Pulses and "potjiekos" trending

Left to right: Ansie van der Merwe (AGT Foods Africa), Henriette Gilchrist (AGT Foods Africa), Nuala Lawlor (Trade Commissioner Canadian High Commission Trade Office) and Sandra McCardell (High Commissioner to South Africa - Namibia, Lesotho, Mauritius and Madagascar)

The AGT "Potjiekos" cook-off is part of a global initiative to promote pulses. The aim is to increase awareness, demand, utilisation and production of pulses worldwide.

A "potjie" is the perfect dish for adding pulses, i.e. chickpeas, lentils, beans and dried peas. Pulses are some of the most overlooked yet critical food sources on the planet. With South Africa facing serious water shortages, pulses need to be marketed to the South African public as a healthy, cost effective and tasty alternative to meat, or even as an addition to meat.

"Potjiekos" has been part of South Africa’s culture for many centuries. Its re-emergence in the late 1970s coincided with the increase in meat prices at the time and it was then that food magazines and books started publishing articles and recipes on "potjies". Fifty years later, the message needs to be even stronger to change mindsets and eat for a healthier and sustainable world. The 2016 International Year of Pulses is the single largest opportunity to increase awareness of pulses.

National Dish of South Africa - Traditional Potjie

Chrstphr.jones via Wikimedia Commons

Ingredients

1 large knob of butter or oil (30 mL, 4 tbsp)
3 onions, chopped
1 fresh chili pepper, finely chopped
3 garlic cloves, crushed
500g pack of fresh mushrooms, whole
1kg stewing beef (bone on), cut in chunks
500g mixture of sugar beans, red kidney beans, white kidney beans, haricot beans, black-eyed beans (pre- soaked overnight)
4 carrots, roughly chopped and other seasonal vegetables of your choice
12 baby potatoes
2 tins of creamed sweet corn
500mL beef stock
50mL mixed herbs
Salt and Pepper to taste
1/2 cup red wine (optional)

Method

Braise onions and mushrooms in butter and flavoured salt.
Add chili and garlic and sauté for 2 minutes.
Add beef, return the lid and let it steam for 5 minutes.
Add carrots and potatoes and other vegetables. Cover and let steam for 5 minutes.
Add beans, sweetcorn, 500ml beef stock, 50mL mixed herbs and ½ cup red wine (optional).
Cover pot and leave to cook for 20 minutes.
Keep covered and simmer for 1.5 hours, monitoring to ensure that mixture does not dry out.
Add the fresh mushrooms about 20 minutes before serving.