South African dish; Potjiekos

his South African food  potjiekos, is literally translated to “small-pot food”. It is a dish that is traditionally prepared outdoors

Potjiekos was descended from the Dutch oven which was brought from the Netherlands to South Africa in the 17th century and later found in the homes and villages of people throughout southern Africa. It is mostly cooked in a round, cast iron, three-legged cauldron, the potjie,  The pot is heated using small amounts of wood or charcoal or, if fuel is scarce, twisted grass or even dried animal dung.

The potjie pot have one rule when it comes to cooking with it. this rule is “DO NOT STIR THE POT”.This method, allows all the ingredients to be cooked perfectly, but are not overly tainted by each other, and different flavours and textures will be experienced with each mouthful. The ingredients can be visually identified, which is often not the case with a stew or any soup. When cooking this unique traditional pot Potjie there is a unique smoky flavour that is achieved from cooking over a flame, which makes it a special dish

Potjiekos traditional recipe includes meat, carrots, cabbage, cauliflower or pumpkin, and also starches like rice or potatoes, all slow-cooked with Dutch-Malay spices, other common ingredients include fruits and flour-based products like pasta. These ingredients makes the dish rich, spicy and delightful.

Potjiekos is usually served with spaghetti, rice and so much more