Game meat is a specialty in South Africa, and people tend to overcomplicate things to remove the “wild” taste. I believe that the larger the game, the less “gamey” the meat tastes. Smaller game like impala, blesbok, and springbok have a distinctive flavour, much like Karoo lamb. That’s why it’s important to know which herbs and spices complement these flavours and balance the taste to match what we are accustomed to. I hope you enjoy this flavour journey in this recipe.
Useful Information
Herbs and Spices
Subtle flavours are important when working with any type of meat. You don’t want to mask the taste, aroma, or texture, but rather enhance the unique qualities of the meat. Traditionally, cloves are used in South African game recipes, but there are so many other herbs and spices to explore that can create a wonderful combination.
Mace: The outer layer of the nutmeg seed, with a milder aroma. Perfect with starchy dishes like mashed potatoes, rice, and curries.
Smoked Paprika: A smoky form of Spanish paprika that adds a flavour sensation and balances well with game meat.
Cloves: Use sparingly, but they are a staple in game meat recipes. If you’re not a fan of cloves, consider cardamom.
Cardamom: Available in various types, some varieties have a smoky aroma reminiscent of a campfire in the bush.
Turmeric: Adds a beautiful yellow colour to the curry potjie and brings that characteristic curry flavour.
Masala: In my cookbooks, I offer a wide range of recipes for making your own Masala. For me, a Masala isn’t complete without fenugreek, which gives off a strong aroma. Masala also contains ginger, cinnamon, white pepper, and chilli powder.
Cooking Terms
Searing: Browning meat at high heat to lock in the juices, ensuring a juicier and more flavourful end result.
Stock: Always add hot stock to a hot pot. Cold stock can cause the meat to become dry and flavourless.
Gemsbok Shank and Neck Potjie
Servings: 6
Ingredients
- 2 kg Gemsbok shanks and neck
- 1 cup cake flour
- ¼ cup sunflower or olive oil
- 1 kg pickling onions, cleaned and whole
- 1 celery stalk, thinly sliced
- 1 kg baby potatoes, unpeeled
- 4 carrots, sliced into rings
- 1 packet mixed dried fruit
- 1 packet oxtail soup powder
- 1 vegetable stock cube, dissolved in 2 cups boiling water
- 1 can coconut cream
- 1 tablespoon garlic, minced
- 1 tablespoon masala
- 3 pinches cloves or cardamom, ground
- 1 teaspoon smoked paprika
- 2 pinches mace
- 1 tablespoon turmeric
- Salt and pepper to taste
Instructions
- Heat a deep cast-iron pot or three-legged pot until smoking hot.
- Lightly sprinkle the shanks and neck with flour, turning the meat to ensure an even coating.
- Pour oil into the pot and brown the meat in small batches on all sides. Remove and repeat until all the meat is browned.
- Return the meat and celery to the pot, then add the hot stock. Cover with a lid and reduce the heat to a simmer. Let it cook for about 60 minutes, monitoring the liquid levels. Add 1 cup of boiling water if the liquid gets too low.
- Add the potatoes and carrots, and cook for 25 minutes.
- Add the onions and dried fruit, and cook for another 20 minutes.
- Combine the remaining ingredients and pour over the boiling mixture. Reduce the heat and let it simmer with the lid on for 10 minutes.
- Remove from the heat and allow to rest for 10 minutes before serving.
Creamy Mashed Potatoes
Ingredients
- 6 medium potatoes, boiled with the skin until soft
- 100 g butter
- 50 ml milk
- ¼ teaspoon mace or nutmeg
- ½ teaspoon freshly ground black pepper
- Salt to taste
Instructions
- Peel the potatoes while they are still warm and mash them well.
- Add the milk and butter, and mix thoroughly. If the mixture is still too coarse, continue mashing.
- Add the spices and mix well. Serve warm.
Variation:
Fry 1 cup finely chopped onions and ¼ cup fresh dill in 30 g butter until golden. Steam the onions with a pinch of salt for the first 10 minutes, then add to the mashed potatoes.
Serve generous spoonfuls of the creamy mashed potatoes on preheated plates, topped with enough potjiekos, and enjoy!
Source: www.annelienpienaar.co.za by Annelien Pienaar
Servings: 6
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