5 Easy winter suppers inspired by the Karoo

As dusk falls over narrow roads, fires are lit and kitchens warm with the promise of good food. Winter in the Karoo demands hearty fare that brings families together around the table, the potjie, or the old Aga stove. These recipes offer both comfort and connection to this region’s food heritage.

Lamb neck potjie
Nothing quite says winter in the Upper Karoo like a lamb neck potjie bubbling away for hours while neighbours drop by for a glass of red wine.

Local butcheries pride themselves on tender cuts of Karoo lamb, renowned for its herb-infused flavour thanks to grazing on wild shrubs.

For a simple potjie, brown lamb neck pieces in a heavy pot over medium coals. Add onions, garlic, carrots and a good splash of stock.

Layer potatoes on top, sprinkle fresh rosemary and let the potjie simmer for at least three hours without lifting the lid too often. Serve with crusty farm bread to mop up every drop.

Slow-braised lamb shanks with red wine
A Sunday evening calls for something special. Slow-braised lamb shanks are a favourite in many Karoo homes where the winter wind rattles the windows.

Local cooks swear by using robust reds from the nearby Northern Cape vineyards. Brown the shanks, add a chopped onion, celery and carrots, then pour in a generous glass of red wine and beef stock.

Cover tightly and let it cook in a moderate oven for three hours until the meat falls from the bone. Serve with creamy mashed potatoes and pan-roasted root vegetables.

Guinea fowl pie
Wild guinea fowl is a delicacy in the Karoo.

Brown guinea fowl pieces with leeks and carrots, then slow-cook with a splash of white wine and fresh thyme until tender. Shred the meat off the bone, mix with the cooked vegetables and spoon into a pie dish lined with pastry.

Top with another layer of pastry, brush with egg wash and bake until golden and bubbling. It is perfect for those icy nights when the wind cuts across the open veld.

Hearty chicken pot pie
When lamb is scarce or simply to change things up, a chicken pot pie hits the spot. Free-range chickens from local co-ops are perfect for this dish.

Sauté leeks, carrots and celery in butter, then stir in shredded cooked chicken and a spoonful of wholegrain mustard for depth.

Pour into an oven dish, cover with puff pastry and bake until golden brown. The warm, savoury filling brings back memories of farm kitchens after cold days on the land.

Bean and mutton stew
Every household has its version of a bean and mutton stew. Local housewives often use dried speckled beans soaked overnight.

Brown mutton pieces, add diced onions and a tin of tomatoes, then stir in the soaked beans with a dash of Worcester sauce for extra kick.

Let it bubble away gently until the beans are soft and the mutton tender. This dish is best served in big enamel bowls with rice or a slice of home-baked bread.

These winter recipes tell stories of sheep farmers and homesteaders who have learned to turn simple ingredients into soul-warming feasts. The Karoo may be vast and dry, but its kitchens overflow with flavour and remind families across this rugged heartland that true comfort lies in simple food and the warmth of good company.