Potjiekos – Afrikaner stew

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„Potjiekos” literally means pot food. It has been traditional Afrikaner dish since centuries. It is believed that it came from the Dutch ancestors of the South Africa, who brought heavy iron pots with them. It is a simple dish, easy to prepare with only ‚few rules’, although it can come in many variants. Conservative South African chiefs stick only with ground black pepper and salt to spice. Although it resembles a stew it is not a stew and it is made quite different.


  • 500g of minced or cut meat like ham, boar, chicken, beef, game etc.
  • 1 big squash
  • 1 big zucchini
  • 2 medium sized onions
  • 3 small bell peppers
  • 2 bay leafs
  • ground black pepper
  • a pinch of sea salt
  • oil
  • rice/bread/pita/pasta


Use some deep and heavy pot. Heat cooking oil until very hot. Meat and onions are browned by searing into oil. Vegetables are then packed on top of the meat. It is ‚sealed’ with a rice or some starch to keep the temperature inside the pot and steam cook vegetables. It is cooked slowly, over medium heat. Traditionally it was done outdoors over coals.



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