While doing our road trip we realised the most popular snack next to the road is definitely biltong. All shapes and sizes and types. Biltong. It is a great snack, salty, full of protein and will keep you going for a bit. We collected so much biltong along the way, we thought, let us make the world famous biltong potjie! Another bonus is that all the ingredients are easy to get in small towns where there may only be one shop.
- 250g biltong
- 500g ‘short’ pasta (like penne or shells)
- 2 tots olive oil
- 2 onions (chopped)
- 3 garlic cloves (crushed and chopped)
- 1 punnet (250g) button mushrooms (each sliced in half)
- 1 beef stock cube
- 2 cups boiling water
- ½ cup white wine
- 1 sachet (50g) tomato paste
- 1 packet Denny Alfredo Pasta sauce
- 1 cup full-cream milk
- 250g or more Cheddar cheese (grated)
- ground black pepper (to serve)
- flat-leaf parsley (chopped, to serve)
- Heat the olive oil in your potjie and fry the chopped onions until translucent. Then add garlic and mushrooms to the potjie and continue to fry until the mushrooms are soft.
- Mix the cube of beef stock with the boiling water and add that, the wine and the tomato paste to the potjie. Mix everything well.
- Add the pasta and biltong. Stir everything well and then put the lid on the potjie. Let it simmer for about 5 minutes and then remove the lid.
- Stir in the milk and Denny Alfredo sauce. Now let it continue to simmer covered for about 10–15 minutes until the pasta is cooked and you are happy with the consistency of the sauce. Naturally, you have to check on the potjie in between. If it runs dry and looks like it will burn, you can add a bit more water. Right at the end add the cheese and stir through.
- As soon as the pasta is cooked and you are happy with the consistency of the sauce, the meal is ready to serve – naturally, with extra ground black pepper and freshly chopped flat-leaf parsley.
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