So here's a little recipe where you get to throw caution to the wind and be liberal with the sprinkling. Made this on an excellent hike (Baviaanskrans in Kgaswane Nature Reserve, Rustenburg). The first day, going from Avon More Camp to Explorer Camp is a nice little stride, get's the quads going. No more than 9 or 10km (a bit up and down for the drinking hiker).

Enough about the walking!

Chicken Curry Potjie

3 large onions
12 pieces of chicken on the bone
Packet of Butternut pieces
6 Potatoes, chopped into thirds
4 Tomatoes, chopped fine
2 Punnets mushrooms
5 Carrots chopped into thirds
3/4 Bottle of White Wine
2 Chicken Stock
Oreganum / Oregano
2 to 4 Chopped Green Chillies (more chillies on the side if you like)
1/2 Pack of Rajah Curry Powder (or any old curry powder)
Salt
Pepper
Aromat / Any old potjie spice

Right. So here's where you get wild and creative... Brown the onions in a tiny bit of oil. Brown the chicken as well. Then throw everything else in. I chopped up the chicken stock and stirred it into the wine, just to see what it would look like. It didn't look good. But hell - all goes to a tasty potjie mush at some stage anyway.

Then - with the spices. Pinch here, dash there, liberal spilling here and there. Go mad. Experiment. Just easy on the salt - we all know that's where good cooking goes bad.

Once everything is in and ready to go, keep the coals nice, hot and steady underneath and leave it for 2 hours. Remember to listen for the Gurgle. If you don't know what the Gurgle is... Google the flippin' Gurgle. (We'll write a Gurgle guide soon, promise). You're allowed one look at exactly one hour. Otherwise smack any lid-lifters with nearby implement.

This potjie enjoyed with fellow potjie-lovers: Kate Stuart-Williams, Kerryn McCune, Liz Botha, Dan McLachlan and Sun Qin.