Game Meat · Slow-Cooked Stew
Gemsbok (Oryx) Potjie
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Gemsbok can survive without drinking water for weeks by drawing moisture from desert plants — the same toughness that helps it thrive in the Kalahari also gives its meat an unusually deep, lean flavour.
Lean, dark oryx meat is browned and then slow-simmered for hours with onions, dried herbs and a little fat in a cast-iron potjie pot over an open fire until fork-tender.
Why it's made this way: Gemsbok are perfectly adapted to the arid Kalahari and hugely abundant across southern Namibia's farmland, making oryx the game meat of choice for the region's farm kitchens and lodge braais alike.
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Part of World of Street Food — 3248 dishes from 118 countries.
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