Starting on Saturday morning, about a dozen teams set out to prove they could produce the best potjie in the Port Alfred River and Ski-boat Club’s (PARSC) potjiekos competition.
Most opted for lamb or mutton, but there were a few varietals of beef and chicken, and apparently even one seafood potjie that was hard to find.
Judging began at 3.30pm. PARSC chairman Keith Fryer asked visitors Chris and Yvonne Wheeler, who were involved with Spur steak ranches, and Graeme Saunders, who said he cooks with wine, to be the impartial judges.
After the judges got their taste of every pot, it was open season for all attending to try one or more of the potjies, at R50 a ticket. Some made hogs of themselves with the tinfoil tasting cups even before getting a plate for an actual meal. Rice and bread was provided by the club.
Calling himself the Lone Ranger, Anton van Aardt’s beef shortrib potjie was very popular, and was judged the eventual winner.
In second place was the River Rats’ Dudley Kieser, who made a mutton curry, using ginger, garlic and curry leaves.
Granddaughter Seren Kieser won the prize for best junior.
Among the other potjies, Doug Jennings (Rond Loopers) made a lamb curry with masala, Rajah curry powder and “a few of my own spices”. Jennings also made his own bread and provided all the accoutrements for curry – chutney, desiccated coconut, sliced bananas, and tomato and onion mix.
Wayne Barnard (The Clueless Fisherman) made a chicken potjie with lots of vegetables, and Albert Kolver (Sunfish) made a lamb knuckle potjie.
