World Flavors Cookbook

Potjiekos

South Africa's iconic cast-iron pot stew — layers of meat and vegetables slow-cooked over coals for hours without stirring.

Cuisine: Kenya

Ingredients

• 1kg oxtail or lamb
• 4 potatoes, quartered
• 3 carrots, chunked
• 2 onions, quartered
• 1/4 cabbage, wedged
• 200ml red wine
• 400ml stock
• Thyme, bay, salt, pepper
• 2 tbsp oil

Instructions

1. Brown meat in a three-legged cast-iron pot (potjie) over hot coals.
2. Layer in order: onions, then root vegetables, then softer vegetables, then potatoes on top.
3. Add wine, stock, and herbs. Do NOT stir.
4. Cover with tight lid. Cook over low coals for 3-4 hours.
5. Each layer steams and contributes to the sauce below.
6. Stir only when serving. The slow fusion of flavors is the magic.