Yet another incredible way of preparing food inherited from our forefathers is how to cook in an old fashioned cast iron pot.
 

Our great-grandmothers probably had two pots without which they would have been lost.

The most popular one of these was the round bellied, three legged cast iron pot. This often had the legs sawn down so that it could be used on a black coal stove. One of the stove plates was removed and the pot fitted comfortably in this "nest". Soups, stews and meal-in-one dishes (Potjie Kos) were cooked to perfection. The rounded shape of the base (almost like a Chinese Wok) ensured that all the juices accumulated at the base of the pot near the heat. 

Today iron pots are still popular for outdoor cooking over an open fire, particularly for slow-simmering venison "Potjie Kos" or other meat stews. 
 

We have found that a size 2 pot is big enough to make a splended meal for a family of 4-6 people!

Try it!

Chicken and cream of asparagus potjie recipe
Leg of lamb potjie
Vegetable potjie
Seafood potjie
Chicken potjie