As a camp oven cook I am increasingly using the South African Potjie Pot.

Due to the rounded shape of the bottom, they require less heat than a flat bottom camp oven.

They are particularly good for wet dishes like a stew or curry.  Once simmering they need few coals under.

The South Africans tend to have a fire to the side and shift coals over to the pot as required.

Anybody else use them?

Have attached a picture:

Potjiekos - an Afrikaans word pronounced "poi-key cause" - translated means "pot food", is part of the South African culture and cuisine. Potjiekos is food to be enjoyed with friends and family, for the warmth and companionship shared around the three-legged, round-bellied cast iron pot.

This free potjiekos - pot food - recipe book (available in PDF format) contains mouthwatering, utterly delicious variety of traditional favorites.

Simply print it out:

http://www.africantradingco.com/castironpots-frame.html

David

-- Edited by Kingsthorpedavid on Saturday 13th of July 2013 03:37:51 PM

-- Edited by Kingsthorpedavid on Saturday 13th of July 2013 03:41:34 PM

-- Edited by Kingsthorpedavid on Saturday 13th of July 2013 03:45:03 PM

-- Edited by Kingsthorpedavid on Saturday 13th of July 2013 04:05:56 PM