Perfect potjie

Potjiekos is as South African as
biltong, braaivleis and boerewors. It’s also a literal melting pot of the many cultures that have shaped our culinary landscape. The evolution of these boiling black pots has been helped along by everything from Cape Malay inspired curries to whatever the voortrekkers could catch and stew.

Then of course, there’s the reverent way we gather around open flames under starry skies, a trait perhaps inherited from the nomadic spirit of the Khoisan. Or, maybe we just like to kuier…

Just like any other industry, potjiekos has its gurus. Matie Brink, or the King of Potjieskos as he’s known, was a church minister in Paarl. When he wasn’t dishing up the gospel, you could find him by the fire, long wooden spoon in hand, trying out the recipes in his many books. Another potjie professional was Sannie Smit, whose her book Potjiekos Favourites inspired the potjie-making masses. Try two recipes from her book – one for chicken curry and another for wholewheat chapattis to mop it up with.

By Malu Lambert