Find out which special utensils you’ll need on hand during cooking.
By
The Roo Sisters

1 May 2013 - 6:43 PM  UPDATED 6 Sep 2013 - 9:31 AM

Braai

South Africans take their braai (Afrikaans for barbecue or grill) very seriously and, like many other nationalities, including Australian, consider themselves the barbecue kings. Marinated meats and sausages are the stars and there’s usually a good variety on the grill at any one time, including boerewors, sosatiesand chicken.

Potjie

Pronounced “poy-key” and translating from Afrikaans or Dutch as “little pot”, these three legged, flat bottomed cast-iron pots were used by the pioneer voortrekkers to slow-cook stews. Hot coals can be pushed underneath the legs and also placed on the cast-iron lid, and in this way they become Dutch ovens. Any food cooked in a potjie is known as potjiekos (“poy-key-kos”). Available from barbecue specialists or online.