 teaspoon chili flakes
1 teaspoon fish sauce
1 cup of water
4 Teaspoons of finely chopped Italian parsley
750g of prepared calamari tubes 2 kg of fresh mussels
500g of cubed kingklip or alternative firm white fish
500g fresh or frozen prawns, shelled, and cleaned Salt to taste
4 (410g) peeled tomatoes, chopped and blended
Lemon wedges for serving
Potjie preparation method
Step 1: Start with tomato base preparation

Place the potjie on a large cast-iron pot or potjie stand and heat it on a medium heat.
Add the cooking oil and onions.
Fry and then stir for a few minutes.
Add chopped chillis and bay leaves.
Add sundried and pureed canned tomato once the onions soften.
Cook as you stir gently for a few minutes for the sauce to thicken before adding chili flakes, salt, fish sauce, and water.
Lower the heating and cook for a few minutes and then add the parsley.
Leave the sauce to cool for proper thickening and store it in a cool place.
Step 2: Continue with seafood preparation

Place the potjie on the braai, taste, and re-season if necessary.
Add kingklip and prawns to the sauce, allowing it to cook about 20 minutes on medium-low heat without stirring for the fish and prawns to cook enough.
Now, add the mussels and let them cook for about 5 minutes.
Meanwhile, use a kitchen paper towel to dry calamari. Use a non-stick pan to fry brown with olive oil on high heat, and then add to the potjie
Gently mix the seafood in the sauce as you season.
Serve the delicacy with slices of crusty bread, white rice, more parsley, and lemon wedges.
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