Communal Stew · Kudu & Oryx
Game Potjiekos
Photo: Chrstphr.jones / Wikimedia Commons · CC BY-SA 4.0
A true potjiekos is never stirred while cooking — Namibian cooks swear that lifting the lid or mixing the pot lets the magic, and the heat, escape.
Cubes of kudu, oryx (gemsbok) or springbok are slow-simmered for hours in a three-legged cast-iron pot over open coals with onions, root vegetables and a splash of red wine or beer until the meat falls apart.
Why it's made this way: Central Namibia's farmlands are thick with game, and the potjie — brought by Cape Dutch trekboers who settled the highlands — became the default way to turn tough cuts of wild venison into a tender, smoky one-pot meal for a crowd.
More from Namibia
Part of World of Street Food — 3248 dishes from 118 countries.
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