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POTJIE COMPETITION – A FESTIVAL OF GREAT FOOD, DRINK & FRIENDS

Now in it’s 4th year, our Potjie Competition just keeps getting bigger and better.  Team up and cook up a storm, it’s free to enter. We provide the stall; you provide the decoration, the pot and its delicious contents! 

Cooking starts at 12 noon on Friday 15th February, with the judging at 5.00PM. We have some great prizes lined up, courtesy of our sponsors BMMI, RMD, The Accor group and Melissa’s Emporium. There will be some children’s entertainment throughout the day, along with a South African DJ and culminating in some fantastic live South African music.

Stalls are on a first come first served basis. You can register with the BRFC reception on 17695809. Due to limited space only 17 teams may enter. All will require are the team name, contact details and name of the dish.

Grab your friends and come on down to BRFC on Friday 15th February.

So what is a Potjie?

Pronounced “poi-key” (pot) and “poi-key-cos” (pot food). The Potjie is the pot and the latter is the traditional way of cooking that dates back to the 1500’s.

Potjiekos has its origins dating back to the war between the Netherlands and Spain (1566-1648). It was during this time that the siege of Leyden took place and food was very scarce, that the towns people were forced to eat “hutspot” (hodgepodge) to survive. The town’s people all contributed what meager morsels they had at home, into a large communal pot and cooked it all together. Today in Holland, hutspot is still cooked at the annual commemoration day, of the “Siege of Leyden”.

It was the Dutch who then took this way of cooking to Africa, when the colonial administrator Jan Van Riebeeck set sail and landed at the “Cape of Good Hope” in 1652. Not only did these early settlers use the potjies for potjiekos, but also for baking breads using the potjies as an oven and always over an open fire.

It was during this period that the tribal Africans saw these pots and seeing the practical uses, traded these pots for animal hides and other commodities, replacing clay pots that were used for cooking.

Among the African tribal cultures these pots became known as “Putu” pots (corn meal pots). As a result, the potjie is used extensively in Africa today by almost all cultures, and has survived the test of time.

Potjiekos is robust, full of flavours, very healthy, but it is also a friendly and very sociable occasion. Not only is potjiekos healthy food, but it is also healthy in that it causes one to relax, be happy and enjoy good company. Potjiekos is really a group of good friends, a well seasoned potjie, good beer, a fine wine, a quality brandy, a warm fire, lots of time, fine food, tall stories and delectable aromas.

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