potjiekos
Sign in to saveIn South Africa, a potjiekos , 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. The pot is heated using small amounts of wood or charcoal or, if fuel is scarce, twisted grass or even dried animal dung.
Key facts
- Food.name
- Potjiekos
- Food.image
- Beef Potjie Kos.jpg
- Food.country
- South Africa
- Food.type
- Stew
- Food.main_ingredient
- Meat, vegetables like cabbage, carrots, cauliflower, potatoes; beer or a dessert wine
via Wikipedia infobox
Wikidata facts
- Subclass of
- stew
- Country of origin
- South Africa
- Material used
- meat
- Image
- Ijzeren kookpot.jpg
Show 1 more fact
- Commons category
- Potjiekos
Sources (1)
via Wikidata · CC0
~2 min read
Encyclopedic overview
6 sectionsContents
- History
- Ingredients and general process
- Health hazards
- See also
- References
- External links
In South Africa, a potjiekos , 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. The pot is heated using small amounts of wood or charcoal or, if fuel is scarce, twisted grass or even dried animal dung.
==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.
Excerpted from Wikipedia’s “potjiekos” article, available under the CC BY-SA 4.0 licence.