The term tagine refers to a North African dish named after the traditional conical clay pot in which it is prepared and served. Traditionally used by the Berber nomads of Northern Africa as portable ovens over charcoal braziers, a tagine is made from glazed earthenware with a conical lid. The base is both a cooking and serving dish. A potjie is a three-legged cast iron pot. The round potbellied cast iron pot was the perfect cooking utensil to suit the nomadic lifestyle of the black tribes and the Voortrekkers both tagines and potjies are slow cooked in aromatic spices until soft, tender and succulent.

Pan African potjie and tagine buffet menu
R145 p/p every Thursday evening

menu
Soup: carrot and cumin soup accompanied by Tunisian flat bread
Oxtail Amos potjie: ox-tail braised with butterbeans in red wine and beef stock jus. We’re famous for it!
Chicken tagine: marinated chicken, braised with preserved lemons, paprika and turmeric based spice and green olives
Ostrich potjie: a combination of ostrich, vegetables, a little bit of brandy, a dash of sherry and a pinch of nutmeg
Spicy seafood potjie: slow cooked seafood potjie, with prawns, mussels on the half shell, filleted line fish and tender calamari tubes, seasoned with garlic and ginger
vegetable grill: selection of fresh grilled vegetables
Served with
cous cous
rice
samp and beans
Green salad
Potjie pudding: traditional Afrikaans pudding made with apricot jam, orange rind and seedless raisins topped with Hanepoort wine syrup.

menu is subject to change without prior arrangement

Northern Africa a region that invokes exotic images of camel caravans and oases of palm trees set like dazzling jewels in the vast Sahara – Al Maghreb Al Aksa - The land where the sun sets. Over the centuries traders, travellers and invaders have all influenced the cuisine of Northern Africa: from the Phoenicians we have Merguez (sausages), from the Berbers cous cous, the Arabs introduced a variety of spices and the Ottoman Turks brought sweet pastries. From the full-bodied flavours of Moroccan palace cookery, the fiery dishes of Tunisian cuisine and the humbler dishes of Egypt
and Algeria, food in Northern Africa is the occasion for communion and celebration with family and friends.

Marhaba!
Welcome to our mezze style taste of Northern Africa
R100p/p
Serves 2pax

A variety of Dips served with our Tunisian flatbread
Hummus: a chick pea dip blended with olive oil, lemon juice and garlic with origins in Egypt
Baba Ghanoush: eggplant blended with tahini, garlic, lemon juice and seasonings
Libyan cheese dip: with goats cheese, yogurt, lemon juice and fresh parsley
Zucchini dip: a delicious North African inspired dip of Zucchini, yogurt and fresh thyme
Harrisa: considered to be the national condiment of Tunisia, a fiery hot chilli dip
Moroccan mint meatballs: flavoured with apricot, cinnamon, coriander and toasted almonds
Algerian fish cakes: made with red peppers, carrots, saffron and a hint of harrisa
Tunisian tajine: different from the well know Moroccan tagine, a Tunisian tajine is more like a frittata or quiche. Ours is made with chicken livers, potatoes and cheese, flavoured with tumeric, harrisa and cumin
Salad Mechouia: a grilled vegetable salad of brinjals, tomatoes, peppers onions and garlic