Potjiekos Favourites

Editor: Joy Clack
Struik Publishers
2nd edition, Cape Town 2008
ISBN 978-1-86872-434-5
Soft cover, 28x21 cm, 96 pages, throughout colour illustrations, English

Das urige Kochen und Backen mit dem Potjie ist untrennbar mit Südafrika und Namibia verbunden. Auch in unseren Breiten ist die Zubereitung von Speisen mit dem Potjie, der Potjiekos, ein unvergleichliches Lagerfeuererlebnis für Groß und Klein.

Description:

The wide selection of easy-to-make recipes, together with sound information on the best ingredients to use, and how to prepare them correctly, will ensure successful potjiekos time after time.

There are recipes for a variety of meat dishes, venison, poultry and seafood, as well as appetising side dishes, vegetarian fare, mouthwatering puddings and crusty bread.

Throughout this guide, full-colour photographs show potjiekos being enjoyed in different settings. A superlative collection of over 150 tried and tested recipes gathered from all over South Africa.

Potjiekos has been with us for centuries, in fact since the days of the first settlement at the Cape when food was cooked in a black cast-iron pot hanging from a chain over the kitchen fire.

Later the black pot accompanied those intrepid pioneers who moved into our hinterland, but as the Victorian era unfolded, so the delights of the bubbling black pot made way for magnificent oven roasts, and later still the traditional braaivleis in the 1950s and '60s.

The pot's re-emergence in the late 1970s coincided with the escalation of meat prices and it was then that Sarie became the first magazine to publish articles on the art of potjiekos cooking, which resulted in a wave of books on the subject.

This special collection of recipes is a celebration of my friend, the late Sannie Smit. Many of these are classic or regional recipes, which reflect our great culinary heritage, while others have been newly developed.

Above all, this book reveals an affordable way of cooking and one that is uniquely South African.