{{short description|South African stew}} {{Infobox food | name = Potjiekos | image = Beef Potjie Kos.jpg | image_size = | caption = | alternate_name = | country = South Africa | region = | creator = | course = | type = Stew | served = | main_ingredient = Meat, vegetables like cabbage, carrots, cauliflower, potatoes; beer or a dessert wine | variations = | calories = | other = }}
In 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, three-legged cauldron, the ''potjie'', descended from the Dutch oven brought from the Netherlands to South Africa in the 18th century and found in the homes and villages of people throughout southern Africa.<ref name="Portrait">{{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}}</ref> The pot is heated using small amounts of wood or charcoal or, if fuel is scarce, twisted grass or even dried animal dung.<ref>{{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 }}</ref>
==History== Traditionally, the recipe includes meat, vegetables like carrots, cabbage, cauliflower, or pumpkin, 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,<ref>{{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 }}</ref> 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 dish. 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, warthog, bushpig, rabbit, and 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 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.<ref>{{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 }}</ref>
==Health hazards== In 1998, it was reported that illegally-imported aluminium potjie pots with large amounts of lead were being sold, placing users at risk of lead poisoning.<ref>{{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}}</ref>
==See also== {{Portal|South Africa|Food}} * Braai * Skottle * Hot pot * List of African dishes * List of stews * Perpetual stew * Potbrood * Sač
==References== {{Reflist}}
==External links== {{commons category}}
{{South African cuisine}}
Category:Cooking vessels Category:South African cuisine Category:Stews Category:Wild game dishes