Tomato Potjie (Stew But Not Quite) - cooking recipe

Ingredients

50 ml olive oil
1 ml salt, to taste
1 tablespoon whole black peppercorn
1 tablespoon fresh garlic (don't be shy)
3 bay leaves
1 tablespoon anise seed
2 tablespoons dried herbs
75 ml tomato paste
250 ml tomato puree
2 tablespoons sugar
1 teaspoon ground coriander
2 pieces cinnamon bark
1 tablespoon paprika, per 500 g meat and add more if using lots of veg
2 large chopped onions (don't be shy)
1 green pepper, sliced (not too small)
1/2 - 1 kg meat (boned or deboned your choice(I have never used pork but would work) or 1/2-1 kg chicken (boned or deboned your choice(I have never used pork but would work)
4 potatoes, chopped into quarters (not too small)
250 g mushrooms
250 -400 g vegetables, depending on your personal wish (examples of veggie are ( patti pans, cauliflower, broccoli, peas, corn or just frozen mixed veggies)
3 gem squash
rice, at own discretion

Preparation

Select a deep pot (black pot if possible).
Place oil in pot and bring to heat (not too hot).
Add onions, green peppers, black peppers corns, garlic, bay leaves, mixed herbs, coriander, paprika, anise seeds and cinnamon bark.
Once the onions are translucent and the mixture has formed a nice paste, add a bit of water and simmer for 5 minutes.
Add your meat and mushrooms and cook for 45 minutes on medium heat (enough to bubble); make sure there is enough liquid.
Add tomato paste, puree and sugar; stir well and let simmer for 40 minutes (do not add liquid after this point again, as it will take from the flavour).
Add all the veggies except gem squash and cook for 20 minutes.
Add gems (cut in half, seeds taken out, sprinkled with salt and white pepper inside and placed inside down).
Simmer until gems are soft and sauce is thick (like a stew).
Serve on rice.