Potjie is a cast iron pot with three legs and a tight lid used in cooking. It originated from Dutch explorers in South Africa and is used to cook a variety of meats and spices over a fire. The dish is thought to have emerged during the mid-nineteenth century when Dutch pioneers were looking for new lands. Potjie cook-offs take place in different countries, with the typical requirement that the dish should be 90 percent meat.
A potjie is a cast iron pot with three legs and a tight lid used in cooking. A tight-fitting lid retains the moisture and flavors of the spices and vegetables, which are layered on top of the meat. The pot is placed over a fire of charcoal or wood coals and the ingredients are allowed to simmer for three to six hours. Potjie is an Afrikaans word meaning “small pot”. The name originated from Dutch explorers in the interior of South Africa during the colonial era.
The dish most often cooked in a potjie may be referred to as such, or as a potkjiekos, meaning “small plate food.” Most chefs don’t mix the ingredients, but let the flavors cook without disturbing them as they cook. Before serving, however, the contents are stirred to ensure even distribution of the meat.
The origins of this culinary tradition are slightly disputed. Some argue that it began during the siege of Leiden, when the community ran out of food and were forced to collect scraps of food and cook them together in a large pot. Others claim that the first users of potjie were Dutch pioneers in the mid-nineteenth century.
The Voortrekkers, as they are called in Dutch, were looking for new lands that could offer a better way for settlers to live. As they traveled, the Potjie tradition is thought to have emerged. Wild game was shot along the way and put on the pot during the day.
At the end of the day, the pot, holding the accumulated game, was lit. Any available spices and greens added to the character of the dish. In those days, the dish was constantly evolving. Instead of cleaning the entire contents of the pot each day, the old bones were replaced with new meat, allowing the evolution of flavors and spices to progress day by day.
The modern potjie survives as a social dish giving great creative control to the chef. Virtually any type of meat can be used, similar to Dutch pioneer days. Spices vary equally. The dish gets its social reputation due to the large variety of ingredients used and its long cooking time, which allows the chef and others time to discuss the dish and how it should be prepared.
Potjie cook-offs take place in different countries. During these festivals, chefs come together and create a dish that will be judged by the festival attendees. The recipes can be quite unique from each other, making for an interesting tasting experience. A common thread running through them is the typical requirement that the dish should be 90 percent meat.
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