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My Butchers Block staff mom takes home the potjie prize!

my butchers block feature staff mom potjie prize

What is more South African thank a potjie kos competition at your local school?

It was a beautiful summers day filled with smiling faces, kaalvoet kinders and amazing potjie scents that filled the air.

One of our very own My Butchers Block moms went to represent with our My Butchers Block potjie Stand and Cutting Board

Ready, set, COOK! As the teams set off, the all moms team put together a mouthwatering, Moroccan Beef potjie. YUM!

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Jy kan maar!

And now, it was time to announce the winners…
To no surprise the ALL MOMS team walked away with the trophy! And the best of all? They were the only women’s team in the competition.

Looking to try this delicious potjie? Find the recipe below!

Moroccan Lamb Potjie Recipe


  • 2T mutton fat or beef lard / vegetable oil
  • 1,5kg beef shin / lamb / beef
  • 2 cloves of garlic chopped
  • 2 large onions chopped
  • 1 thumb size piece of ginger grated
  • 700g butternut ready to cook
  • 500g of potatoes, peeled and chopped
  • 1 small red chilli (1tsp of chilli paste will also do)
  • 4 cardamom pods
  • 1 cinnamon stick
  • 1 bayleaf
  • 1 strip orange peel
  • Salt and Black Pepper to taste
  • 1/4 cup Van Der Hum liquor or Sweet Wine
  • 1/2 cup of boiling water or beef stock
  • Cooked white rice

Here’s the how:

  • Place the pot over hot coals to heat it right through, melt the fat / pour your vegetable oil and brown your meat in batches.
  • Take your pot off the heat and remove the meat, add the onions and stir constantly. Replace the lid, rearrange the coals for a cooler heat and add your pot.
  • Add the garlic, ginger, and stir through the onions.
  • Remove the pot from the coals, take out the onions. Layer the bottom part of the pot with the meat, butternut and potato / sweet potato.
  • Cut a slit into the chilli and place the cardamom pods on the My Butchers Block Potjie Stand and cutting board and press down with your knife on the cutting board side to crack them.
  • Add along with the pot the other aromatics: cinnamon, bay leaf and orange peel.
  • Add salt and pepper to taste
  • Mix the Van Der Hum liqueur or sweet wine into water or stock mix and add to the pot.
  • After 30 min lift the lid to check if the pot is simmering with steam rising. Cook for 2-3 hours while keeping an ear on the pot while rearranging coals to cook the potjie at the same heat and speed.
  • Once the potjie is done, gently bring the meat up through the vegetables to incorporate all the ingredients and flavours.

Your potjie should be ready to serve! Enjoy this heart warming winning recipe!

We would love to see your take on this potjie, take a picture and tag us on social media.

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