First time using a Potjie

[Brian Andrews]

I am a HUGE dutch oven fan. When we camp and can afford the weight, I use them to make breakfast, dinner, dessert, rolls, you name it. It is a highly used piece of gear for me.

So, when I came across a Best Duty Potjie earlier this summer, I couldn't pass it up. However, it has been warm and I haven't felt like cooking with it in the backyard. Now, it is starting to cool off, so I figured I would try it out.

Of course, to the purists, I am cheating by using charcoal and not wood coals.

I didn't make a traditional Potjie recipe though. The wife is not feeling good today, which is why I am at home. I had to take the oldest to school, watch after the youngest and try to get some work done in between.

So, I decided to make her my homemade chicken and noodle soup. This is just the chicken and broth part. The actual soup will come later.

Anybody else use one of these things? So far, I like it. But I also picked a recipe that is almost impossible to screw up

Brian

 

[orrey45]

That looks pretty cool but what makes it different then a Dutch oven? I see that it doesn't have as a pronounced lip for coals and that its sides are shaped differently.

Could you please explain the differences? I would like to know more about this variation.

Edit: Soup looks good by the way.

 

[Brian Andrews]

Actually, I think the dutch oven is much more versatile. I am just kind of a sucker for traditional type cooking stuff.

The majority of traditional Potjie recipes are heavy on the liquid side. For that type of thing, these work really well. Because of the round bottom and round shape it is easier to get that type of thing out of one of these, with a ladle or whatever. The majority of the time I have seen people using these, they are FULL all the way up to the top. My soup has 5 cups of liquid, and it is probably only 1/3 full.

I have heard of people baking in these, with coals around the lid, but again, I think the DO is really better for that type of thing.

 

[bladefrienzy]

I like it. I need one, or a dutch oven. Used a friends for a while, til he moved away. I really like em. Nice being able to "bake" outdoors.

 

[j_d]

sweet, thats a nice looking pot. i have had my eye on them and picked up some other cast iron earlier in the summer. i upgraded my dutch oven and skillets (waffle maker too) and the potjie is next on my list. Did it come seasoned that well? also, i cheat sometimes and use charcoal too.
josh

 

[Brian Andrews]

Did it come seasoned that well?

Yes. The company claims they are oil cured, and ready to use. The seasoning very much reminded me of Lodge's pre-seasoned stuff.

I was warned though, to wash it well because of the shipping oils. I scrubbed it several times until it looked like the water in it was clean. I then let it sit over coals for hours with potatoes, onions and a couple other things. That is an old-fashion first-use throw-away/seasoning recipe I came across. I figured it wouldn't hurt. I have never went to that much effort with a Lodge or anything.

But, today's meal turned out just fine. No funky taste.

B

 

[Aubrey]

Those potjies are very popular in Africa. You can get upto a 44 gallon one which is massive ....like brewing some beer for the whole village.

Search on Google for Potjiekos resepte or potjiekos recipes ....you should hit a few from South Africa.

The globe has truely shrunk to a peanut sized ball