In the belly of the Black Pot beast

We’ve all heard the saying, “Don’t judge a book by its cover.” Well, the same could be said for cooking pots. The Black Pot is a perfect example of this.

Now, let me tell you a little story about the Black Pot. It’s a magical pot that has been around for centuries. Legend has it that it was forged by an ancient sorcerer who wanted to create the perfect cooking vessel.

The Black Pot is known for its incredible heat retention and even heat distribution. This means that your food will cook evenly and stay hot for a long time. It’s like having a mini oven on your stovetop!

But here’s the thing, the Black Pot is not just any ordinary pot. It’s a beast of a pot. Its unique design and materials make it a force to be reckoned with in the kitchen.

You see, the Black Pot is made from cast iron, which is not only durable but also an excellent conductor of heat. This means that it heats up quickly and retains heat like a champ. So, when you’re cooking with the Black Pot, you can be sure that your food will be cooked to perfection.

But that’s not all. The Black Pot also has a special coating on the inside called enamel. This coating not only prevents the pot from rusting but also makes it non-stick. That means less scrubbing and more time enjoying your delicious meal.

Now, I know what you’re thinking. How do I take care of this beast of a pot? Well, it’s quite simple, really. Just make sure to wash it by hand and dry it thoroughly after each use. And don’t forget to give it a little love by seasoning it regularly. This will help keep your Black Pot in top shape and ready to conquer any culinary challenge.

So, next time you’re in the market for a new cooking pot, consider the Black Pot. It’s a true beast in the kitchen – powerful, versatile, and ready to make your cooking dreams come true.

Do you know what’s one of the most South African things ever? The black pot! It’s a simple, but oh-so-special piece of cooking equipment. When I see a black pot, it immediately makes me think of delicious South African food. Imagine a cast iron pot, held up by three sturdy legs, cooking away on a bed of hot coals. It’s a sight that warms my heart, and I’m sure many South Africans feel the same way.

Written by: Louzel Lombard Steyn Photographs by: Alamy, Supplied

Can you believe it? Calling yourself a true South African without experiencing the enchantment of cooking in a potjie pot is unthinkable!

When I was a child living on a farm, my version of playing house involved something special. I would set up a simple brick structure on a clean patch of dirt, and proudly call it my own little dollhouse. It may have been basic, but it had a special kitchen section where my friends from the farm and I would gather around a roaring fire and prepare delicious meals in my cherished three-legged black pot.

I absolutely had to have this amazing Size 0.5 Best Duty black belly pot for my fifth birthday, and now that I look back, it was the greatest gift I ever begged for. This little pot may only hold around three cups, but my friends and I made the most of every inch of its small black belly, using it to cook up all sorts of supposedly edible concoctions. Some of our favorites included Imana mince (which we “borrowed” from our parents’ pantries or the farm store) and cabbage stew. We even cooked up freshly caught pigeons and our ultimate favorite: morogo, wild greens we gathered ourselves, served with maize meal. My mom always politely declined our offer to try our morogo, probably because she knew we were just cooking up plain old weeds. But that didn’t stop me. To us, that thistle stew was like food fit for the gods.

In the past 25 years, me and the mini black pot have become quite the duo. We’ve grown together, developing a bond that can withstand any cooking challenge. Gone are the days of experimenting with strange thistle concoctions – thank goodness for that! Here in South Africa, we have a special affinity for our big-bellied, three-legged potjies. They’re like warm bowls of umphokoqo, a delicious maize meal dish, that brings people together.

Believe it or not, cast iron cookware didn’t originate in Africa. It actually made its way to the continent in the 17th century, brought by early European colonists. The three-legged pots were initially associated with witches and druids, used for brewing all sorts of mysterious potions – definitely not for cooking meals.

Unsurprisingly, these pots didn’t gain immediate popularity in the culinary world. However, they did undergo some transformations over time. Nowadays, they’re known as “dutch ovens” outside of South Africa. These modern potjies have a flat bottom and are made of sturdy cast iron, with thick walls and tight-fitting lids.

If you want a table at Sakhumzi, it’s best to make a reservation. This place fills up fast!

In South Africa, we prefer pots with big bellies instead of flat bottoms. But don’t worry, the three legs on these pots aren’t there for any witchcraft – they actually serve a practical purpose. With long legs, we can create a big fire and place flames or coals underneath. This is a sought-after feature for us South Africans who love cooking with fire.

A good potjie has the power to turn simple ingredients into something extraordinary. Just think of traditional potjiekos, fresh ujeqe or dombolo (steamed bread), or a bowl of flavorful umngqusho (samp and beans) that has been simmering over the coals for hours. These recipes all come to life in the trusted black pot and get their unique taste from the combination of cast iron and smoke.

Guess what? You can actually taste the pot! I remember this salesman from the Falkirk black pot company in Durban. He used to say that these pots had “health benefits” because they transferred iron to the food. Now, I know that having too much iron can be a problem. But for communities that don’t have much, like poorer ones, a little extra iron in their breakfast porridge can be a good thing.

Have you ever heard of potjiekos? It’s an interesting dish that has an intriguing history. Potjiekos originated from the Netherlands and Spain, where people would gather during wartime to cook and share food. It was a meal born out of necessity, a way for communities to make the most of whatever ingredients they had. They would layer different edible items in a potjie pot and let them stew over low heat with plenty of liquid. This resulted in a thick, hearty broth that could feed a large group of people. If there was any hunted meat available, it would be added too.

While potjiekos has evolved over the years, it has managed to maintain its roots. These days, it’s seen as a rich and flavorful South African stew, far from its humble beginnings. However, some people still honor the traditional cooking method by layering the ingredients and refraining from stirring or mushing them together. It’s a small way of paying homage to the history and original purpose of this unique dish.

If you love having choices, Boesmanland Plaaskombuis is the place for you and your love for potjies.

But let me tell you something, the most important thing about a potjie isn’t about how you cook it or how crazy you stir it. It’s not about the flames or the fire, or even that secret iron oomph. No, the true quality of a potjie is that it can feed a whole bunch of people. I mean, a LOT of people. Whether it’s in a war camp, a village, or even just a little hut with your bestest friends gathered around the fire.

A taste of Soweto

Back in 2001, Sakhumzi was the only restaurant on Vilakazi Street in Soweto. Since then, a lot has changed, but what hasn’t changed is the amazing African food and the festive community atmosphere that make this place special.

When it comes to weekends, Sakhumzi’s is the place to be. But let me tell you, their Mogodu Monday buffet is something else. It’s like a flavor explosion for your taste buds. Picture this: a plate full of delicious stewed tripe and trotters, tender chicken feet (also known as runaways), soft pap, umngqusho, steamed bread (or as we like to call it, dombolo), and the iconic chakalaka. It’s a feast of authentic South African cuisine that you won’t want to miss.

And here’s the best part – it’s all-you-can-eat for just R205 per person (drinks not included). Can you believe it? I know, right? But trust me, you’ll want to book your spot in advance. This buffet is legendary, and it gets pretty crowded. So give them a call at 011 536 1379 to secure your spot.

Now, let me give you a little insider tip. Sakhumzi Restaurant is located on Vilakazi Street in Orlando West, Gauteng. It’s the perfect spot to experience the rich culture and history of South Africa while enjoying some mouthwatering dishes. So why wait? Treat yourself to an unforgettable culinary adventure at Sakhumzi’s.

At Tot Hier Toe padstal, we take pride in using Karoo meat for our potjie dishes. Our patrons just can’t get enough of our lamb potjie – it’s a definite crowd-pleaser!

Pot on tap

Located on Langebaan’s picturesque beachfront, Boesmanland Plaaskombuis captures the essence of South Africans’ love for communal eating and good food. As you sit on a wooden stump at one of the round tables overlooking the lagoon, you’ll be treated to an authentic African dining experience. Our menu always features a selection of at least three potjiekos dishes, along with an array of other mouthwatering buffet options – all prepared on open fires in our trusty black pots. These pots have been with us since the very beginning, 21 years ago, and they continue to serve us just as faithfully as they did on day one,” shares owner Lindes Basson.

Hey there! I’ve got something delicious to tell you about! Imagine being able to eat as much as you want from a menu with 24 mouth-watering dishes and desserts. Sounds amazing, right? Well, that’s exactly what this restaurant offers!

One of their signature dishes is the famous fish potjie. Made with the freshest catch from the West Coast, this dish is a cornerstone classic. And guess what? It’s only R197 per person for adults! That’s a steal if you ask me!

If you’re wondering where you can find this culinary heaven, look no further than Boesmanland Plaaskombuis in Langebaan, Western Cape. Trust me, it’s worth the trip!

Now, let me give you a little tip: don’t miss out on their Karoo stew. It’s an absolute delight!

Feeling hungry yet? Give them a call at 082 773 0646 and book your table.

In the icy Karoo, few places are as perfect for making potjiekos as Tot Hier Toe Padstal. Riel Malan and Chrissie Swarts, the proud owners, always have a pot or two (or three) simmering on the fire. And let me tell you, their lamb pot is to die for. They only use the finest meat straight from the Karoo, and trust me, it makes a world of difference. But that’s not all they offer. They also serve up traditional tripe with samp and freshly baked bread, as well as a more modern biltong potjie. So come on down and taste these mouthwatering delights for yourself!

If you want to get in touch, just give them a call at 082 579 7460. You can find Tot Hier Toe Padstal at 501 Martin Street, Nieu-Bethesda, Eastern Cape. Don’t miss out!

Hey there, feeling lazy but craving some tasty potjie? Well, here’s a solution: Order from Kwethukuhle Restaurant using Uber Eats!

Get it delivered!

Who says you can’t enjoy mouthwatering homemade African cuisine whenever you want? Kwethukuhle Restaurant, a famous spot in Pinetown, is now available for delivery through Uber Eats. That means you can indulge in their traditional tripe with steamed ujeqe from the comfort of your own home, without having to lift a finger in the kitchen.

Wondering how they make that steamed bread? It’s quite simple, really. They take a baking tin filled with dough and place it inside a black pot that’s half-filled with water. Then, they cover it up with the lid and let the dough rise as it steams. The result is a thin, sticky layer instead of a crust, and it’s absolutely divine!

Now, if you’re feeling a bit adventurous, why not try the inhloko? It’s a hearty stew made from a whole cow’s head. But wait, there’s a twist! Traditionally, this dish is only enjoyed by the men of the household. So, if you’re feeling up to the challenge, go ahead and give it a try! Just remember to call 083 594 9001 to place your order.