Wimbledon White Pot Supreme

By Peter Church

We know most potjiekos chefs stick to the red wine three-bottle rule: One bottle in the pot and two in the chef!

But in my frustration the other day to find decent oxtail for a potjie and my reluctance to part with even one bottle of red, and with a little help from some friends, we devised a Wimbledon White Pot. And, I might add, that after about five more experiments, the white pot is now more popular than the traditional red, even if both are on offer.

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Ingredients:

4 table spoons of groundnut oil

1 kg pork, cut into large cubes

1 whole chicken (remove excess fat)

5 large white onions, chopped

Fresh root ginger, cut finely into strips

12 to 15 garlic cloves, chopped

6 white carrots, cut into large cubes

1 large swede (also knows as rutabaga), peeled and cut into medium sized cubes

Handful of radish, cut in halves

Orange juice

Salt and ground black pepper

1 cup of white sugar

3 yellow pepper, cut into rings

Give yourself enough time to prepare the pot. Between 4 and 6 hours should be sufficient, but also make sure your pot is big enough for all the ingredients.

With the pot over high heat, brown the pieces of pork in the groundnut oil and spice with salt and pepper. Remove from pot.

Brown the onions, ginger and garlic and spice thoroughly.

Reduce the heat and add a cup of orange juice.

Spice the chicken (inside and out) and place in the middle of the pot. Place the pork cubes around the chicken.