Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your smoker to 120°C (250°F) with a handful of applewood or hickory chips, then toss 1.5 kilograms of peeled, deseeded, and 2 cm cubed butternut squash with 1 tablespoon of olive oil and 0.5 teaspoon of salt.

2. 2

   Arrange the seasoned butternut squash in a single layer on a smoker rack and smoke for 30 to 40 minutes, or until tender with a light smoky aroma.

3. 3

   In a large pot or a potjie pot, heat 1 tablespoon of olive oil over medium heat, then sauté 2 medium chopped onions and 4 minced garlic cloves for 5 minutes until softened.

4. 4

   Add 1 deseeded and chopped red bell pepper, 2 tablespoons of curry powder, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander, cooking for another 3 minutes until fragrant.

5. 5

   Stir in 200 grams of thinly sliced biltong and one 400-gram can of chopped tomatoes, allowing the mixture to simmer for 10 minutes to deepen the flavors.

6. 6

   Incorporate the smoked butternut squash and 500 milliliters of chicken or vegetable broth, bringing the potjie to a gentle simmer, then cover and cook for 40 to 50 minutes until the flavors are well combined and the biltong is tender.

7. 7

   Season the potjie with 0.5 teaspoon of black pepper and additional salt to taste, then garnish with 0.25 cup of fresh chopped cilantro before serving.