Pea Soup Potjie
800 g neck of mutton, sliced
1 small, whole pork shank
5 l water
100 ml celery sticks, finely chopped
4 strips rindless breakfast bacon, cut into strips
2 large potatoes, peeled and coarsely grated
2 large carrots, peeled and coarsely grated
1 large onion, finely chopped
2 bay leaves
500 g dried split peas
125 ml uncooked rice
salt and pepper to taste
Place all the ingredients, excepting the peas and rice, along with 2 l water in the pot. Cover and bring to the boil. Lower the heat and simmer the potjie slowly for approximately 2 hours.
Add the peas, rice, 2.5 l water and salt and pepper. Cover and simmer for 1 1/2 to 2 hours. If the spoup is very thick, add the remaining 500 ml water, or more. Stir frequently to prevent soup from burning.
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