Biltong Potjie


Serves 4-6
Prep Time: 30 min
Cooking Time: 20 min


  • 250 g mushrooms, sliced
  • 250 g biltong
  • 30 ml olive oil
  • 2 onions (chopped)
  • 3 garlic cloves (crushed and chopped)
  • 1 beef stock cube/1 tsp powder
  • 1 cup Rugani 100% Carrot Juice
  • 1 cup ZZ2 100% Romanita Tomato Juice
  • 500g penne or large pasta tubes
  • Fresh Rugani Carrots, sliced
  • Patty pans
  • Baby potatoes
  • 200 ml cream
  • Sundried tomatoes
  • Ground black pepper (to serve)
  • Flat-leaf parsley (chopped, to serve)


  • Heat the olive oil in your potjie and fry the chopped onions until translucent.
  • Add garlic and mushrooms and continue to fry until the mushrooms are soft.
  • Mix the cube of beef stock with a little boiling water and add that to the garlic & muchrooms.
  • Add the Rugani 100% Carrot Juice and the ZZ2 100% Romanita Tomato Juice to the potjie. Mix everything well.
  • Add the pasta, biltong and baby potatoes. Stir everything well and cover the potjie with the lid. Let it simmer for about 5 minutes and then remove the lid.
  • Continue cooking, checking every 5 minutes to ensure that it does not cook dry. If it does cook dry, add some more juice.
  • Cook for 15 minutes, add the cream and cook for another 5 minutes.
  • Add the sundried tomatoes.
  • When the pasta is cooked the potjie is ready to serve.
  • Top with ground black pepper and freshly chopped flat-leaf parsley.

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