Potjiekos is has developed into a way of life in South Africa today and has been adopted by most cultures in the country – even though the concept of a potjie actually originated with the Arabs, the Afrikaner at the Cape simply adapted the Dutch hutspot that they all knew and loved – it suited the surroundings and the three-legged pot was perfect for the fires upon which they had to cook whilst on trek. There is a huge difference between a potjie and a stew, the potjie has a significant smooth sauce whereas many stews don’t.  The Voortrekkers used this method of cooking because, during the trek, cooking food in a single pot

was essential for obvious reasons – and the generations that came happily accepted this manner of cooking into their culture.

Ingredients

• 2 kilograms mature lamb or mutton – I like to use neck, shoulder or ribs (my grandmother used something called rugstring – the whole spine, cut into portions)
• 2 onions, chopped roughly
• 5 carrots, peeled sliced into thick slices (peeled baby carrots can also be used)
• Green beans, cut in half
• 10 whole baby potatoes
• 2 packets dried porcini mushrooms, soaked in 500 ml boiling water, do not discard the water.
• 3 whole mealies (mielies) cut into smallish portions
• 6 large tomatoes, peeled
• Sea salt and freshly ground black pepper to taste
• 6 cloves
• 1 bay leaf
• 2 whole lemons, zest only
• 1 bunch Italian parsley, finely chopped
• 2 cloves garlic
• 1 large sprig rosemary
• 400 ml red wine – always cook with the same wine that you are going to drink and NEVER an inferior wine
• 100 ml good port
• Extra virgin olive oil

Method

• Heat the oil in a large potjie and lightly fry the meat and onions until just golden, adding the salt and pepper whilst frying.
• Mix in all the spices, the tomatoes, the rosemary, the porcini mushrooms and the zest and pour in the wine, the port and the mushroom water so that the meat is covered.
• Simmer over a few coals for about 60 – 90 minutes until the meat is just tender.
• Add all the vegetables, excepting the green beans, and close the lid again to simmer until everything is cooked to taste.
• As soon as the potatoes are soft and about 10 minutes before you want to eat, pop in the beans and simmer for another 7 – 10 minutes.
• Remove from the coals and serve with rice or samp.

Hints

• In order to make a potjie, start with the fire first – this is the most important part.
• The heat has to correct because it has to simmer for some hours and the cook must be able to regulate the heat.
• In South Africa either a hard wood or charcoal is used and it is normal to make two fires.
• There has to be two fires – one fire serves to prepare the coals and the second fire is used to cook the potjie – the coals for this potjie is taken from the first fire.
• In bad weather, gas cookers are occasionally used but fanatics always will disapprove  even though the gas flame can be easily regulated and does the job as well and is far easier – for those of you living outside the country and where cooking over fires is impossible, feel free to use your gas cookers.
• Timing is crucial when using a fire because one has to take into account the period required for the potjie to cook and the time it takes for the wood to turn into suitable charcoal – usually the fires are prepared well in advance and more often than not, by the men who amuse themselves with sufficient quantities of good wine.
• In a traditional potjie, the meat is usually seared  first, after which the vegetables are added in layers depending on cooking times – the vegetables that require longer cooking will be layered at the bottom and so on until the ones that don’t need to much.
• Once the meat has been seared and the liquid and marinade is simmering  and ready, replace the lid and keep the  pot jie on gentle simmer until the meat is done – do not lift the lid and do not stir until cooked.