Yet another incredible way of preparing food inherited from our forefathers is how to cook in an old fashioned cast iron pot.

Our great-grandmothers probably had two pots without which they would have been lost.

The most popular one of these was the round bellied, three legged cast iron pot. This often had the legs sawn down so that it could be used on a black coal stove. One of the stove plates was removed and the pot fitted comfortably in this "nest". Soups, stews and meal-in-one dishes (Potjiekos) were cooked to perfection. The rounded shape of the base (almost like a Chinese Wok) ensured that all the juices accumulated at the base of the pot near the heat.

Today iron pots are still popular for outdoor cooking over an open fire, particularly for slow-simmering venison "Potjiekos" or other meat stews.

Potjie Pots are available from size 1/4 (0.7 liters) to size 30 (95 liters) and we have put the most popular sizes on the web site. If you want another type or size of pot, please email us and we will send you the prices.

Just remember that because of the weight of the pots, shipping via airmail might become prohibitive so please take a careful look at the different sizes, prices and weights before deciding which pot to purchase.

We have found that a size 3 pot is big enough to make a splendid meal for a family of 4-6 people!

Oxtail Potjie recipe

Introduction

A Potjie Kos is a meal cooked in an iron pot over the fire. The way to cook a potjie is usually very slow. Many types of meat can be used for a potjie but here we have chosen one of the favorites - oxtail.

Definition of a Potjie: A Potjie, pronounced "Poy-key" is a Dutch oven with 3 legs. This is so that the potjie can sit directly above an open fire outdoors.

Ingredients Introduction:
A Potjie Kos is a meal cooked in an iron pot over the fire. The way to cook a potjie is usually very slow. Many types of meat can be used for a potjie but here we have chosen one of the favorites - oxtail.

 :: 1/3 cup cooking oil
 :: 2 large onions, sliced into fairly thick rounds
 :: 6 bay leaves
 :: 4 chopped cloves of garlic
 :: 4 large carrots, scraped and cut into chunky wheels
 :: The juice of one lemon
 :: 6 Cloves
 :: A good grind of black pepper
 :: A dash of Worcester sauce
 :: Salt
 :: 6 potatoes, peeled and halved
 :: 1/3 cup of brandy
 :: Water to cover

Instructions on how to make it:
Heat the oil in the potjie, then brown the meat quickly over high heat with the onion. Add bay leaves, garlic, cloves, lemon juice, salt, pepper, Worcestershire sauce and carrots. Add enough water barely to cover.

Let it simmer away very slowly for four hours, then add the potatoes and the brandy and let it simmer until the potatoes are done and the meat is fall-off-the-bone tender.

Serve with rice, crispy fresh bread and green salad.