Potjiekos
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In South Africa, Potjiekos (poy-kee-kosh), directly translated "pot food", is a stew prepared outdoors in a cast iron, round, three legged pot (the potjie) using either wood coals or charcoal. The ingredients are meat, vegetables, rice and water and it is traditionally simmered for hours while people socialise around a fire, enjoying side dishes.
Potjiekos originated from the Voortrekkers. It evolved as a stew, made of venison and vegetables (if they could find some), made in the potjie. As each new animal was shot, it was cut up and 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 brew up. Old bones were replaced with new and meat was added to replace meat eaten. Venison included game, and poultry such as guinea fowl, wart hog, bush pig, rabbit and hare.
Today there are numerous recipe books and potjiekos chefs, each with their own "secret" ingredients for potjiekos. Annual Potjiekos competitions are held.
