The best part about a potjie is that it allows you to cook your meals for very long times as they can withstand heat extremely well. The lids provide the perfect cooking pressure to allow your food to slowly cook without burning. Don’t stir the potjie, it affects the flavours’ natural stewing process. Consider opting for a Potjie Perculator that distributes liquid evenly, cooks faster and rules out stirring: Make sure the fire is small, yet effective. And the coals should preferably not be placed directly underneath, but rather on the outside of the potjie’s legs. Too much heat will certainly burn the food. Easy Biltong Pasta Potjie Recipe made with cream and cheddar cheese. Heated slowly over some coals with biltong and ingredients. Pro tip: Make sure your potjiekos meal always has enough liquid while cooking as you can easily ruin a delicious dish by leaving it for too long without enough liquid. Don’t forget to use a potjie lid-lifter or potjie pal as you can easily burn yourself as the lid handle reaches very high temperatures!

Fun Fact: This entire demonstration, photos and videos, was captured with my Samsung Galaxy S cellphone. Some potjie products have been created to allow for easier cleaning, while others develop seasoning over time which can add amazing flavour to your product in the long term - but can also cause unwanted flavours when not cared for correctly. Always layer your ingredients. Make sure to add the meat first, after frying the spices in oil. Then add the rest of the ingredients according to cooking time - the longer the cooking time, the earlier it goes in.Potjiekos is cooked slowly ( 2 to 3 hours) with moderate heat. (Plan well as this dish does not like to be rushed.)

Spoon the chopped tomato on top of the vegetables. Sprinkle with oregano, cloves, paprika and rosemary. Cover with the lid and simmer for about 2 hours. Do not stir during cooking process! Here is a rough outline of potjie sizes - but it is always important to find out the exact manufactures’ sizing guide or dimensions. The number of servings will also of course depend on how hungry your guests are, how many side dishes you are making and what types of meat or vegetables you use. But generally speaking - you can use the sizes above to help you plan which pot to buy and to help you prepare your meals ahead of time.

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Enamel, cast-iron and pre-cured potjie pots all have different methods of correctly preparing them when you first buy one - as well as how to best clean your specific potjie of choice. For first-time use, wash the inside of your potjie with a mixture of dishwashing liquid and boiling hot water. Coat the inside of the potjie with cooking oil and heat it until the oil begins to smoke. Then wipe clean with a paper towel. Your potjie is ready to cook. Vaseline Jelly is the original skin protectant – it has been used to protect and help heal dry skin since 1870, and to this day, it effectively cares for your skin. Vaseline Petroleum Jelly Original is triple-purified and hypoallergenic, and is the ideal product for a multitude of uses, including a moisturiser for sensitive skin. Vaseline Petroleum Jelly original is a product you can trust. The difference? Generally, your flat-bottomed potjie pot is more useful when cooking on a gas-cooker or a flat braai surface; while your 3-legged potjie pot is the traditional one that can be placed directly onto your coals. Vaseline Jelly creates a protective barrier that protects skin against environmental factors, such as windburn – and has been used for over 100 years to protect minor cuts, scrapes, and burns. A moisturiser for sensitive skin should be gentle on the skin, safe and effective at moisturising and protecting your skin.