Pinotage and potjiekos – a perfect pairing Like campfires and stories that never end, Pinotage and potjiekos simply belong together. A potjiekos (pronounced poiki-kos) is much more than just a stew – it's a piece of South African culture. The word comes from Afrikaans and literally means ‘small pot dish’. It refers to a slowly simmered meal that is traditionally prepared outdoors over an open fire in a cast-iron tripod pot (potjie).
Content: 0.75 Liter (€12.73* / 1 Liter)
Available, delivery time: 1-3 days
Content: 0.75 Liter (€8.73* / 1 Liter)
Available, delivery time: 1-3 days
Content: 0.75 Liter (€11.40* / 1 Liter)
Available, delivery time: 1-3 days
Content: 0.75 Liter (€8.07* / 1 Liter)
Available, delivery time: 1-3 days
Content: 0.75 Liter (€18.60* / 1 Liter)
Available, delivery time: 1-3 days
Content: 0.75 Liter (€60.00* / 1 Liter)
Available, delivery time: 1-3 days
Content: 0.75 Liter (€38.60* / 1 Liter)
Available, delivery time: 1-3 days
Content: 0.75 Liter (€26.60* / 1 Liter)
Available, delivery time: 1-3 days
Content: 0.75 Liter (€19.93* / 1 Liter)
Available, delivery time: 1-3 days
Content: 0.75 Liter (€48.00* / 1 Liter)
Available, delivery time: 1-3 days
But potjiekos is not just a cooking method – it is a ritual. You sit in a circle around the fire, listen to the crackling of the wood, smell the spices mingling with the smoke and night air, and tell stories while the food slowly cooks hour after hour. No one is in a hurry. Everyone contributes something – a spoon, a laugh, a memory. When the lid is finally lifted, the result is a dish full of depth, warmth and community. Tender meat, vegetables and spices blend into a flavour as rich as the land it comes from. Add a glass of Pinotage and the moment is complete: South African, honest, earthy and a little bit magical.
Ingredients:
1. Heat the oil:
Heat the oil in a medium-sized potjie (or a heavy casserole dish) over medium to high heat on the stove or gas.
2. Fry the aromatics:
Add the onion, cinnamon sticks and cloves and fry until the onions are soft and lightly browned.
3. Add the spices:
Add the curry powder, garam masala, fennel seeds, cumin and turmeric and fry for about 1 minute until fragrant.
4. Ginger and garlic mixture:
Add the ginger, garlic and tomato purée and fry for another minute.
5. Fry the meat:
Add the lamb, stir well so that all the pieces are coated with the spices. Season with salt and pepper.
6. Liquid and tomatoes:
Add water and scrape the browned bits from the bottom of the pot. Then stir in the chopped tomatoes, mix well and bring to a simmer.
7. Simmer gently:
Cover the pot, reduce the heat to low and simmer gently for about 30 minutes.
8. Add potatoes:
Add the potatoes, toss well in the sauce, then cook for another 30–45 minutes with the lid on until the meat is tender and the potatoes are cooked through.
🔥 Tip: Keep an eye on the heat while cooking – the curry burns easily if the heat is
