Ultimate Braai Master: Roads Less Travelled Cookbook Giveaway (Recipe Included)

After committing to preparing the potjie for the Ultimate Braai Master: Road Less Travelled Cookbook review, I began sourcing ingredients.   Boy, was it hard getting sheep tongues and sheep tail!  I couldn’t find the tongues then ended up buying sheeps heads and the recipe calls for 6 tongues.   I’m sure you can imagine my dilemma! However, it all turned good!

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Like all other potjies, this one also takes long to prepare.  It is a social dish for a social gathering when no one is in a hurry.  The end results are utterly amazing.  We had a good bottle of wine to go with the potjie…

Judging by the spices that go into the dish one might think it is spicy.  On the contrary, the flavour is rather fragrant than spicy.  The recipe was from the audition rounds by the Karoo duo, the Berry Bright Food Fanatics and it made it into the cookbook!  That alone should give you an idea of how good it is.  Find the recipe below!  Hope you get to try it out and enjoy it as much as we did!

Now it’s time for the GIVEAWAY!

Penguin Books, Cooked in Africa, Ultimate Braai Master and myself are giving away one cookbook to a lucky reader!  All you need to do is to tune into SABC3 at 20.30 tomorrow night  and watch episode 8 of Ultimate Braai Master Season 2, then answer the following question:

Which team is eliminated and what did they prepare in their elimination round? 

You can enter by commenting on this post, Mzansi Style Cuisine Facebook page or commenting on twitter @mzansicuisine.  All names with the correct answers will be entered into a draw and Penguin Books will send a copy right to your door step!  Simple as that!

Book Details:

Title: Roads Less Travelled: The Ultimate Braai Master Second Series

Authors: Justin Bonello with Bertus Basson & Marthinus Ferreira, written by Helena Lombard

Publisher: Penguin Books

Recommended Retail Price: R230.00

Availability: Available at all good book stores

Follow @UltimateBraai and join the conversation #UltimateBraaiMaster and some use the hashtag #UltimateBraai

Tongue and Tail Pojie Recipe

By Nicole & Suzanne

During the audition rounds for Season 2 of Ultimate Braai Master I met the Berry Bright Food Fanatics, who had travelled all the way from the Karoo to compete in Cape Town. They made this tongue and tail potjie and it secured a spot in my memory (forever) and a spot on the road trip of a lifetime. My point? That’s how good it is! This potjie should definitely go onto your dinner table for a special occasion!



6–8 sheep tongues, cleaned and left in salted water overnight – do this the same day you make the curry paste

a glug of olive oil

500 g lamb knuckles

2 kg sheep tails – you can try and get these at your local butcher, but chances are you need to know a Karoo farmer

about 5 garlic cloves, crushed and chopped

2 chunks of ginger, bruised

Worcester sauce

garlic-, ginger- and sesame-flavoured soy sauce

Maldon salt and cracked black pepper

half a bottle of good quality port or red wine

a small packet of baby potatoes, unpeeled

about 2 handfuls of pickling onions, peeled

a packet of baby carrots

a small handful of fresh rosemary


Make this the night before the big event and store in an airtight container.


2 heaped tablespoons of medium to hot curry powder

2 teaspoons of turmeric

2 teaspoons of ground coriander

3 teaspoons of ground cumin

4 whole star anise

1 tablespoon of whole mustard seeds, ground

1 tablespoon of garam masala

6–8 curry leaves

4–6 cinnamon sticks

1 stalk of dried lemon grass, bruised and chopped

1 dried chilli, chopped

a splash of red wine vinegar

about ¾ cup of apricot jam

2 teaspoons of sugar

Mix everything together to form a paste. Dip your finger in and if it tastes too sweet, add more vinegar. Too sour? Add more sugar.

Bring a pot of salted water to the boil, add the sheep tongues and simmer for about an hour. Take them out and keep to the side. Pour the water out of the potjie. Put the potjie back over the fire, pour in a decent glug of olive oil and pop in the knuckles, tails, garlic, ginger, a couple of splashes of Worcester sauce and loads of soy sauce. Stir every now and then, frying the meat until it’s brown. Once this is done, put the sheep tongues back into the pot and fry for another 15 minutes, stirring often. Season with salt and pepper, then add about half a bottle of port or red wine. Reduce the heat, put the lid on and simmer very gently for about an hour and a half, or until the meat starts to soften. There has to be enough liquid in the pot during this cooking time otherwise the meat will burn … and I promise you, once that happens, the whole potjie will taste of burnt meat and it’ll be ruined. You won’t be very popular, so keep an eye on it.

Once you’ve successfully browned the meat like a pro (I hope), the Berry Bright ladies advise layering the vegetables on top then pouring over the curry paste. They say that you have to press down on the vegetables with the back of a wooden spoon to ensure that the curry paste mixes with the rest of the pot. I say stir the curry paste into the potjie first, and then start layering vegetables on top. Put a couple of sprigs of fresh rosemary on top of the vegetables, then pop the lid back on. Simmer gently on a low heat for another hour and a half until the potatoes are cooked. NEVER ever stir the pot. If you notice that there’s not enough liquid while it’s cooking, add a splash of water every now and then, but be very careful not to drown the vegetables! It’s potjiekos … not soup!

Author Info


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comments ( 8 )

  • Flee

    Ohhh Thuli, First off I’ve been away for a little while and I come back to see the most fantastic beautiful new website. Well done, Congrats, Kudo’s, this looks AWESSSOOMME!!
    I will be glued to the screen tomorrow to see the answer… Have a super day and enjoy..
    Flee 🙂

    • Hi Flee!:-)

      Good to see you back! I missed seeing your full of life comments! You better watch tomorrow, this is a great cookbook!

      • Flee

        The dish was Oysters Thermidor, a calamari cocktail and Pickled fish and it was done by the Boerrie brothers… Sad to see them go.

  • Tendai

    Is it okay to substitute the sheep tongue,lamb tail and knuckles with cattle parts?

    • Hi Tendai,

      You know what I forgot to mention? I couldn’t get the sheep tail and I ended up using Oxtail, which I had to cook longer. I cooked it with the tongue and the end result, it was falling off the bone…To answer you question, I’m sure you can but bare in mind that the beef takes longer to cook and beef tongue and sheep tongue come in different sizes. Hope this helps. Don’t forget to watch the show tomorrow!

  • Dini

    Def giving this a try! Thanks Thuli…

    • You’re welcome Dini! 🙂 Don’t forget to watch the show and enter the show tonight!

  • Dhesh

    The Boerie Brothers were eliminated. They cooked Oysters Thermidor, Pickled fish and a calamari cocktail.

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