Part of being proudly South African is the scrumptious traditional meals we get to share together. Like in most countries, the more traditional dishes are prepared at social gatherings or during celebrations. While we have really made a mark in the world with our famous braai (BBQ), Milk Tart and Koeksister recipes, as my addition to this month’s @culturvulture contest, I’d like to share one of our more prestige delicacies with you, that is: The Potjiekos!

Pronounced:

Poy - key - cos.

This post was inspired by the coolish weather we are currently experiencing here in the Southern Hemisphere, despite the fact that we are still in Summer. On days like this my mouth waters for comfort food, which is what Potjiekos is. It’s a pot of flavour and warmth that tantalises your taste buds and hits that good spot!

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The dish defined:

If you translate the name of the meal, it literally means “a small pot of food”, since in the Afrikaans language, “jie” is the diminutive added to words to explain their small size and the word “kos” means food.

Traditionally, this meal is cooked in a three-legged cast iron pot, which in reality, is anything but small. In fact, in the very Afrikaans culture, it’s go big or go home! It’s also prepared outdoors, over a wood or coal fire. Us African like taking our food outdoors!

When making a Potjie, anything goes really, but the base ingredients include a meat (usually chicken, lamb, venison or beef) and an assortment of vegetables and spices. In all honesty it is prepared just like a stew, but the cast iron pot and the cooking method is what gives it it’s distinct and delicious taste. The meal is traditionally served with mieliepap (a mushy or crumbly food made from maize) or rice. Sometimes we go a tad exotic and add some dumplings our artisan bread to the mix. 

My own image: Mielie Pap, a traditional side dish

What makes this dish so special?

Apart from the fact that your taste buds will fall hopelessly in love with it, they whole Potjie-making event is what actually makes this meal so popular in our country. Families and friends gather and circle the fire, we socialise around the flames and revel in the aroma’s wafting from the pot as the bounty bubbles and softens – preparing its participants for a feast. 

Potjies are held to celebrate birthdays, housewarmings, engagements and anniversaries, sometimes it even replaces the traditional Christmas roast. We enjoy them while we watch sports on TV, watch our kids play or to simply mark the end of the weekend. 

Here’s a picture of my husband and son, bonding over the coals and the night’s dinner.

One of the biggest way we raise funds here in our country is to hold Potjiekos competitions. Teams are formed where the entrants are asked to pay a participating fee. Each team cooks up a storm of a Potjie and judges determine the tastiest dish.

The history of Potjiekos.

 Potjiekos was first made by the Voortrekkers, Afrikaans and Dutch Pioneers who walked the lands and trekked due to grievances with the then-British colonial administration. As these trekkers  missioned across the country, they hunted wild game, which they added to their pots, along with vegetables and roots. The pot of food was kept and rewarmed in the evenings, new bones and meat replaced that which had been eaten, the leftovers providing a stock for the next days bounty.

If you have a yard in which you can light a fire, a real fire with wood our coals and not an electric grill, do yourself a favor and source yourself one of these cast iron pots and rustle yourself up a traditional South African Potjiekos. There are hundreds of recipes to be found on line. My personal favorite is a Lamb and Rosemary Potjie with a touch of red wine...mhmmm, DELICIOUS!

Much love - @sweetpea

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