potjie

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potjie

(ˈpɔɪkiː)
n
South African a three-legged iron pot used for cooking over a wood fire
[Afrikaans]
References in periodicals archive ?
South African food has global culinary influences, explains Klauber, including Indian, Thai, Dutch, Irish and Moroccan, as well as native African fare like oxtail potjiekos (stew) and biltong (dried salted beef, a local staple).
In between spotting the Big 5 on game drives and relaxing in this luxuriously classic game reserve overlooking the Sabie River, travelers will join Chef Malcolm as he teaches them to prepare traditional Potjiekos, or "food of a small pot" - around a traditional boma under the star-filled African skies.
Enjoy a slow cooked stew in a potjiekos (a cast iron pot), South African style, flambeed deserts, grilled Halloumi cheese or cream scones with your sundowners - there's more to camp food than just barbequeing.
The menu has been broken up into sections giving guests great variety and styles of cooking fish and seafood: The Plettenberg seafood soup, prawns done tempura style or ravioli with prawns & leeks, mussels steamed in beer, lobster thermidore, seafood potjiekos, fish and chips, stir fried calamari with egg noodles and for the ultimate seafood indulgence The Plettenberg Deluxe Seafood Platter.
On May 19, the winner of the recently-held Potjiekos [traditional stew cooked in a cast iron] will have their recipe cooked and served to diners throughout the day.
On the menu are the braai or barbeque with pap (traditional porridge made from ground maize and other grains), boerewors (handmade sausages), potjiekos (stew prepared in a pot where meat is cooked with vegetables), biltong (cured and dried meat) salad, and many other preparations.