Saturday Night Potjie

Since it's Saturday night, and neither my husband nor me felt like cooking per se (we rarely do, come to think of it), he decided to invite some friends over to make a potjie (pronounced POY-kee). This is basically a stew made in a three-legged cast iron pot cooked over an open fire. See picture to get the idea.

Now, first of all, you must understand that this is not only a valued traditional dish, it's something of a ritual in itself. First, all the ingredients should be chopped as rougly and unevenly as possible. Then the fire is lit (in this case, at 6pm) and the Great Wait starts. The fire can't be too hot when you put the pot on, or the food will burn, see. So, after it is ascertained that the fire is ready (usually a few beers in, especially with it being Saturday, Rugby Day, but none of us drink or watch rugby), the pot is placed over the fire and the veggies and meat and stuff is added layer by layer in a secret way that is passed down from potjie-maker to potjie maker.

The reason potjiekos is so popular in South Africa is not entirely because of its unique and delicious taste, but also because of the good times and social behaviour associated with it. What makes potjiekos so unique, is that no two potjie's ever taste the same, the taste is decided upon by the chef and what ingredients he wants to put into it.

The ingredients are not to be stirred until the pot is ready to be eaten (after about 2 or so hours on the fire), and it's served with some rice. Hmm. Now I'm starving. And best of all, I don't have to do anything... besides wash the dishes afterwards.

On second thought, maybe I should complain to someone...