Potjie pronounced "poikee!"

This is the ultimate stew cum hot pot.Traditionally cooked in a Potjiekos a three legged cast iron pot suspended over a braai (barbecue) hot coals or ambers.Potjie are now, it seems the domain of the braai expert, and much store is put into the quality of an individuals Potjie.Potjie cooked for many hours, and therefore give the cook ample time for him (her) to imbibe in beers with friends as the Potjie cooks.

BEWARE although not wishing to advocate burning holes around the garden, this recipe uses a conventional oven, do not use your best casserole or pan.

Why ? Because a Potjie relies on a long cooking time, with minimal stirring, much of its rich taste coming from some of the flavouring ingredients sticking to the bottom of the pot !!!!!!!!!!!!!!!

CHICKEN POTJIE

10 ml vegetable oil (corn,rapessed etc)

1 lge onion , sliced

2 bay leaves

1 teaspoon of dried Oregano

4 sticks Celery and chop into thick slices

1 chillie - strength to liking

3 - level - teaspoons of medium curry powder

1 teaspoon worcestershire Sauce

2 teaspoons of lemon juice

3-4 large potatoes - when sliced will cover Potjie with two layers of potato

750g - 1kg cubed chicken breasdt or thigh fillets

1 pkt Colmans Coq Au Vin mix

You will require two pans, one to hold all the ingredients - your Potkie pot and one to season and brown the chicken.

Having cubed chicken , sprinle with curry powder and thoroughly coat chicken, if possible do this 30 mins before hand.

Using a frying pan with 5ml oil, heat oil until sizzling and brown chichen, ensureing curry powder has blackened.Remove chicken, and add water to take up pan residue - approx 1/2 pint of water.

Add remaining oil to Potjie pot , heat and add onions and celery, chilli and Worcestershire Sauce and cook until onion turning from translucent to browning, at this stage quickly add Oregano , Bay Leaves and Chicken stirring mixture thoroughly as liquer from frying pan is also added.Bring to the boil and then reduce to a simmer.

Make up the Colmans Coq Au Vin mix ( with half pint of water) and add to pot, stirring thoroughly.If due to size of pot there is insufficient water, add more water until approx 1/2" fluid above ingredients in pot.

Finally layer , add salt and pepper to taste and layer sliced Potatoes over top of ingredients.

Put lid on pot and place pot in oven at gas mark 4-5 or 175 - 200 degrees for 1.5 - 2 hrs.

After cooking, thicken stew if required by gently lifting potato layer - NOT STIRRING - and adding your preferred thickening agent - cornflour, gravy powder.

Now you have a Potjie that is "groot" (great) but to make it yours tinker with herbs and vegatables, Rosemary is a great herb as is Thyme , as well as substituting chicken with lamb or beef or a combination thereof.