Celebrate 'Men Make Dinner Day' with a Traditional Potjiekos with love from the Karoo

The 7th of November is National Men Make Dinner Day, and much like South Africa's National Women's Day on 9th August, it's a perfect day for us to celebrate women’s contribution to achieving a free and equal society.


While most men might see it fitting to celebrate the day by taking over the responsibilities of cooking by firing up the braaivleis for some tasty chops, boerewors or char-grilled steak, we thought we would take the opportunity to introduce you to another delicious and well-loved South African favourite, the traditional 'potjiekos'.

Since our 4-star De Bergkant Lodge is situated in the beautiful Karoo in the heritage and outdoor adventure town of Prince Albert, its fitting we choose a quick and easy Karoo lamb potjie recipe for the male members of your family to try their hand at.
Karoo lamb is renown for its distinctive flavours derived from sheep grazing the vast Karoo landscapes which are covered in a wide variety of delectable indigenous flora and fynbos shrubs scented with rosemary, thyme, sage, eucalyptus and lavender fragrances.
It is important to check that your Karoo lamb purchase is Karoo certified to ensure it is free-range, has no added hormones, no routine antibiotics and is derived from sheep which are grazed in the Karoo.
To make this recipe the traditional way, you will need a potjie (pot) for your 'potjiekos', which literally translates to ‘small-pot food’ which is prepared outdoors.
Potjies are round cast iron three-legged pots which is descended from the Dutch oven brought from the Netherlands to South Africa in the 17th Century and still used today throughout South Africa as an alternative option to a braaivleis where meat is cooked on a grid above the flames.
The beauty of a 'potjiekos' meal is that once the potjie has been placed directly over the flames of your fire, it is time to sit back and enjoy participating in the social celebrations of this important day.
Happy cooking to all our wonderful past, current and future guests @ De Bergkant Lodge! We hope to see you soon!



  • 30 ml mutton tail fat or 15 ml butter and 15 ml cooking oil
  • 2 large onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1.5 kg neck of lamb slices
  • 10-15 ml salt
  • Freshly ground black pepper to taste
  • 8 medium potatoes, quartered lengthwise
  • 500 g uncooked rice
  • 2.5 litres meat stock


  • Heat fat or butter and oil in the potjie and sauté onion and garlic until transparent.
  • Remove and set aside.
  • Slash fat edges of meat to prevent curling while cooking.
  • Add meat gradually to potjie and fry until golden brown and crisp.
  • Sprinkle meat with a little salt and pepper.
  • Arrange potatoes on top of meat and sprinkle with remaining salt and pepper.
  • Spread onion and garlic mixture over potatoes.
  • Sprinkle rice over.
  • Heat stock in a separate potjie and pour carefully over rice.
  • Season with more salt and pepper.
  • The liquid should be 25 mm above the rice.
  • Cover with lid and simmer for 1.5 – 2 hours or until the liquid disappears from the top of the rice.

Thank you to http://www.potjiekosworld.com for this simple and easy recipe for you to try at home. Enjoy!

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