Algoa Bay (Venison Hot Pot)

Evidence shows that way back Algoa Bay & what was to become the city of Port Elizabeth was occupied by the Khoikhoi, a nomadic people practising extensive pastoral agriculture. 

The first European to land in the bay was Bartholomew Diaz in 1488. Vasco Da Gama entered the bay in 1497 and Manuel de Perestrelo named the bay "Bahia de Lagoa" (Algoa Bay - Bay of the Lagoon) in 1576 (More of that in a future post). 

Almost 300 years go by, during which the area was little more than a landing place with fresh water.

In 1690 the Dutch East India Company sent a vessel to take possession of the bay. In 1752 August Beutler planted beacons in the Bay to discourage attempts by the French to colonize the remote Eastern coast of the Cape Colony & the first permanent settlement dates from farmers who settled in the area in 1776.

In 1799 the British built Fort Frederick on a hill next to the Baakens River overlooking Algoa Bay. It was the first British building erected in Africa, South of the Equator. The first stone building erected in the Eastern Cape still stands today.  

It was built, not so much as for defence against the Xhosa as to provide a military post from which to keep a wary eye on the burghers of Graaff-Reinet & at the same time to guard the landing place of Algoa Bay. 

The Fort appears far from the ocean but one needs to remember that originally the valley below the fort was a lagoon where ships would have berthed. 

The fort contained a guardhouse, a powder magazine & was armed with two 8 pounder land guns & manned by a garrison of 380 men. The original guns are no longer in the fort but 8 smaller ships cannons are on display.

No shot was ever fired from the Fort in anger.

One can imagine these soldiers having hefty appetites & as the saying goes “An army marches on it’s stomach”, not that these guys had very far to march, the offering for the pot probably came from a well-aimed rifle shot at whatever happened to move around in the Baakens River valley below the fort.

VENISON HOT POT.

Serves: 4 - 6

Ingredients :

1.5 kg Venison (I use Warthog, Kudu & Ostrich & substitute with whatever might be available. I have used Zebra, Buffalo, Wildebeest and many other types of venison available from my local speciality butcher) You can also use lean Beef or Mutton if Venison is not "your thing"! 

3 Tbls Olive Oil

50g Pork Rashers (Chopped into small blocks)

2 Medium Onions (Chopped)

2 cloves Garlic (Chopped)
3 Tbls Mixed Herbs
1 tsp Ground Coriander

4 small Carrots (peeled)

4 sticks Celery(Chopped)

1/2 Cup Tomato Sauce

1/2 Cup Chutney (for a bit of a kick use Hot Chutney)

1/4 Cup Worcestershire Sauce

1 Beef Stock cube

1/2 Cup Boiling Water

1/2 Cup Red Wine
Salt
Freshly ground Black Pepper

Half a bunch of fresh Coriander (Dhania)

Method:

Pour Oil into No.3 Potjie or a large Pot with lid over medium heat and when hot, add meat & chopped pork rashers.
Brown meat & then add onions & garlic & simmer gently for a few minutes. Stir often. Add in Herbs & Spices.
Stir well.
Add Celery. Stir into mixture.
Add Tomato Sauce, Chutney, Worcestershire Sauce, Beef Stock cube, Boiling Water & Wine.
Season with Salt & Pepper to taste.
Reduce heat.
Cook on very low heat for approximately 3 hours.
Stir often.
Add Carrots (& any other softer vegetables if preferred) 30 minutes or so before serving.
Open lid to allow liquid to reduce if necessary 
Before Serving remove from heat, chop Dhania and sprinkle on top of Hot Pot. Cover with lid for 2 minutes.

Serve on Brown Rice, Samp or Mielie Pap.