FEATURED FIREWOOD

Blackwattle, Bluegum, Kameeldoring, Rooikrans, Sekelbos, Namibian Hardwood Mix, Kaggel Mix, Namib Fire Starter

Just a few days ago, South Africans marked Heritage Day – also known as National Braai Day. This holiday is a celebration of culture, community, and the joy of sharing food around the fire − reminding us how deeply food connects us across diverse traditions. When it comes to celebrating our South African heritage, few braai tools represent South Africa’s rainbow nation as comprehensively as the three-legged cast iron pot, fondly called the potjie.

FROM DUTCH ROOTS TO MULTICULTURAL INFLUENCES

Originating with Dutch settlers who carried these robust pots on ox wagons during the Great Trek, the potjie has become a symbol of communal cooking and hospitality across the nation. Today, South Africans from all cultures embrace the potjie as part of their culinary tradition, each adding unique traditional flavours to the simmering pot.

THE POTJIE’S GENIUS LIES IN ITS SIMPLICITY

Standing or hanging over glowing embers, its round belly allows for slow, even cooking. Families and friends gather around the fire not just to eat, but to “kuier” and connect. Whether it is a venison potjie at a farm gathering, a seafood version at the coast, or a mutton curry variation in Kwa Zulu-Natal, the potjie unites South Africans across language, heritage, and geography.

A VITAL PART OF POTJIE-MAKING IS THE FIRE ITSELF

While charcoal is convenient for a quick braai, it lacks the robustness needed for the long, slow simmer of a potjie. Hard, slow-burning braai wood, such as Kameeldoring, Sekelbos or Doring Mix are a far better choice, providing steady, long-lasting embers that maintain an even heat for hours. This is crucial, as a potjie is never rushed. What’s more, hard woods add a subtle smoky note that deepens the potjie’s flavour.

In many ways, using wood keeps the process authentic: a celebration of patience, braai-craft, and the enjoyment of spending time with family and friends when cooking outdoors. If you haven’t yet had your first potjie this Spring, here is a tried and tested South African beef potjie recipe to tempt your tastebuds.

Ingredients

1.5 kg stewing beef, cubed
3 tbsp cooking oil
2 large onions, chopped
3 cloves garlic, crushed
3 carrots, sliced
4 medium potatoes, cubed
250 g green beans, trimmed
2 tomatoes, chopped
2 cups beef stock
1 cup red wine (optional)
2 bay leaves
1 tsp dried thyme
Salt and black pepper to taste

Method

Heat oil in the potjie over medium coals. Brown the beef in batches and set aside.
Sauté onions and garlic until fragrant, then return meat to the pot.
Add wine and allow to reduce slightly.
Layer carrots, potatoes, beans, and tomatoes on top – do not stir.
Pour in stock, add bay leaves, thyme, salt, and pepper.
Cover with the lid and let simmer gently for 2–3 hours, topping up coals as needed.
Resist the urge to stir; let the layers cook down naturally.

Serve with rice, pap, or fresh bread – and enjoy the spirit of togetherness that a potjie brings.