What could possibly beat a crayfish potjie? Not only are these critters known as the West Coast’s red gold, but a potjie with crayfish tails is the stuff of superlatives.
Ingredients for 6: 6 uncooked crayfish tails; 2 tomatoes peeled and diced; 150 gm sliced mushrooms; 1 medium onion chopped; 1 green pepper chopped; 1.5 litres water; 10 ml dried parsley; juice of a lemon; 45 ml cooking oil; 750 ml uncooked rice; 1 packet white onion soup; 10 ml garlic salt.
Method: Allow the parsley to soak in the water for 15 minutes. Heat oil in a size 3 potjie and cook the rice for a few minutes. Add onions and peppers to brown until soft. Add the parsley water and all other ingredients, barring the crayfish. Sprinkle with salt and cover. Simmer VERY slowly for 30 minutes or until the rice is almost done.
Then place the tails on top and simmer for 15 minutes. Take care not to undercook the crayfish. But overcooking is even worse …. unless you fancy chewing your way through dry and floury tails.
Don’t overwhelm the potjie’s delicate taste with lavish side dishes. Keep it simple with a crisp garden salad and Bob’s your uncle!
