Warthog Potjie with Beans and Cashew Nuts

This is my version of a Pork Vindaloo with Naan. But SA style ... because we wanted to do a Potjie on a lazy Sunday afternoon and I found a Warthog leg and shoulder at my favorite butcher here in Joburg. The meat and biltong at RM Meats is amazing and during game season they offer everything from Eland to ... Warthog.
For this recipe I combined a couple of recipes that I found on the internet. I do not think that this is a proper Vindaloo but it tasted great and I can only recommend this flavour combination.

Here are the ingredients:


Naan

400g flour
200ml warm water
3 tbs olive oil
4 tbs plain yoghurt
1 tsp sugar
1 tsp dried yeast
1 tsp salt



Warthog Vindaloo
2.5kg Leg or Shoulder
3 Onions
10 gloves garlic
Ginger (same amount as garlic)
Red and green Chili (same amount as garlic, it will help with the colour of the Potjie if you find the bigger chilis because they are much milder and you can use more of them)
35 gr. of Garam Masala
15 tsp of Rice Vinegar (White Wine Vinegar should be fine as well)


1000 gr. Tomatos

100 gr. Brown Sugar
500 gr. Dried Beans (I could not get the black beans so I took speckled beans)
500 gr. Cashew Nuts


Step 1:
Cut the Warthog leg into bite sized chuncks.
Put garlic, ginger, chilis, onios and rice vinegar in a blender and mix it until you get a fine paste.

Step 2:
Add the paste together with the garam masala and some salt to the meat. Make sure everything is properly coated and let it rest in the fridge for at least 4 hours or overnight.

Step 3:
Heat up the Potjie and add some cooking oil. Add the meat and brown it a bit (5-10 min). Then add the Tomates.You can cut them into smaller pieces but it reallz does not matter much. Add some water but do not cover the meat completely. Let it cook on low heat for two hours.










Step 4:
After two hours you can add the beans. I used speckled beans because I could not find black beans in our Supermarket. The beans had to be cleaned and soaked in water for a couple of hours. But the still need to cook properly inthe Potjie for 2.5 to 3 hours until they were soft. So overall the Potjie will take 4 to5 hours. We removed the lid for the last hour to reduce some of the liquid in the Potjie.













Step 5:
Roast the cash nuts. You can use a pan to do it but you already have a fire going so why not use it brown the nuts (and bake the naan) as well.











Step 6:
Add the nuts to the Potjie just before serving. This is how our Potjie looked like! Use salt, chili, lemon or sugar and season to your liking.

 









Step 7:
For the dough of the Naan mix the warm water with the sugar and the yeast and let it rest for 20 min. You should be able to see some bubbles on the surface of the water. Mix the yeast/water with the rest of the ingredients and knead the dough for a couple of minutes. Let it rest somewhere warm for at least 2-3 hours. 
Divide the dough into 4 pieces and form the naan. Use some oil to cover the naan and bake it on the fire for 5 minutes on each side.

Enjoy!