Katemba Potjie with Feta and Herb Dumplings

Course Main Course


Katemba Potjie

  • 1,5 kg Chuck steak Deboned & Cubed
  • 2 tbsp Olive oil
  • 2 Onions Chopped
  • 2 Cloves garlic Chopped
  • 1 tbsp Paprika
  • 1 tsp Chilli powder
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 2 Tomatoes Chopped
  • 1 tbsp Tomato paste
  • 1 cup Coke
  • 1 cup Red wine
  • 1 cup sour cream Optional, for serving
  • Fresh chopped Coriander For serving

Feta and Herb Dumplings

  • 500 g Cake flour
  • 2 tsp Baking powder
  • 1 ½ tsp Salt
  • 100 g Butter
  • 100 g Feta, crumbled
  • 1 tbsp Fresh thyme, chopped
  • t tbsp Fresh sage, chopped
  • 250 ml Cold water


Katemba Potjie

  • Heat the oil in a potjie and fry half the meat for two minutes. Remove the meat from the potjie and repeat with the other half. When the second batch is done, all the meat can be put aside in a covered bowl or plate for reintroduction to the meal later on.
  • Fry the onions in the potjie until they start to soften, then throw in the garlic. Add the seared beef cubes from step 1, the paprika, chilli powder, salt and pepper. Toss everything around for a minute. 
  • Add the tomatoes, tomato paste, Coke and red wine, and mix to combine them all. Bring to the boil and then simmer over low coals at a very gentle simmer for 1 hour. If you are making the Dumplings we suggest you add them half way through this step.
  • Remove the lid and let it continue to simmer until you are happy with the consistency of the sauce. Approximately another 30 minutes. Keep in mind that as soon as you think the sauce is thick enough, the meal is ready to serve. When you are happy with the sauce, take the potjie off the fire and let it stand for a few minutes.
  • Serve with chunks of fresh bread toasted on the fire and dollops of sour cream. If you have something fresh like parsley, basil, rocket or coriander growing in the garden, garnish with that.


  • Sift the flour, baking powder and salt together. Rub in the butter with your fingertips, then add the feta and herbs. Add the cold water and mix until you have a soft dough. Break off golf ball-sized pieces and place them in the pot, on top of the liquid. Cook for 30 minutes with the lid on, until the dumplings are ready.
  • To get some colour on the dumplings, put some coals on top of the lid, or alternatively use the grill in the oven to toast them up.