Potjiekos is a much loved hearty stew cooked over open flames but there are a few things to keep in mind when using a pot. Here are our top tips:
- The classic: The most common cast-iron pot shape is the three-legged potjie, as well as the most stable, as it comes with three legs attached no need for a separate stand. The second type of potjie is a flat bottomed pot that is versatile but requires a stand.
- Treating a new potjie: Before cooking food in a new potjie the cast iron needs to be treated to avoid residue and an iron taste in the food.
- Step 1: Wash and scrub it properly using warm water, dishwashing liquid and steel wool.
- Step 2: Dry the potjie completely and coat the inside with cooking oil (sunflower oil will do the trick).
- Step 3: Heat the pot until the oil begins to smoke and then wipe the pot clean with a paper towel. Repeat step 3 until the paper towel comes out clean after wiping.
- Step 4: Thoroughly wash and scrub it using warm water and dishwashing liquid.
- Ready…set…go!: Test whether the potjie is ready for use by cooking stywepap in it. The pot is ready for general use if the porridge comes out white (not grey) and tastes fine.
More tips: https://www.astralchicken.com/how_to/
