Search results
Results from the WOW.Com Content Network
In South Africa, a potjiekos / ˈ p ɔɪ k iː k ɒ s /, literally translated "small-pot food", is a dish prepared outdoors.It is traditionally cooked in a round, cast iron, three-legged cauldron, the potjie, descended from the Dutch oven brought from the Netherlands to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa. [1]
The San peoples were hunter-gatherers, who mostly depended on foods like tortoises, crayfish, coconuts and squash. Agriculture was introduced to South Africa by the Bantu peoples, who continue in the cultivation of grain, starch fruit and root tubers — in the manner of maize, squash and sweet potatoes, following their introduction in the Columbian exchange, displacing the production of many ...
Namibia and South Africa: Literally translated "small pot food", is a stew prepared outdoors. It is traditionally cooked in a round, cast iron, three-legged pot, the potjie, brought from the Netherlands to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa. [26] Pumpkin soup
We're tracking the best early deals we've spotted so far at Walmart, Amazon, Old Navy, Nordstrom, and more. AOL 6 days ago The best Valentine's Day gifts under $100
In South Africa, a potjie (/ ˈ p ɔɪ k i / POY-kee) directly translated "pottle or little pot" [22] from Afrikaans or Dutch, is unlike most other Dutch ovens, in that it is round-bottomed. Traditionally it is a single cast, cast-iron pot, reinforced with external double or triple circumscribing ribs, a bail handle for suspending the pot, and ...
Help; Learn to edit; Community portal; Recent changes; Upload file; Special pages
Potchefstroom (locally / ˈ p ɒ tʃ ɛ f s t r ʊər m / POTCH-ef-stroorm; [2] Afrikaans pronunciation: [ˌpɔtʃɛfˈstruəm]), colloquially known as Potch, is an academic city in the North West Province of South Africa.
The ingredients are mixed in a cast-iron pot, known as a potjie in South Africa. Four measures of warm water are added. The mixture is left overnight. The mixture starts fermenting, and bubbles appear. A sour odour can be detected. A small portion of the wort is removed and put to one side. The remaining mash is cooked until a crusty sediment ...