# Potjiekos
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> Source: https://en.wikipedia.org/wiki/Potjiekos
> Source revision: 1321744224
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{{short description|South African stew}}
{{Infobox food
| name = Potjiekos
| image = Beef Potjie Kos.jpg
| image_size =
| caption =
| alternate_name =
| country = [South Africa](/source/South_Africa)
| region =
| creator =
| course =
| type = [Stew](/source/Stew)
| served =
| main_ingredient = [Meat](/source/Meat), [vegetable](/source/vegetable)s like [cabbage](/source/cabbage), [carrots](/source/carrots), [cauliflower](/source/cauliflower), [potato](/source/potato)es; [beer](/source/beer) or a [dessert wine](/source/dessert_wine)
| variations =
| calories =
| other =
}}
In [South Africa](/source/South_Africa), a '''potjiekos''' {{IPAc-en|ˈ|p|ɔɪ|k|iː|k|ɒ|s}}, literally translated "small-pot food", is a dish prepared outdoors. It is traditionally cooked in a round, [cast iron](/source/cast_iron), three-legged [cauldron](/source/cauldron), the ''potjie'', descended from the [Dutch oven](/source/Dutch_oven) brought from the [Netherlands](/source/Netherlands) to South Africa in the 18th century and found in the homes and villages of people throughout southern Africa.[{{cite book|url=https://books.google.com/books?id=ateK_Ix3m4EC|title=African salad: A portrait of South Africans at Home|author1=Stan Engelbrecht |author2=Tamsen de Beer |author3=Ree Treweek |publisher=Day One Publishing|year=2005|isbn=0-620-35451-8}}] The pot is heated using small amounts of wood or charcoal or, if fuel is scarce, twisted grass or even dried animal [dung](/source/feces).[{{cite journal | url=https://journals.co.za/doi/abs/10.10520/EJC169978 | title=Hier is ons vroegwinter-potjiekos / Here is our early winter potjiekos : Redaksioneel / Editorial | journal=Plus 50 | date=May 2015 | volume=10 | issue=2 | page=7 | last1=Prinsloo | first1=Karel }}]
==History==
Traditionally, the recipe includes [meat](/source/meat), [vegetable](/source/vegetable)s like [carrots](/source/carrots), [cabbage](/source/cabbage), [cauliflower](/source/cauliflower), or [pumpkin](/source/pumpkin), [starch](/source/starch)es like [rice](/source/rice) or [potato](/source/potato)es, all slow-cooked with [Dutch](/source/Netherlands)-[Malay](/source/Malay_Archipelago) spices, the distinctive spicing of South Africa's early culinary melting pot. Other common ingredients include fruits and flour-based products like [pasta](/source/pasta).
Potjiekos originated with the [Voortrekker](/source/Voortrekker)s,[{{Cite book | url=https://books.google.com/books?id=zG1H75z0EYYC&pg=PA177 |title = Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes]|isbn = 9780313376276|last1 = Albala|first1 = Ken|date = 2011-05-25| publisher=Abc-Clio }}] evolving as a stew made of [venison](/source/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 dish. Each day when the [wagon](/source/wagon)s stopped, the pot was placed over a fire to simmer. New bones replaced old and fresh meat replaced meat eaten. Game included venison, [poultry](/source/poultry) such as [guinea fowl](/source/guinea_fowl), [warthog](/source/warthog), [bushpig](/source/bushpig), [rabbit](/source/rabbit), and [hare](/source/hare).
==Ingredients and general process==
thumb|An improvised potjie
Cooking oil is added to a ''potjie'', and placed on a fire until hot. Meat is added, typically [lamb](/source/Lamb_and_mutton) or [pork](/source/pork). The meat is spiced and often a form of alcohol is added for flavor—mostly [beer](/source/beer), Old Brown [Sherry](/source/Sherry) or a [dessert wine](/source/dessert_wine) like Humbro.[{{cite web |url=http://www.simonsvlei.com/cat44.php?catID=45 |title=Archived copy |accessdate=2010-06-20 |url-status=dead |archiveurl=https://web.archive.org/web/20110324024126/http://www.simonsvlei.com/cat44.php?catID=45 |archivedate=2011-03-24 }}]
==Health hazards==
In 1998, it was reported that illegally-imported aluminium potjie pots with large amounts of [lead](/source/lead) were being sold, placing users at risk of [lead poisoning](/source/lead_poisoning).[{{Cite news|title=South Africa: Pensioners cook with 'time bomb' pots|date=26 Jan 1998|author-last=wa Afrika|author-first=Mzilikazi |url-access=subscription|url-status=live|newspaper=African Eye News Service (Nelspruit)|url=https://allafrica.com/stories/199801260051.html
|publisher=allafrica.com|archive-date=8 May 2022|archive-url=https://web.archive.org/web/20220508164626/https://allafrica.com/stories/199801260051.html}}]
==See also==
{{Portal|South Africa|Food}}
* [Braai](/source/Regional_variations_of_barbecue)
* [Skottle](/source/Griddle)
* [Hot pot](/source/Hot_pot)
* [List of African dishes](/source/List_of_African_dishes)
* [List of stews](/source/List_of_stews)
* [Perpetual stew](/source/Perpetual_stew)
* [Potbrood](/source/Potbrood)
* [Sač](/source/Sa%C4%8D)
==References==
{{Reflist}}
==External links==
{{commons category}}
{{South African cuisine}}
Category:Cooking vessels
Category:South African cuisine
Category:Stews
Category:Wild game dishes
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Adapted from the Wikipedia article [Potjiekos](https://en.wikipedia.org/wiki/Potjiekos) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Potjiekos?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.