Potjie pots
A potjie is essentially a Dutch oven, brought to South Africa and spread through the country by the Voortrekkers. It’s used throughout Africa by many different cultures: in Lesotho, some call it the Maloti Mountain microwave and it’s also known by its African name, the phutu pot. Made of cast iron, it’s the most versatile cooking vessel in Africa. Whether you’re making bread, desserts or stews, you can do it all in a potjie. It’s the quintessential, outdoor cook’s all-in-one pot.
Buying a pot
Most of the time, potjie is special occasion food, but that doesn’t mean you should have only one massive pot. I have a collection of potjie pots in various sizes – and they all do duty. However, your first purchase should be a big one, fit to feed 15 friends. It will be a lifelong affair, so always check the following when buying:
• First and foremost, no cracks!
• The legs must be solid and sturdy
and the lid should fi t like a glove.
• Check that the handle won’t break
when you’re lifting 10 kilograms of
lovely grub.
• Buy a fl at-bottomed pot to make
breads and a three-legged roundbottomed
pot for potjies and soups.
Cleaning your pot
If your pot is new or hasn’t been used for a few months, put it over a big fire and heat it until piping hot, then wipe it thoroughly. Add chunks of fat and let them melt, then smear grease all over the inside. Wipe with kitchen towel or newspaper and your pot is ready to use. Remember that potjies
hate soap. When you’ve fi nished cooking, simply wipe it thoroughly and then fill it with hot water and boil. Pour out the water and wipe it again. Then, just as when the pot was new, add fat and let it melt, then smear the grease around. If you look after your pot, you’ll have a cooking and camping companion for life.
Where and when
Potjie is normally cooked in the great outdoors over a slow fire. Potjie pots aren’t fussy, so you can use charcoal. Generally, once the pot is heated, it
needs only the occasional log or coal to keep it on the go. Potjies need slow cooking, so be prepared to invest some time. Once you’re totally familiar with your pot, you’ll begin to recognise the potjie-pot whisper – it’s a sure sign of good food on the way.
Tip: Putting coals on the lid ensures that thorough heating (and grilling) is taking place. This is especially important when making bread.
For more recipes and outdoor cooking ideas, read Justin Bonello’s Cooked in Africa: A cooking journey through Southern Africa.
Buy the book now
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