AuthorJan BouwerA hearty South African potjie combining pasta, rice, biltong, and sausages in a rich sweet-and-sour sauce topped with melted cheddar cheese.
Heat the oil.
Fry the onions and mushrooms together.
Add the sausages and bacon, and fry for a minimum of 3 minutes. Remove the onions, mushrooms, sausages, and bacon, and set aside.
Add the pasta and rice along with the boiled hot water.
Place the lid on and cook for 20 minutes until the pasta and rice are soft.
Add the vegetables, biltong, and sauce, and cook until the vegetables are done.
Add back the onions, mushrooms, sausages, and bacon until heated through.
Add the cheese.
Put the lid back on.
Let it steam on low heat until the cheese has melted.
Stir thoroughly and serve immediately.
Ingredients
Directions
Heat the oil.
Fry the onions and mushrooms together.
Add the sausages and bacon, and fry for a minimum of 3 minutes. Remove the onions, mushrooms, sausages, and bacon, and set aside.
Add the pasta and rice along with the boiled hot water.
Place the lid on and cook for 20 minutes until the pasta and rice are soft.
Add the vegetables, biltong, and sauce, and cook until the vegetables are done.
Add back the onions, mushrooms, sausages, and bacon until heated through.
Add the cheese.
Put the lid back on.
Let it steam on low heat until the cheese has melted.
Stir thoroughly and serve immediately.
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