Creamy Biltong, Bacon & Cheese Pasta Potjie Recipe

Get the fire going, grab a drink, and settle in for a proper South African potjie. This recipe is designed for four people, with everyone getting involved in the cooking.  There’s no rushing and no complicated preparation, just good food, a slow flame, and plenty of time to enjoy the company while the flavours build. So grab your potjie, gather around the "fire", and let’s cook!

INGREDIENTS 

Before you start

Additional items required:

• Long Nozzle Lighter
• Wet wipe cloths
• Long spoons
• Methanol Liquid Gel Fuel of choice

Prior to your event, slice and dice all ingredients and put them in separate bowls with individual spoons or tongs for each ingredient.

The idea is for each individual to make their own potjie the way they want with whichever ingredients of their choice, BUT some of your guests might not know the basics of cooking. So guide them accordingly.

COOKING INSTRUCTIONS

1. Warm your potjie.  Let the oil warm without smoking.

2. Cook the bacon and vegetables.  Add your raw bacon (or finely cut pork rashers). Cook, stirring, about 5–8 minutes until browned and cooked through; pork rashers may need a little longer. Add onion and capsicum, then cook for 2–3 minutes. Stir in garlic and mushrooms; cook another 2–3 minutes until softened.

3. Season and add water.  Stir in ¼ tsp Worcestershire spice to start. Pour in approximately 120 ml water and bring to a gentle simmer. The spice is salty, so taste before adding more later.

4. Cook the pasta.  Add your 50 g dry shells. Stir once to separate them, put on the lid and simmer gently for approximately 12–18 minutes, depending on the pasta. Check every 3–4 minutes and stir gently so the shells do not stick. Add reserved water 1 tbsp at a time if they are drying out; do not fill the pot to the rim.

5. Make it creamy.  When the pasta is just tender and most of the water has been absorbed, turn the heat down very low. Stir in your 25 ml milk, 15 ml cream and 25 g grated cheddar. Warm gently for 1–2 minutes until glossy and combined; avoid a hard boil.

6. Add the biltong last.  Switch off the heat. Fold in your 50 g thinly sliced biltong and warm it with the residual heat for about 30–60 seconds. Do not simmer the biltong: prolonged cooking can make it tough.

7. Taste and serve.  Taste and add a touch more Worcestershire spice only if needed. Move the hot potjie onto a heatproof trivet. Sprinkle with optional biltong powder and enjoy directly from the pot or spoon into a bowl.

TIPS FOR THE PERFECT MINI POTJIE

• Use small or medium pasta shells; oversized shells take up too much room in a 700 ml pot.
  
  
• Keep the pot comfortably below the rim. If your particular shell shape or mushrooms are bulky, hold back a small amount rather than force everything in.
  
  
• Pasta is the exception to the usual no-stir potjie rule: a gentle stir every few minutes helps prevent sticking.
  
  
• Add water gradually. The amount needed depends on the pasta brand, potjie shape and heat; excess water produces a thin sauce.
  
  
• Lower the heat before adding dairy and cheese to prevent scorching or separating.
  
  
• Wet biltong belongs in at the end. Heat it briefly, rather than boiling it.
  
  
• Use a proper potjie lid lifter or oven glove; mini cast-iron pots and handles become very hot.
  
  
• Choose safe heating. The pot might be small, but it’s still hot.
  
  
• Not a recommended activity for small unattended children
  
  
• Never leave an open burning flame unattended

Optional garnish: 1–2 tsp biltong powder for all four pots, as mentioned in the original serving directions. Do not add extra salt or pepper: the bacon, biltong, cheddar and Worcestershire spice may already provide enough seasoning.