Potjiekos guide: choosing, seasoning and cooking in a potjie

Potjiekos is slow food in the best sense: a three-legged cast-iron pot, a few coals and a few hours with friends around the fire. Here’s how to get it right.

Choosing a potjie

The traditional round, three-legged pot is used for potjiekos. Flat-bottomed potjies are better for baking potbrood and for use on a stove.

Potjies come in numbered sizes. The bigger the number, the bigger the pot. As a rough guide, a number 3 suits a family meal for around six people, while bigger gatherings call for a number 4 or larger. Check the manufacturer’s capacity for the exact size.

Seasoning a new potjie

New cast-iron pots often come with a protective coating, and all cast iron needs seasoning to prevent rust and sticking.

1. Wash the pot well with hot, soapy water and a scourer to remove the factory coating. Rinse and dry it completely.
2. Rub a thin layer of cooking oil over the inside and the lid.
3. Heat the pot over coals or on the stove until the oil smokes and darkens, then let it cool.
4. Repeat a few times. Some people also cook a batch of vegetable scraps in it first and throw them away.

After every use, wash it with hot water (little or no soap), dry it over heat and wipe it with a thin layer of oil before storing it.

The golden rules of potjiekos

1. Layer it, don’t stir it. Meat goes at the bottom, then the vegetables that take longest (potatoes, carrots, butternut), then quicker vegetables (baby marrows, green beans, mushrooms) on top. Stirring turns it into stew.
2. Brown the meat first. Fry the meat and onions in the pot over hotter coals before you add the layers.
3. Use little liquid. The vegetables release their own moisture. Too much liquid boils the food instead of steaming it.
4. Low heat, long time. Once it’s layered, it should simmer gently. Most potjies need at least two to three hours, longer for tougher cuts like oxtail or shank.
5. Keep the lid on. Every time you lift it you lose heat and moisture.

How many coals?

Far fewer than you think. After browning, a few coals (or a small bed of coals) under the pot is usually enough to keep a gentle simmer. Listen to the pot: a soft bubbling sound is right; loud spitting means it’s too hot. Keep a small fire going on the side so you can add a coal or two as needed. See how to make a braai fire.

Classic potjie combinations

• Lamb or mutton potjie: neck or knuckles, potatoes, carrots, green beans, with a little red wine.
• Oxtail potjie: slow, rich and worth the wait. Plan four hours or more.
• Chicken potjie: thighs and drumsticks, mushrooms, baby potatoes, cream added at the end.
• Vegetable potjie: butternut, sweet potato, chickpeas, curry spices.

Common mistakes

• Fire too hot: the bottom burns before the top is cooked.
• Too much water: you end up with soup.
• Stirring: the layers break down into mush.
• Rushing: potjiekos can’t be hurried. Start early.

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