At a get-together of family and friends, nothing beats the alluring aroma and tantalising taste of a potjie, especially one that simmers with the succulent smack of the sea. Potjiekos has already been a part of our culture for ages, so don’t hurry the process… The longer your potjie cooks, the better it gets.
In the 1990s Sea Harvest decided to farm mussels in Saldanha Bay. Innovative! The mussels grew on thick ropes dangling in the water, protected by cotton bags. By the time the cotton perished, the mussels had grown. All that’s left to do is smother them in creamy garlic butter sauce. Delectable!
Tasty and wholesome, a heartwarming Mussel Chowder is the perfect ‘chow’ on cold winter weekends. As soon as the mercury starts to drop, get a great big pot out, gather your ingredients and get cooking. Just make sure you’ve got loads of crusty bread on the side, to mop your chowder bowl clean.
Many believe that paella happened almost by accident. After royal banquets, the Spanish kings’ servants would mix the leftovers in large pots to take home. The name paella comes from the Arab word “baqiyah” for leftovers. There are as many versions of paella as there are cooks. Here’s ours.