Potjiekos has been part of South Africa’s culture for many centuries. This dish is a traditional Afrikaner meal, which originates from South Africa. It was introduced by the Voortrekkers in the 1800’s and is still very popular and widely prepared in South Africa today. “Potjiekos” literally means “small pot of food” and it is pronounced ‘Poi-Key-Koss’. Although this dish resembles a stew, it is not a stew, as it is not prepared like one.
The main thing that sets Potjiekos apart from the rest is the fact that it is cooked outside and in a potjie which is a rounded, potbellied, three-legged cast iron pot. This dish is uniquely South African and a very sociable food to be enjoyed by the rich or the poor, young or old, urban and country folk. Potjiekos is conventionally made around an open fire, preferably with good company.
There are a number of recipes for a Potjiekos. We have chosen to make the All-In-One Pot simply because we can’t get enough of this great meal.
Preparation time: 3 – 4 hours
Yield: 6-8 Servings
- 750g Bolo or boneless chunk of beef
- 1 Pigs trotter (optional)
- 30ml Cooking oil
- 2 Sliced Onions
- 10ml Salt
Freshly ground black pepper
- 200g Uncooked pearl wheat
- 4 Tomatoes, peeled and coarsely chopped
- 250ml Dry white wine
- 250ml Meat stock
- 2 Leeks, sliced
- 5 Baby marrows, sliced
Cut the bolo or chuck into cubes and saw the trotter into portions. Heat the cooking oil in a potjie and brown the meat. Add the onion and fry until it is translucent. Season with salt and pepper and add the pearl wheat and tomatoes. Heat the wine and meat stock together in a small pan over the fire, then pour the liquid into the potjie and cover with the lid. Let the meat simmer over low coals for 2-3 hours, until it is tender. Layer the leeks and baby marrows on top and simmer for another 20 minutes.