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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]
"Potjie" can also refer to the technique of cooking potjiekos. Among the recipes that require a potjie, there is one for a type of bread called " potbrood ", which literally means "pot bread". Among the South African indigenous peoples, specifically Zulus , these pots also became known as phutu pots, after a popular food prepared in it.
Potjiekos: 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
This recipe has six ingredients, but it’s all about the rice and the kimchi. Use leftover takeout rice to make things easy, and look for kimchi made with Napa cabbage for best results.
Anastasiia Krivenok/Getty Images. Produce 5 lemons 1 medium potato 15 garlic cloves 3 sweet onions 1 serrano chile 2 heads endive 2 large bunches flat-leaf parsley
A layered sweet potato topping makes a real star of this healthy veg and adds a colourful twist to a true Great British favourite – perfect for this time of year.
Potjiekos, literally translated to "small pot food", is a stew prepared outdoors in a traditional round, cast iron, three-legged pot. This one is being cooked on a barbecue. Location of South Africa. South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country.
Oxtail is also very popular in South Africa, where it is often cooked in a traditional skillet called a potjie, which is a three-legged cast iron pot placed over an open fire. Oxtail is also eaten in other southern parts of Africa like Zimbabwe and served with sadza and greens.