For those of you whom are not familiar with this term. Potjiekos translated means "Small pot food". It is a stew prepaired outdoors in a traditional round Cast Iron, three-legged pot. The Potjie, which is found in the homes and villages of people throughout Southern Africa. The pot is heated efficiently using small amounts of wood, charcoal or if fuel is scarce, twisted grass or even dry animal dung.
Traditionally the recipe includes, meat, vegetables, starches like rice or potatoes, all slow cooked with dutch - malay spice, the distinctive spicing of South Africa`s early culinary melting pot. Other common ingredients include fruits and flour based products like pasta.
Potjiekos originated with the Voortrekkers, evolving as a stew made of Venison and vegetables ( if available) cooked in the potjie. As trekkers (Pioneers) shot wild game it was added to the pot, the large bones were included to thicken the stew. Each day when the wagons stopped, the pot was placed over a fire to simmer. New bones replaced old and fresh meat replaced meat eaten.
Today there are numerous recipe books and potjiekos chefs each with their own secret ingredients for potjiekos
The potjie, with a bit of cooking oil inside, is placed on the fire until it has been sufficiently heated. Onions are added and fried first. The onions are then put one side (still in the pot), so as to place the steamer inside the pot and then your meat added and browned. Depending on the preference of the cook. This can be anything from lamb or pork to biltong. The meat is spiced and often a form of alcohol is used for flavor. Mostly beer, old brown sherry or a dessert wine like humbro.
When the meat is lightly browned, vegetables like potatoes and mielies (Corn) are added along with whatever spices are needed. Water or other liquids may or may not be added, depending on the views of the potjie chef. The lid is then closed and the contents are then left to simmer slowly. Although some chefs may permit stirring from time to time. A potjie is a social activity, with guests generally engaging in fireside chatting while the potjie cooks. Typically 3-6 hours.
A potjie is usually accompanied by rice, pasta, South Africans traditional Pap (Maize Meal) or something similar.
The point of the steamer which we manufacture serves to circulate the sauce so as to prevent the pot from sticking so that is does not burn. So the sauce is always in motion.
The steamer agitates the herbs and spices whereby giving the full flavor of the pot.
Traditionally the recipe includes, meat, vegetables, starches like rice or potatoes, all slow cooked with dutch - malay spice, the distinctive spicing of South Africa`s early culinary melting pot. Other common ingredients include fruits and flour based products like pasta.
Potjiekos originated with the Voortrekkers, evolving as a stew made of Venison and vegetables ( if available) cooked in the potjie. As trekkers (Pioneers) shot wild game it was added to the pot, the large bones were included to thicken the stew. Each day when the wagons stopped, the pot was placed over a fire to simmer. New bones replaced old and fresh meat replaced meat eaten.
Today there are numerous recipe books and potjiekos chefs each with their own secret ingredients for potjiekos
The potjie, with a bit of cooking oil inside, is placed on the fire until it has been sufficiently heated. Onions are added and fried first. The onions are then put one side (still in the pot), so as to place the steamer inside the pot and then your meat added and browned. Depending on the preference of the cook. This can be anything from lamb or pork to biltong. The meat is spiced and often a form of alcohol is used for flavor. Mostly beer, old brown sherry or a dessert wine like humbro.
When the meat is lightly browned, vegetables like potatoes and mielies (Corn) are added along with whatever spices are needed. Water or other liquids may or may not be added, depending on the views of the potjie chef. The lid is then closed and the contents are then left to simmer slowly. Although some chefs may permit stirring from time to time. A potjie is a social activity, with guests generally engaging in fireside chatting while the potjie cooks. Typically 3-6 hours.
A potjie is usually accompanied by rice, pasta, South Africans traditional Pap (Maize Meal) or something similar.
The point of the steamer which we manufacture serves to circulate the sauce so as to prevent the pot from sticking so that is does not burn. So the sauce is always in motion.
The steamer agitates the herbs and spices whereby giving the full flavor of the pot.
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