When one is moderately young and not specifically into spending every weekend clubbing, there are really only two respectable things to do (in South Africa, at least): braai and potjie (fondly called a pot). This weekend, I did both.
A braai would be similar to a barbeque in the American culture, and a potjie similar to a stew.
Every nationalist will claim that their country’s take on a traditional or famous meal would be the best. However, as a proudly South African woman who has never been overseas, I can assure you that our take on the so-called barbeque and stew is definitely the best!
When I was younger and everything still seemed right with the world, we use to make potjie for family gatherings. Everyone would get together from the near by towns. My favorite part would always be the dumplings with condensed milk at the end.
Perhaps I try to recreate these picture perfect family moments that I treasure from my childhood with the friends who are like family to me now and possibly that’s why I enjoy these kinds of gatherings so much.
We’ll start off with the potjie- you can read part two of this article to find out more about our traditional South African braai.
There’s something so serene about spending a Saturday afternoon with friends and their kids, helping prep food, enjoying great conversation and watching the cast iron pot cook over the fire, resembling a witch’s brew we have all pictured from the fairy tales we read and watched when we were kids.
I think the anticipation involved in making a potjie makes it so much more satisfying in the end- you smell every ingredient as it goes into the pot and change the smell of the steam coming out from the pot oh so subtly.
My friend’s husband was our chef and did an amazing job with a lamb pot!
First he sauteed the onions in some spice, then added some potatoes and later the lamb meat to the pot. He added brown onion soup mix and some frozen mix veg and fresh mushroom. The pot was only about half full with liquid and was left to steam, with an occasional stir.
The wife of the chef made some rice upon which the lamb pot was to be served and the whole meal came together, but more than that, it brought 3 generations together. We played and colored with the kids outside while patiently waiting for the meal to be cooked, which created a perfect light hearted atmosphere.
While still at the potjie, I received a text from a friend inviting me to her surprise birthday braai that same evening.
I initially wanted to decline but as both our busy schedules wouldn’t allow for us to celebrate her birthday together any other time soon, my first hosts very graciously excused me.
It really was a great start to a way too much food filled day, and it was only going to get better!
Jo’s take away:
1. Bring crisps to a potjie, it takes a while!
2. If you’re planning on drinking take something light otherwise you won’t make it till food.
3. Maybe add some dumplings and condensed milk, one of my favorite things with potjie!
Jo's food experiences 