Potjiekos
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In South Africa, potjiekos (pronounced /pˈɔɪkiːkɒs/), literally translated "small pot food", is a stew prepared outdoors in a traditional round, cast iron, three-legged pot (the potjie) which is found in the homes and villages of people throughout southern Africa.[1] The pot is heated efficiently using small amounts of wood, charcoal or if fuel is scarce, twisted grass or even dried animal dung.
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[edit] History
Traditionally, the recipe includes meat, vegetables, starches like rice or potatoes, all slow-cooked with Dutch-Malay spices, the distinctive spicing of South Africa's early culinary melting pot. Other common ingredients include fruits and flour-based products like pasta.
Potjiekos originated with the Voortrekkers, evolving as a stew made of venison and vegetables (if available), cooked in the potjie. As trekkers (pioneers) shot wild game, it was added to the pot. The large bones were included to thicken the stew. Each day when the wagons stopped, the pot was placed over a fire to simmer. New bones replaced old and fresh meat replaced meat eaten. Game included venison, poultry such as guinea fowl, wart hog, bushpig, rabbit and hare.
Today there are numerous recipe books and potjiekos chefs, each with their own "secret" ingredients for potjiekos. Several annual potjiekos competitions are held.
[edit] Ingredients and general process
The potjie, with a bit of cooking oil inside, is placed on a fire until the oil has been sufficiently heated. Meat is added first, depending on the preference of the cook. This can be anything from lamb or pork to biltong. The meat is spiced and often a form of alcohol is added for flavour - mostly beer, Old Brown Sherry or something similar like Humbro.
When the meat has been cooked to a lightly brown colour, vegetables like potatoes and mielies are added, along with whatever spices are needed. Water is poured in to cover the contents, the lid is closed and the contents are stirred from time to time. A potjie is a social activity, with guests generally engaging in fireside chat while the potjie is allowed to simmer.
Making a potjie is a time-consuming process - it generally takes around four to six hours for a potjie to cook. Most of this is spent socialising while guests wait for the potjie to be ready.
A potjie is usually accompanied by rice, pasta or something similar.
[edit] See also
[edit] References
- ^ Stan Engelbrecht, Tamsen de Beer, Ree Treweek (2005). African salad: A portrait of South Africans at Home. Day One Publishing. ISBN 0620354518. http://books.google.com/books?id=ateK_Ix3m4EC.
[edit] External links
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