The South African tradition of cooking a Potjie (pronounced poor-quie) can take up to 5 hours, dozens of beers and a rugby game or two.
The potjie pot is a big, cast iron cauldron - usually placed on the coals of a fire - with the ingredients carefully layered according to their cooking time.
Willie's Recipe
Saute chicken, fresh ginger, capsicum, onion with garlic / lemon / pasley seasoning. Add Brai salt and cinnamon.
Cover in consecutive layers of potatoes, carrots, brocolli, cauliflower, squash, zuchini and mushrooms.
Add strong Rooboos tea for liquid. DO NOT STIR.
At the end of 4 or 5 hours (a carton of beer / heated discussion about the Springboks) pour over peach chutney and stir JUST BEFORE SERVING with samp millies (thick maize).
Fabulous!!
I have since bought a potjie recipe book (translated from Afrikaans) and will be testing my skill next week while still in the country of origin under the watchful eye of Sobhna.
(Photo : Willie and Jeff - our gourmet guides)