Ooooh that is definitely a skill worth learning!! My basic recipe (this is subject to personal preferences) which feeds about 8 people: Size 4 pot, low- medium heat Brown 4-5 roughly chopped onions, I like mine in slithers the length of the onion about 2cm wide. If you are using lamb chops/neck chops I prefer browning it over the open fire (braai style) and seasoned with salt and pepper, then add to the pot. Add 1 bottle of dry red wine, open a second and poor a glass for yourself. Once the pot starts simmering start stirring every half a glass of wine, or 15-20 minutes. Let 3.5hours pass with the pot simmering nicely. By this time you should be well seasoned, and not handling sharp objects anymore so it is suggested that you pre-cut the vegetables. Add the sliced potatoes (or baby potatos if you are using those), let the pot cook for another 30 minutes. If the sauce does not cover the potatoes you can add some water to cover it all. Dissolve 1 tablespoon of mezina (or whatever the spelling is) together with a packet of brown onion soup with about 300ml of water Add the balance of the veggies, mushrooms, baby marrows, patty-pans, and carrots. Cook for another 30 mins Start the rice on the stove, and add some bread dough you bought from SPAR and rolled in balls on top of the potjie (on top of the veggies). The top of the veggies should just be covered in fluid at this time. Once the rice is done so is the dumplings. PS. Once you start adding the veggies DO NOT STIR!!! I however give the pot a good stir before I add the dough.. PSS. All times above are just indications and subject to change depending on wine levels.
