Potjiekos

Savoury Delicacy

In South Africa, a potjiekos, literally translated "small-pot food", is a dish prepared outdoors. It is traditionally cooked in a round, cast iron, three-legged cauldron, the potjie, descended from the Dutch oven brought from the Netherlands to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa. The pot is heated using small amounts of wood or charcoal or, if fuel is scarce, twisted grass or even dried animal dung.

Cooking oil is added to a potjie, and placed on a fire until hot. Meat is added, typically lamb or pork. The meat is spiced and often a form of alcohol is added for flavor—mostly beer, Old Brown Sherry or a dessert wine like Humbro