Rich tradition and SA pride: how to make the perfect potjiekos this Heritage Day

SLOW SIMMER

- JASON WOOSEY

COOKING over a fire in a cast-iron pot is an age-old tradition that’s close to the hearts of many South Africans.

Popularised in Holland during the 16th century, the tradition was brought to our country by the early Dutch settlers, but today the tradition of cast iron cooking is embraced by a wide variety of South Africans from diverse cultural backgrounds.

The beauty of a potjie is that no two recipes are the same. From hearty beef and red wine recipes to oxtail bredies, chicken dishes and Indian-style lamb curries, there are literally hundreds of ways to combine ingredients and put your personal stamp on the dish.

There are a few basics to remember, though, if you want your firecooked pot to be a success.

The ingredients should be layered, in that you add the slow-cooking ingredients, such as meat, at the beginning and faster-cooking veggies towards the end. And most importantly, you should never stir your potjie until the end!

If you're worried about the meat sticking to the bottom, you can gently push a rubber spatula along the sides and bottom of the pot.