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Potjie bread from Transkei

This recipe is from our dear friend Nomsa Maliwa. She is Xhosa and grew up in Qumbu in the Transkei in Eastern Cape in South Africa

You will need this for a bake potjie size 12 or larger:
1 tbsp (15 ml) dry yeast
1 tsp (5 ml) salt
4 tbsp (60 ml) sugar
15 dl (1,5 L) cake flour
7-10 dl (700-1000 ml) warm water

Good to know:
Potjie bread is baked in a potjie with a flat bottom and smooth straight sides. The potjie is never placed on the coals directly. Instead, start baking the bread slowly by putting a few coals on the lid. After 20-30 minutes, scrape the coals to the side and place the pot where the fire was. Let the coals surround the pot in a circle about 20 cm away.
It is good to turn the pot a few times during the baking for the bread to bake evenly.
Be careful when lifting the lid so that no ashes fall into the potjie!

Bake the Potjie bread like this:

Mix flour, dry yeast, sugar and salt in a large bowl. Add warm water (max. 45°C), little at a time, while stirring until you have a dough that can be kneeded. Kneed for quite a while with floury fingers, until it is no longer sticky.

Butter the potjie and the lid well on the inside. Place the dough in the potjie with the lid on. Set it to rise where it is warm, for example, in the sun. Let the bread rise for about 1 hour. In the mean while, make the fire. When the bread has finished rising, place the pot near the fireplace and put a few coals on its lid. Let it bake like this for ca 20 minutes. Then make place for the pot in the fireplace, surrounded by coals about 20 cm away. Turn the pot every 15 minutes. Keep the coals on the lid of the pot. Bake for another 15-30 minutes, or as long as it takes for the bread to become light and sound “hollow”. Check it now and then during the baking. When the bread is finished, remove it from the pot and let it cool off under a cloth on a basket. This bread tastes wonderful to a barbeque or to a potjie!

Click here for a printable version (.pdf))

Orange Cake from Citrusdal

This dessert cake can be baked in the coals after you’ve made a barbeque or a potjie. It will be ready just in time for you to finish the supper. It is lovely if still warm with a lightly whipped cream, ice cream or custard.

You will need this for a bake potjie size 12:

For the cake:
250 g butter or margarine
2 ½ dl (250 ml) sugar
4 eggs
2 tsp (10 ml) vanilla sugar
4 tsp (20 ml) baking powder
A pinch of salt
7 ½ dl (750 ml) cake flour
½ dl (50 ml) milk
2 ½ dl (250 ml) raisins
½ dl (50 ml) orange liqueur
Coarse rind from 2 oranges

For the sauce:
2-3 dl (2-300 ml) freshly squeezed juice from 2-3 oranges
1 tbsp (15 ml) orange liqueur
½ dl (50 ml) sugar

Make the Orange cake like this:

Soak the raisins in 50 ml orange liqueur. Butter the bake pot and lid well on the inside. Stir butter and sugar to a creamy paste in a bowl. Stir in the eggs, one at a time. Add flour, vanilla sugar, baking powder, salt, orange rind, and the liqueur-soaked raisins. If the raisins are covered with flour when you add them, they won’t sink to the bottom during the baking. Add the milk. The batter should be a little thick. Pour the batter into the buttered bake potjie.

Remove the coals in the fireplace and place the pot in a circle of coals about 20 cm away. Place some coals directly on the lid. Let the cake bake for about 45 minutes and turn the pot every 15 minutes for even baking. In the meanwhile, mix the ingredients for the sauce.

When the cake is ready, remove from the heat. Prick a few holes with a fork and pour over the sauce. Because the sauce is cold, pour it slowly over the cake. Keep the lid on, so it stays warm for longer.

This cake is best when still a little warm with lightly whipped cream, ice cream or vanilla whip.

Click here for a printable version (.pdf))