Potjiekos: a beginner’s guide to the three-legged pot

Potjiekos means “small pot food”. It is a slow stew cooked outdoors in a cast-iron pot over coals, and it rewards patience.

Prepare the pot

Season a new pot by rubbing it with oil and heating it. Light a small fire and let it burn down to a steady supply of coals, because potjie needs gentle, even heat rather than flames.

Build in layers

Brown the meat with onions first, then add a small amount of liquid. Layer vegetables on top in order of cooking time, with firm ones such as potatoes and carrots lower down and softer ones higher up. Once layered, avoid stirring, which keeps the dish tidy and the flavours distinct.

Manage the heat

Add a few coals under the pot as needed and keep the lid on. Lamb and beef shin need around two to three hours, and chicken less. Add liquid sparingly, since the vegetables release their own.

Safety

Use thick gloves, keep the pot stable on level ground and never cook with charcoal in an enclosed space.

Always follow safe food handling and cook meat thoroughly. Check ingredients for allergens.