Potjiekos
South African stew / From Wikipedia, the free encyclopedia
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In South Africa, a potjiekos /ˈpɔɪkiːkɒs/, 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 17th century and found in the homes and villages of people throughout southern Africa.[1] The pot is heated using small amounts of wood or charcoal or, if fuel is scarce, twisted grass or even dried animal dung.[2]
Quick Facts Type, Place of origin ...
Type | Stew |
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Place of origin | South Africa |
Main ingredients | Meat, vegetables like cabbage, carrots, cauliflower, potatoes; beer or a dessert wine |
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