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Potjia is a cast iron pot with three legs and a solid lid used in cooking. The tight sealing lid maintains the moisture and scent of spices and vegetables, which are located in the layers at the top of the meat. The pot is placed on the fire of coal or wood and the ingredients can be cooked for three to six hours. Potjia is an African word that means a "small pot". The name was created with Dutch explorers in the interior of South Africa during the colonial era.

The most commonly cooked in Potjia can be referred to as such or as meetjekos , which means "small pots". Most chefs do not mix the ingredients, but let the tastes cook together without disturbing them when they cook. However, the contents are mixed before serving to ensure even meat distribution. Some say it started during the siege of Leiden when the community experienced a lack of food was forced to collect food remnants and cook them together in a large pot. Others say that the first users of Potjia were the Dutch pioneers in the poloThe blame of the nineteenth century.

Voortrekkers , as they are called in Dutch, were looking for a new country that could provide a better way of life for settlers. When they traveled, it is assumed that the tradition of Potjia has appeared. A wild game was shot on the way and was placed in a pot throughout the day.

At the end of the day, a pot held a accumulated game was lit for fire. Any available spices and vegetables added to the character of the bowl. These days the food has been constantly evolved. Instead of cleaning the entire pot content every day, the old bones were replaced by new meat, allowing the development of flavors and spices to proceed from day to day.

Modern Potjia survives as a social food to Giving a great creative control chef. Virtually any type of meat can be used, similar to Dutch pioneers. The spices differ anyway. Food gets its social reputation due to a wide rangeThe ingredients used and its lengthy cooking times, which allows chefs and other time to discuss food and how it should be prepared.

Potjia Cook-off takes place in many countries. During these festivals, the chefs connect and create food that will be judged by the festival participants. Recipes can be unique apart, causing an interesting tasting experience. The common thread that unifies them is a typical requirement for food to contain 90 percent of the meat.