 | |
| Type | Stew |
|---|---|
| Place of origin | South Africa |
| Main ingredients | Meat, vegetables like cabbage, carrots, cauliflower, potatoes; beer or a dessert wine |
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]
- ^ Stan Engelbrecht; Tamsen de Beer; Ree Treweek (2005). African salad: A portrait of South Africans at Home. Day One Publishing. ISBN 0-620-35451-8.
- ^ https://journals.co.za/doi/abs/10.10520/EJC169978 [bare URL]