Biltong pasta potjie – A South African twist to an Italian staple
Nothing transforms an otherwise ordinary dish into a Mzansi taste sensation than biltong.
Indulge in an authentic South African taste with this biltong pasta potjie. Loaded with all the goodness South Africa has to offer, this recipe is sure to hit the spot. Combining biltong with pasta adds so much flavour and taste to this Italian staple.
Nothing transforms an otherwise ordinary dish into a Mzansi taste sensation than biltong. Just make sure that the biltong is not dry. The inner part of the biltong must still be red and soft.
This biltong pasta potjie includes tomato paste. However, if you love to add some pepper to this mouth-watering dish, substitute the tomato paste with pepper sauce. Alternatively, if you want some extra punch, add some chillies.
Pasta has never been so good as with this biltong pasta potjie. It’s absolutely delicious with a fusion of strong flavours! If you have tried this recipe and would love to share your experience, let us know in the comments section of this recipe. You can even send a photo of your prepared dish to us.
Biltong pasta potjie recipeCourse: MainCuisine: South AfricanDifficulty: Easy
1.5 kg pasta of your choice
750 ml sour cream
green and red peppers, finely sliced
5 cubes chicken stock
herbs and garlic to taste
1 kg biltong, sliced
12 large onions, finely chopped
1 kg grated cheddar cheese
500 g mushrooms
8 tablespoons tomato paste (or if preferred use about 6 packets of pepper sauce)
1 kg frozen vegetables of your choice (optional)
- Fry the onions, garlic and green peppers in olive oil until the onions are soft.
- Add the vegetables (optional).
- Place the pasta on top, add the sauce, place lid on and cook for plus-minus half an hour.
- Add the sour cream, mushrooms, mix together.
- The biltong and cheese can now be added to this mixture. Mix well, let it slowly simmer for 30 minutes at low temperature (ash coals work very well).
- Serve with a salad.
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