Three-Legged Pot · Game Meat Stew
Impala Potjie
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A potjie is traditionally left unstirred while it cooks — the layers of meat and vegetables are meant to steam together undisturbed for hours, and stirring too early is considered bad form.
Impala and other venison from the game-rich land around Chobe National Park is browned and slow-cooked with onion, vegetables and stock in a round, cast-iron three-legged pot over an open fire. Lodges and campsites around Kasane serve it as a communal fireside dinner, often alongside pap or fresh pot bread.
Why it's made this way: With Chobe's abundant game, venison rather than farmed beef became the everyday meat of choice for potjie in this corner of the country, cooked low and slow the way southern African hunters and herders have for generations.
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