Main Course 

POTJIEKOS

This is a traditional dish which can be made using just about anything.
Great for a cookout on a summer’s day.
Requires a lot of time, and lots of wine to drink while you're waiting.

The recipe really depends on what you have and therefore is almost never the same twice.

Utensil:
A large iron pot, preferably with three legs. It should have the suitable, tightly fitted lid.

Ingredients:
A little bit of cooking oil
Any kind of beef, lamb/mutton, chicken, even fish. Cheaper cuts of meat are better as this dish is cooked for hours.
Thick slices any kind of vegetables that are available. Pumpkin, squash, zucchini are good, potatoes, yams, tomatoes, beans etc.
Wine (red or white) for cooking (and drinking).
Whatever spices and herbs are around. Salt & pepper, coriander is good, turmeric, curry if you like etc.

Make a little fire. It must be very low, flame should not be too high.
Add the chunks of meat or chicken in the pot. Pack the meat in the bottom of the pot. In layers, pack the other sliced vegetables, potatoes should be at the top, seasoning each layer as you pack it in. Pour wine over the layers. Cook this over the very low fire for 4 to 6 hours without stirring. Now and then add a bit of wine knowingly to the pot.
Serve over rice.