by Breytie » Sun Jul 08, 2012 4:04 am
That is the standard type of "potjie" (small pot) here in South Africa, and much of Africa at that. They are not known as Dutch Ovens around here. That line is a mold line. Remember these things are made by the thousands around here and finish is not that important. In the rural areas that is basically the only type of cookware used. The three-legged type is more popular that the leg-less types.
Potjiekos (small pot food) is a popular form of outdoor cooking in South Africa. In its purest form it is made by frying the meat and onions, adding liquid and then layering up the vegies, slowest cookers first, so that everything is done at the same time. No stirring is allowed.
Flat bottomed pots are used to bake bread or pies.
Experience is learning from your own mistakes
Here I make mine in public:
My build