Potjie Kos

Potjie-kos directly translated is pot food; a stew prepared outdoors in traditional cast iron, round, three legged pots.

Potjie-kos originated with the early settlers (Voortrekkers), evolving as a stew using wild game and vegetables cooked in Dutch Malay spices. As the settlers shot wild game, meat and bones were added to the pot and each day when the wagons stopped, the pot was placed over a fire to simmer. New bones replaced old and fresh meat replaced eaten meat.

All potjies are served with rice and rustic bread.

• Ostrich potjie
  
• Venison potjie
  
• Oxtail potjie
  
• Chicken potjie
• Bunny Chow served in hollowed bread