Potjiekos [pronounced poi-key-kos] literally translated "small pot food", is a stew prepared outdoors over an open fire. It is traditionally cooked in a pot-bellied, round, cast iron, three-legged pot, the potjie, descended from the Dutch oven brought from the Netherlands to South Africa in the 17th century.
Potjie Pot is layered with meat and vegetables. The lids is secured and left to simmer slowly. The traditional potjie is never stirred, which makes it different from a regular stew. Sometimes beer or wine is added to give the sauce a wee sparkle.
Among the African tribal cultures these pots became known as "phutu" pots. The black cast-iron potjie has survived the test of time and is used extensively in Africa by almost all cultures. With the advent of electricity, the potjie was all but forgotten in South Africa, but some 30 years ago it enjoyed a huge revival, and today is as valued a cooking utensil as the pressure cooker and microwave oven.
Pot bread is another South African favourite cooked in the flat version of the Potjie.
Often this recipe is a beer bread, also called bush bread, which goes so well with potjiekos. Freshly baked with a lovely layer of butter is absa lootly scruptious.
Finger licking good.