Tradition in a Pot

Few dishes capture the heart and soul of South African cooking quite like Potjiekos. More than just a meal, it’s an experience that blends community, patience, and flavour into one unforgettable tradition. The word potjiekos means “small pot food,” referring to the cast-iron three-legged pot in which it’s cooked over a gentle fire or bed of coals. Each bubbling layer tells a story — of heritage, friendship, and the love of good food shared outdoors.

The magic of potjiekos lies in its simplicity. There’s no rushing or constant stirring — ingredients are added in layers, sealed with a lid, and left to cook slowly, allowing natural juices and seasonings to develop rich, deep flavours. Whether it’s beef, lamb, chicken, or even a vegetarian mix, the result is always tender, wholesome, and packed with aroma. The process invites connection — conversations flowing, laughter echoing, and the gentle crackle of fire adding rhythm to the atmosphere.

Traditionally served with rice, mash, samp, pap, or crusty bread, potjiekos is the perfect meal for gatherings, camping trips, or Sunday afternoons spent outdoors. It’s a reminder of simpler times when cooking was unhurried and food was made to be shared.

At The Healthy Springbok, we celebrate this South African classic with a mindful twist — using lean cuts of meat, plenty of fresh vegetables, and herbs to enhance flavour without compromising on health. It’s proof that traditional food can still be nourishing and balanced.

A classic that brings people together for good conversation, laughter, and hearty flavours. So gather your friends, light the fire, and let your potjie do the work. Because when the lid finally lifts and the aroma fills the air, you’ll understand why this dish has stood the test of time. Potjiekos captures the warmth and spirit of South African hospitality in every bite. Let’s do this!

Potjiekos

Traditional one-pot stew cooked slowly over coals or gas cooker. Traditionally using a cast-iron potjie pot.

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Prep Time 30

Cook Time 2 30

Servings: 6

Course: Main Course

Cuisine: Boerekos, Potjiekos, South African, Stew, Traditional

Calories: 410

Ingredients Equipment Method Notes

Ingredients

1 kg oxtail pieces lamb, or beef
2 tbsp oil
2 large onions sliced
3 carrots cut into chunks
3 medium sized potatoes quartered
1 cup green beans or mixed vegetables
10 Patty Pans washed (if seasonal / available)
10 Baby Corn washed, snapped in half (if seasonal / available)
1 cup beef stock
250 ml red wine or water or Coke
2 bay leaves
1 tsp thyme
Salt & pepper
1 tbsp flour regular or gluten free

Equipment

Cast Iron Potjie Pot
Camp fire with wood or charcoal or Gas Burner
Chopping board
Chopping knife
Bowls to set prepped vegetables aside
Oven glove to lift the hot lid

Method

Prep your vegetables and set aside.
Heat oil in cast-iron potjie.
Brown meat; remove and set aside.
Fry onions until soft; add meat back.
Lower heat to slow down to a simmer.
Layer carrots, potatoes, baby corn, then beans and patty pans (do not stir).
Add bay leaves, thyme, salt, pepper.
Pour stock and wine or Coke down the side (don’t mix).
Cover and simmer over low coals 2–3 hours.
Only gently stir before serving.
If sauce is too runny for your liking, mix the 1 tablespoon of flour with enough water to make a watery paste. Add to the pot and simmer for 5 more minutes.

Notes

Serve with pap↗ , mash↗, rice, or fresh bread to soak up the gravy.

Cooker note: For those doing the potjie on wood or charcoal. The heat must be low but consistent. You don’t want the meat to burn or stick to the bottom. Master the potjie and you’ll definitely be a fire master!

For lamb or beef cooking time should closer to 2 hours. For oxtail (for those more traditionally inclined), cooking time should be closer to 3 hours to ensure meat fall off the bones.

Nutrition (per serving):
Calories: 410 | Protein: 36g | Fat: 18g | Carbs: 26g | Fibre: 3g

Potjiekos – ultimate effortless tradition in a cast-iron pot