The thing I like about Sumeran is that he is 100 percent authentic. No accents, no pretending, just him being him. That's what draws me to his videos... You never know what to expect and sometimes Sumeran can be quite funny without even trying 😂. Keep the videos coming 🎉
@colinnaidoo7186 that's awesome Colin I'm glad I inspired you to go out and see the world. Life is short and you should see all of it as you can in the time we have.
Hi Sumeran. You was supposed to treat that pot first before cooking in it .That black paint us deadly for the health. Also if the food is kept in that pot,it turns black. The purpose of applying oil post cleaning is to prevent rust build-up and is a must which must be washed off before your next cooking session. Great video anyway.
Good one SG... thanx for sharing your experiences and cooking escapades... i guess cooking is an art form and all people do the same thing differently. A curry with the same ingredients cooked by different people will taste different... you keep your adventures coming its interesting...and down to earth a d i love watching your content.❤
Good try. I would add ginger & garlic firstly and some paprika with turmeric for colour. Thats a gud starting point. If using chicken then add chicken spice as well with fresh herbs for flavour . Eg tyme. Keep up the good work making videos and trying new stuff
Bud, the first time I tried to make mince curry I ended up making mince soup with a hint of curry 😂. Mix salt, pepper an flour then coat your lamb with that and brown the meat first. Remove meat. Brown your onions, add garlic and a packet of brown onion gravy and water per the packet. Add your meat back in an cook 45 minutes or so. Start adding your veg from the longest cooking time i.e carrots, potato (30 min) then pumpkin, butternut (20 min) then broccoli and cauliflower last (15 min) That way the veg won't cook away. Thats a reasonable base to start from, then you can explore once you get that one right by adding ingredients/spices/wines (only wines that you would actually drink) pair the wine with the meat, red for dark meat and white wine for chicken/pork etc.
Oops ❤❤❤red red wine..I'm just checking if you got those big slices of cabbage or otherwise baby potatoes and couple slice sweet corn...bru but they sell specific potjie mix ..all in one for different menus😂😂❤❤❤
Hey Sumz......loving your videos boet. Next time use red wine.....a Shiraz or Cabernet Sauvignon when cooking red meat. Also, try include a stock to your potjie as this will add flavour. You can add spices of your choice but remember, youre not making a curry. Also, brown your meat first in a light dusting of flour first. Remove and then continue with the rest of the cooking process. Once youve added your onions and spices (whole and ground), you can then return the meat to the pot. You can add some tomato paste at this stage and mix throughly. Let it cook for a little while, and then add your veggies followed shortly thereafter by your stock and wine. Always taste for salt as the stock contains some salt. I trust this assist in your future potjie endeavours. Love your videos. Authentic and bona fide content ❤❤❤
@SumeranGovender try lamb shanks. Same process as described to make a potjie. However, your 3 quarter pot may only be able to accommodate 2/3 shanks. You can serve it with fluffy mash and roasted veggies. You can also try cooking either cornish curry or venison curry. You'll have to cure your venison with vinegar the day before to draw out excess blood. You must coat the venison in vinegar and keep in the fridge in a colander. Place the colander in another dish so that it captures all the excess blood. Don't mess the fridge otherwise your mum will murder you!!!! 🤣🤣🤣🤣 You can either add gadra to the venison or maybe some frozen veggies ( the one you use to make savoury rice) Look forward to more entertaining videos brother. You're rocking it!!!! 👌🏽👌🏽👌🏽👌🏽👏👏👏👏
@SumeranGovender FYI......you can cure the meat twice. Make sure you rinse the meat after the and first cure throughly and then repeat the process. Also you need to check if venison is in season as well
Great video but thats not potjie. Potjie has seasonings and the corn is the best part. Red wine or beer can be used. White wine is for chicken and fish dishes. But great attempt👍🏼
Oops wat I was supposed to say was you cud have addressed ur followers and then said for those outside of south Africa..this is wat we refer to as potjie or braai etc😮😅😂😂❤❤❤
Hi great attempt but its not poiejie ,u always use stock n not wine,u buy poiejie mix it has everything u will want n a poiejie especially the corn,dont forget to add some spice for color ,will be great to do anda video attempting it the correct way❤
Shame bru😮😢😢😢spices are a must SG..only slight difference to a normal curry ...add extra wine or coz Veges esp potatoes butternut etc drains out the liquids from potjie..so potjie is inbetween a curry and a stew..just that you gotta used ur discretion as to its liquid consistency..Great minds think alike ..I'm busy with lamb shanks knuckles tons of juicy muller bones ..try it oneday not with potatoes rather big pieces of cabbage will shrink down..or even try oxtail and tongue ..trick is to leave it as long as possible or instant low heat ..I settle for coal..tops...thanks again bru for LUNCH😅😂😂❤❤❤
Hello my brother ❤❤just outta curiosity by the repitative choice of words from previous vids as well..tell me sumthing ARE MOST OF UR SUBSCRIBERS AND FOLLOWERS ARE FROM ABROAD..I HUMBLY ask this with all DUE RESPECT cos to be honest each tym you address your overseas followers by stating how ur fellow south Africans do it or name it here at home😮😢😢😢I feel left out 😮😢😢❤❤
I understand utube is global and BRAKPAN IS THE ONLY AREA NOT COVERED BY SATELLITE FOR UTUBE..BUT ALL I WAS TRYING TO SAY WAS ..EG IF YOU RECORDING OR CREATING A UTUBE VLOG WHILST WITNESSING A FRIENDS WEDDING WILL YOU EXPLAIN TO THE CAMERA THIS IS THE PROCEDURE.. RITUALS AND PROTOCOL OF HOW WEDDINGS ARE PERFORMED IN SA..
