South African Cuisine

More recipes from SBS Food

tips

Break in the pot

Most potjie will be seasoned and ready to use after a quick rinse, however some manufacturers recommend “breaking in” the pot by cooking a few vegetables (some use a whole cabbage) in a large quantity of water for several hours.

… and keep rust at bay

Like all cast-iron cookware, potjie are prone to rust. When you’ve finished cooking in your potjie, rinse it with boiling water and little or no detergent, then dry and wipe the inside lightly with olive or vegetable oil.

Spice it up

It pays to sort through your spices at least every six months and throw out any that are past their use-by date. Replacing them with fresh spices will make all the difference to an Indian or Cape Malay curry. Unless you often cook for large crowds, buy spices in small quantities and ideally source them from a vendor you know has a good turnover to ensure freshness. Store in a cool, dark place to prevent deterioration of the volatile oils.

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SBS FOOD SAFARI SHOP

Food Safari, Series 4 (DVD)

Food Safari, Series 4 (DVD)

Maeve O’Meara explores flavours new to Australia - Peruvian, Cypriot, Filipino, South African, Lao, Polish, Afghan, Danish plus creole fare in Broome and Darwin.

Food Safari Books and DVDs

Food Safari Books and DVDs

Take a Food Safari to the SBS shop to find all your favourite products.

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