In South Africa there is nothing more traditional than lighting a fire and cooking Potjiekos. Potjiekos is cooked in stages and layered with meat and vegetables. It is rich in vitamins and bursting with flavours. Potjie pot is pronounced “poi-key” pot and Potjiekos the food cooked in the potjie pot is pronounced “poi-key-cos”. Potjiekos translates to “small-pot food” and is common in appearance and taste to stew. The main reason potjie is not called stew is because it is not stirred during the cooking process and is allowed to simmer slowly over hot coals.

The cast iron pot dates back to the Iron Age when man learned to mould metal into different shapes. The potjie pots were brought over from the Netherlands in the 17^th century by the early explorers; the three legged design and practical use excited the tribal Africans who then traded the cast iron pots for animal hides. What makes these pots unique is their ability to retain heat well and allow tough meat to simmer for hours- resulting in a tender and flavourful Potjiekos to be enjoyed by those who eat it.

 

 

Traditionally potjie recipes included wild game shot by trekkers (pioneers) and vegetables (if they were available), the animal bones were used to thicken the Potjiekos and the large pot served as a storage container allowing new meat and vegetables to be added as they became available, each new meal could be warmed up as a new fire was made. The key to the perfect potjie requires an outdoor fire with hot coals that will provide constant heat for a couple of hours. More commonly used today are small gas cylinders that provide constant heat for an extended period of time.

If it is your first time making Potjiekos or owning a potjie pot below is a guide to Potjiekos success.

Potjie pots are made with cast iron and this may sometimes affect the flavour of the Potjiekos especially when making the first potjie. To get rid of the iron taste or any metal residue it is important to sand the inside of the pot lightly, wash it and line it with grease (margarine or oil) then throw in any old leftovers, cover them with water and cook the mix for a few hours. Once the pot has cooled slightly, rinse it with warm soapy water and coat the inside with grease to ensure the pot does not rust- pots should never be left outside in the rain. Your first step to making the perfect traditional South African potjie is underway.   

Potjiekos can be made with a variety of main ingredients and modified to suit every family’s taste buds. The delicious Potjiekos can be made using chicken, beef, lamb, or fish, combined with potatoes and vegetables.

If you are interested in trying a unique South African cuisine why not give Oxtail (the tail of cattle) Potjie a try? The recipe below may be for you; it is relatively easy and serves 4 people.

Preparation time: 20 minutes

Cooking time: 2-3 hours

Ingredients

• 1 kg oxtail meat
• 45 ml oil
• 1 chopped onion
• 2 cloves garlic
• 375 ml beef or vegetable stock
• 60 ml good quality red wine
• 3 tbsp tomato paste
• 3 whole cloves
• 1 bay leaf
• 1 tsp thyme
• 2 tsp mixed herbs
• 10 pickling onions peeled
• 3 chopped celery sticks
• 2 carrots peeled and chopped
• Salt and pepper to taste

Directions

1. Heat the oil in a large cast iron pot over hot coals or a gas cylinder (3-5 kg).
2. Add the onion and garlic and fry for a few minutes until they are golden brown.
3. Brown the oxtail- this is done to seal the meat and ensure not all of its flavour is lost during cooking.
4. Add the beef or vegetable stock, red wine, tomato paste, cloves, bay leaf, thyme and mixed herbs. Ensure the stock covers the meat as you want to create a flavoured liquid for the meat and vegetable to cook in. Keep an eye on the Potjiekos as it cooks as you don’t want the meat to dry out- add more stock when needed.
5. Add the pickling onions, celery sticks and carrots during the last 30 minutes of cooking time as this gives the vegetables enough time to absorb the flavour without becoming mushy.
6. Season the potjie with salt and pepper and allow to simmer for 2-3 hours until the meat is falling off the bone.

Once the potjie is done it is best served on a bed of rice.

The traditional Potjiekos has been brining South African families together for decades with the help of a hot fire and cold beer. It doesn’t get better than being outdoors with good company and delicious food.