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Back in 2017, I finally documented a campfire staple on the blog: a very simple, sweet and savoury Chicken Mango Pasta Potjie. It was a fantastic baseline, but as with all good outdoor cooking, the recipe was bound to evolve.

With team Xhi-xhom-xhak gearing up for the Silwerkus Potjiekos Kompetisie 2026, it was time to elevate that original concept into a showstopper fit for the Silver Coast. This new iteration takes the tropical soul of the original mango potjie and gives it a massive Caribbean upgrade.

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If you have magnificent pork shanks and a good German beer, there is really only one correct answer: Schweinshaxe (Crispy Roasted Pork Shank).

Normally roasted in a standard oven, I took this Bavarian classic outdoors to my wood-fired oven. The result? Fall-off-the-bone tender meat with a shatteringly crisp crackling. But this cook also came with a plot twist!

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While many associate pickled seafood with heavy, curried spices, the Mediterranean style—Escabeche—offers a lighter, herbal alternative that is perfect for delicate meats like squid.

Living in Portugal means I often trade traditional Cape salmon for beautiful local pota (jumbo squid). Because pota is more delicate and has a dense, solid flesh compared to flaky white fish, it requires a careful, instructional approach: tenderising first, followed by a lighter aromatic pickling liquid.

If you are looking for a stunning, straightforward make-ahead seafood dish, this is it. Here is my direct guide to creating the perfect Mediterranean Squid Escabeche.

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