A potjie (pronounced poykee), is a round, cast iron pot with three legs. One normally cooks a stew in it over the coals of a fire. If you can't get hold of a potjie, I am sure a normal pot on the stove would be fine, as long as you keep to the same method of preparing the food.
Here is one of the very first recipes we tried. Remember, if you do not have a potjie, use a regular pot on the stove.
Beef Shin and three bean potjie
250 g kidney beans
250 g Haricot beans
1 litre cold water
15 ml cooking oil or olive oil
1.5 kg beef shin, sawn into thick slices
250 g pork belly, cut into pieces (keep rind on)
1 medium onion chopped
1x 410 g canned tomatoes, chopped
500 ml beef stock
10-15 ml salt
1 ml peri-peri or 1 small piece of chilli
250 g green beans
2 large Frankfurters
Rinse dried beans thoroughly under cold water. Place in a number 2 potjie (or a smaller port on the stove) with 1 litre cold water and slowly bring to the boil. Boil rapidly for 5 minutes. Remove from heat, leave lid on and allow to soak for an hour.
Heat oil in a number 3 potjie (or a bigger pot). Add meat and brown. Add onion and sauté lightly until golden brown and transparent. Drain beans (from potjie number 2) and place on top of the meat. Heat tomatoes, beef stock, salt and peri-peri or chilli and add to the meat. Cover with a lid and simmer for 2-2 and half hours or until meat is almost tender. Do not stir it. Top and tail green beans and place on top of the meat. Cut frankfurters into thick slices and place on top f beans. Cover and cook for 12-15 minutes or until beans are just cooked but still crisp and the sausages heated through. Stir gently. This is a one pot meal and does not require any side dishes.