Potjie No: 1 and 3
Serves: 6
Cooking Time: 5 hours
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Ingredients
1 guineafowl
250 g spek
30 ml butter
2 medium carrots, diced
2 onions, sliced
2 whole cloves
6 black peppercorns
1 bay leaf
1 sprig fresh thyme or 5 ml dried
7 ml salt
Freshly ground black pepper to taste
250 ml dry white wine
250 ml meat stock
500 g brown lentils, soaked overnight in cold water
Method
Wash guineafowl thoroughly under cold running water.
Cut into portions.
Dice spek and keep pork rind to cook with guineafowl.
Place spek and rind in potjie and fry until crisp.
Remove spek and set aside.
Add butter to fat in potjie.
Add carrot and onion and sauté until transparent.
Remove from potjie and set aside.
Add guineafowl a few pieces at a time and brown.
Spoon vegetables on top of guineafowl and sprinkle with spek.
Tie spices in a muslin bag and heat with remaining ingredients, except lentils, in smaller potjie.
Add to guineafowl.
Cover with lid and simmer for 3 – 4 hours or until guineafowl is tender.
Drain lentils and place on top of guineafowl.
Replace lid and simmer for another 30 – 40 minutes or until lentils are tender, adding more warm stock if necessary.
