In South Africa, a potjiekos /ˈpɔɪkiːkɒs/, literally translated "small-pot food", is a dish prepared outdoors.

[1] The pot is heated using small amounts of wood or charcoal or, if fuel is scarce, twisted grass or even dried animal dung.

Potjiekos originated with the Voortrekkers,[3] evolving as a stew made of venison and vegetables (if available), cooked in the potjie.

Game included venison, poultry such as guinea fowl, warthog, bushpig, rabbit, and hare.

The meat is spiced and often a form of alcohol is added for flavor—mostly beer, Old Brown Sherry or a dessert wine like Humbro.