Biltong Potjie Recipe | Rhodes Quality


  • 30 ml (2 T) olive oil
  • 1 onion, chopped
  • 200 g bacon
  • 1 x yellow pepper, seeded and chopped
  • 1 x red pepper, seeded and chopped
  • 1 garlic clove, crushed
  • 200 g button mushrooms
  • 1 x 410 g can Rhodes Whole Kernel Corn, drained
  • 125 ml beef stock
  • salt and freshly ground black pepper
  • 750 ml (3 C) cooked pasta (shells or fusilli)
  • 250 g biltong, sliced
  • 200 g gouda cheese
  • 45 ml (3 T) flat leaf parsley, chopped

to serve: 45 ml (3 T) biltong powder (optional)


  1. Heat a potjie pot over medium coals.
  2. Add the oil and fry the onions, bacon, peppers and garlic until the bacon is cooked and the peppers have softened.
  3. Add the mushrooms and fry until softened.
  4. Add the Rhodes Whole Kernel Corn
  5. Add the beef stock and bring to the boil.
  6. Add the pasta and the biltong in layers.
  7. Sprinkle the cheese and the parsley on the top of the last layer.
  8. Cover the potjie pot with the lid and simmer gently over low heat coals for 20 minutes or until the cheese is melted and the pasta heated though.
  9. Sprinkle over the biltong powder, if using, and serve hot.
Cooking Tip

Use wet biltong which can soften easily in the potjie. This dish can be made on a stove–top and finished in the oven if preferred.


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