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Biltong Pot


3 Onions

250g Bacon (chopped up)

1Kg Button or Brown Mushrooms

1 Clove Garlic - crushed

250ml Hot Beef Stock

250ml cream

750ml Rice - cooked750g Biltong sliced

Few sprigs of thyme - leaves picked off the stalks

250g Cheddar Cheese

25g Butter


  • Melt the butter in the bottom of the potjie Add the chopped onions and bacon and saute till the onions are limp & translucent and the bacon is cooked

  • Add the mushrooms & garlic and saute till the liquid has evaporated and they start to go light brown

  • Add the beef stock and thymeAdd the cooked rice and the sliced biltong in layers - a layer of rice, a layer of biltong until all used upAdd the cheese in one layer on top. Cover with the lid and allow to stand for 5-10minutes over low

  • heat coals. If the fire is too hot at this stage the rice will start to burnWhen the cheese has melted remove the potjie from the heat, set aside and leave to stand for about half an hour for the flavors to develop.Just before serving use a large wooden spoon to gently stir the potjie so that all the layers are mixed together and evenly distributed.

  • Serve with salads and pot bread.


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