Biltong Pot Poitjie Recipe


  1. 30 ml (2 T) olive oil
  2. 1 onion, chopped
  3. 6 x fresh green chilli and chopped
  4. 1 x yellow pepper, seeded and chopped
  5. 1 x red pepper, seeded and chopped
  6. 1 x green pepper, seeded and chopped
  7. 1 x garlic clove, crushed
  8. 2 x 200 g button mushrooms
  9. salt and freshly ground black pepper
  10. 750 ml (Any Brand) cooked pasta (Penne)
  11. 1 kg biltong, sliced
  12. 2 X 200 g bacon
  13. 2 x 200 g Chorizo
  14. 200g Cheese grillers (sliced)
  15. 200 g salami sticks (sliced)
  16. 200 g gouda grated cheese
  17. 45 ml (3 T) flat leaf parsley, chopped
  18. Sauces (Nandos Peri Peri, Sweet Chilli, Tomato Sauce)


  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, cheese grillers, chorizo, salami sticks and fry until slightly softened.
  4. Add the beef stock and bring to the boil.
  5. Add the (half cooked) pasta and the biltong in layers.
  6. Sprinkle the cheese and the parsley on the top of the last layer.
  7. Add your favourite sauce depending on your type of dish (Sweet or Hot)
  8. Cover the potjie pot with the lid and simmer gently over low heat coals for 15 - 20 minutes or until the cheese is melted and the pasta heated though.
  9. Sprinkle over the biltong and serve hot.