These expert tips will help you achieve the perfect balance of flavours.
By
The Roo Sisters

1 May 2013 - 6:47 PM  UPDATED 6 Sep 2013 - 9:31 AM

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.

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.