Potjie bread


  • 100 grams unsalted peanuts
  • 800 grams self-rising baking flour
  • 4 teaspoons of sugar
  • Salt
  • 2 bottles of your favourite beer of 330 millilitres each
  • 250 grams of butter


Preparation: 30 min.
Cooking: 60-90 min.
BBQ temperature: 180°C


  • Closeable barbecue
  • Charcoal, briquettes or pellets
  • Firecrackers
  • Dutch oven


  • Instead of peanuts, you can also fill the bread
    with bacon, peppers, paprika, onion, mushrooms, chorizo or sultanas. Experiment to your own taste.


  • You can use any kind of beer you like. You can taste the beer in the bread, so with your favourite beer, this will be your favourite bread.

Step by step

Step 1: Preparations

Chop the peanuts into large pieces.
Mix the flour, the sugar and a pinch of salt. Slowly add the beer and mix until you have a nice smooth consistency. The dough for this bread remains quite liquid; in between a dough and a batter. Add the peanuts and mix in.
Melt the butter in a pan.
Fire up the barbecue to 180 ̊C.

Step 2: Preparation

Place the Dutch oven in the barbecue. Put in half of the melted butter and add the dough on top. Spread the rest of the butter on top of the dough. Leave the lid off the Dutch oven to allow the bread to rise. Bake the beer bread for 60-90 minutes until golden brown and done.

Step 3: Serve

Serve Potjie bread as a side dish at a barbecue, together with spicy Chakalaka. The bread is also delicious with a cup of soup or out with cheese and dry sausage at a social mixer. Of course with your favorite beer on the side.