Potjiekos (pronounced “poi-kee-kos”) is a traditional South African slow-cooked stew made outdoors in a round, cast-iron pot over a fire. This hearty dish typically combines meat, vegetables, and spices, and is cooked slowly to allow the flavors to develop beautifully.
Ingredients
🥩 1 kg stewing beef, lamb, chicken, or venison
🧅 2 onions, sliced
🥕 4 carrots, sliced
🥔 4 potatoes, cubed
🥒 2 zucchinis, sliced
🌿 1 cup green beans
🧄 4 cloves garlic, minced
🍃 2 bay leaves
🍅 2 tbsp tomato paste + 1 tbsp Worcestershire sauce (combined for a richer base)
🍛 2 tbsp chutney (optional)
🌶️ 2 tsp ground coriander + 2 tsp ground cumin + 1 tsp paprika (blended for spice depth)
🍲 500ml beef or chicken stock
🍷 ½ cup red wine (optional)
🧂 Salt & pepper to taste
🌿 Fresh herbs (parsley or thyme) for garnish
Instructions for an Potjiekos Recipe
1) Prepare the Fire
- Start an open fire using wood or charcoal and let it burn down to coals.
- Place the potjie (cast-iron pot) on a sturdy stand over the fire.
2) Brown the Meat
- Heat the vegetable oil in the potjie.
- Add the meat in batches and brown it on all sides.
- Remove the browned meat and set aside.
3) Sauté the Onions and Garlic
- In the same pot, add the onions and garlic, cooking until the onions are soft and translucent.
4) Layer the Ingredients
- Return the meat to the potjie and layer the carrots, potatoes, green beans, and zucchini on top in that order.
- Do not stir the potjie; the ingredients should remain in layers.
5) Add Seasoning and Liquid
- Add the tomato paste, Worcestershire sauce, chutney (if using), coriander, cumin, and paprika.
- Pour in the beef or chicken stock and red wine (optional) to cover the meat and vegetables halfway.
- Season with salt and pepper, and add the bay leaves.
6) Simmer Slowly
- Cover the potjie with a lid and let it simmer gently over the coals for 2 to 3 hours.
- Avoid stirring, but occasionally check the liquid levels, adding more stock if necessary.
7) Final Touches
- Once the meat is tender and the vegetables are cooked, give the potjie a gentle stir just before serving.
- Garnish with fresh herbs like parsley or thyme.
Serving Suggestions
- Serve Potjiekos with pap (maize porridge), fresh bread, or steamed rice.
- You can also serve it with a side salad for a lighter complement to the hearty stew.
FAQs
You can use a variety of meats in Potjiekos, including beef, lamb, chicken, or even venison. Choose your favourite or whatever you have on hand.
Absolutely! While traditional recipes often include potatoes, carrots, and green beans, feel free to add seasonal vegetables like bell peppers, sweet potatoes, or butternut squash for variety.
Potjiekos typically simmers for 2 to 3 hours, allowing the flavours to meld and the meat to become tender. Cooking time may vary based on the heat of the fire and the size of the meat pieces.
While traditionally made over an open fire, you can adapt the recipe to cook in an oven using a Dutch oven at a low temperature.
