Potjiekos

A potjie is a round three-legged cast-iron pot that stands directly over coals, and potjiekos is what is cooked in it - but the method is the point rather than the recipe. Meat is browned first, then vegetables are added in layers according to how long each needs, and after that the lid goes on and the pot is not stirred. The layers steam and braise in their own liquid for three to five hours over a low fire, and the flavours stay distinct instead of merging into a uniform stew. Stirring it is a genuine breach of the form and someone will say so. Anything goes in - lamb, oxtail, chicken, seafood, game, or vegetables alone - and the social function matters as much as the food: a potjie takes all afternoon, which is the reason people make one. The pots are seasoned and never washed with soap.

What to look for

• The three-legged pot - cast iron standing directly over coals.
• Layering - ingredients added by cooking time, then left alone.
• No stirring - the rule of the form, and firmly enforced.
• The afternoon - three to five hours, which is why anyone makes one.

When to go

April to September, when standing round a fire is comfortable. Three to five hours.

Things to know

It genuinely takes all afternoon and cannot be hurried. Results depend heavily on fire management, and a poor potjie is watery and bland. Cast-iron pots are heavy and awkward to take home. Restaurant versions are usually ordinary stew in a pot.

Nearby

Campsites and braai areas nationwide; potjie competitions at country festivals.