The Dutch often use game meat such as elk, elk, and venison to make modern potjie dishes.
A potjie is a three-legged cast-iron pot with an airtight lid used for cooking. A well-closed lid retains moisture and the aromas of spices and vegetables, which are superimposed on the meat. The pot is placed over a charcoal or charcoal fire and the ingredients are allowed to boil for a period of three to six hours. Potjie is an Afrikaans word meaning “small pot”. The name originated with Dutch explorers in the interior of South Africa during colonial times.
The dish most often cooked in a potjie may be referred to as such or potkjiekos, which means “meal from a small pot”. Most chefs don’t stir the ingredients, but instead let the flavors simmer without altering them as they cook. However, before serving, the contents are stirred to ensure even distribution of the meat.
The origins of this culinary tradition are slightly disputed. Some say it all started during the Siege of Leiden, when the community experienced food shortages and was forced to collect leftover food and cook it in a large pot. Others say that the first users of potjie were Dutch pioneers in the mid-19th century.
Voortrekkers, as they are called in Dutch, were looking for new land that might offer a better way of life for settlers. While traveling, it is believed that the potjie tradition arose. Wild game was shot up along the way and, over the course of the day, put in the pot.
At the end of the day, the pot with the accumulated game was placed on the fire. Any spices and vegetables available add to the character of the dish. At that time, the dish was constantly evolving. Instead of cleaning the entire contents of the pot each day, the old bones were replaced with new meat, allowing the evolution of flavors and seasonings to progress day by day.
The modern potjie survives as a social dish, giving the chef a great deal of creative control. Virtually any type of meat can be used, similar to the days of the Dutch pioneers. The spices also vary. The dish gains social fame due to the wide variety of ingredients used and the long cooking time, allowing the chef and others to discuss the dish and how it should be prepared.
Potjie cooking competitions are held in various countries. During these festivals, chefs get together and create a dish that will be judged by festival goers. The recipes can be quite unique from each other, which makes for an interesting tasting experience. A common thread that unites them is the typical requirement that the dish must contain 90% meat.