Loosely (very loosely) based on a famous old South African TV show, Going Nowhere Slowly - Extreme Potjie is about exploring the bush, South African culture - and the food and beer that comes along with it! Come on a journey with us and our favourite national dish - the potjie. We're all about potjie recipes, chilli creations and 4x4 adventures. Because those are the good things in life.

Our brief is simple. Cool potjies in cool places with cool brands. The more extreme the place, the more interesting the story.

Anyone can post a recipe or an experience, just send pics and stories to extremepotjie at posterous dot com.

History (all credit to Wikipedia)

In South Africa, potjiekos (pronounced /ˈpɔɪkiːkɒs/), literally translated "small pot food", is a stew prepared outdoors in a traditional round, cast iron, three-legged pot (the potjie) which is found in the homes and villages of people throughout southern Africa. The pot is heated efficiently using small amounts of wood, charcoal or if fuel is scarce, twisted grass or even dried animal dung.

Traditionally, the recipe includes meat, vegetables, starches like rice or potatoes, all slow-cooked with Dutch-Malay spices, the distinctive spicing of South Africa's early culinary melting pot. Other common ingredients include fruits and flour-based products like pasta.

Potjiekos originated with the Voortrekkers, evolving as a stew made of venison and vegetables (if available), cooked in the potjie. As trekkers (pioneers) shot wild game, it was added to the pot. The large bones were included to thicken the stew. Each day when the wagons stopped, the pot was placed over a fire to simmer. New bones replaced old and fresh meat replaced meat eaten. Game included venison, poultry such as guinea fowl, wart hog, bushpig, rabbit and hare.

Today there are numerous recipe books and potjiekos chefs, each with their own "secret" ingredients for potjiekos. Several annual potjiekos competitions are held.

"The stuck bits add flavour"

-- Apocolypse, 4x4community.co.za

"Potjiekos ranks right up there for me"

-- Jan Braai