Recipe - Potjiekos

A little cooking oil

Any kind of beef, lamb/mutton, chicken, even fish. Cheaper cuts of meat are
better as this dish is cooked for hours Thickly slice any kind of
vegetables that are available. Pumpkin, squash, zucchini are good,
potatoes, yams, tomatoes, beans etc Wine (red or white) for cooking (and
drinking) Whatever spices and herbs are around. Salt & pepper, coriander is
good, tumeric, curry if you like etc

This is a traditional dish, which can be made using just about anything to
hand. Great for a cookout on a summers day. Requires a lot of time, and
lots of wine to drink while you're waiting. The recipe really depends on
what you have and therefore is almost never the same twice.

Utensil: A large iron pot, preferably with three legs. It must have a
tightly fitting lid.

Method: Make a little fire. It must be very low. Brown chunks of meat or
chicken in the pot. Then pack the meat at the bottom of the pot. In layers
pack the other cut or sliced up vegetables, potatoes should be at the top, seasoning
each layer as you pack it in. Pour wine over the layers.

Cook this over the very low fire for 4 to 6 hours without stirring, sipping
wine with your friends while you solve the world's problems and while they
tll you what you've left out of the pot. Now and then add a bit of wine
knowingly to the pot, just to make your friends think you know what you're
doing.

Serve over rice and you'll realize that life is good when you do things
this slowly.

Posted to rec.food.recipes by japlady@nwu.edu (Rebecca Radnor) on 1995, .