Cooking stews in a three-legged cast iron pot or potjie (very much like the witches' cauldrons in Macbeth) over coals or open flame is a South African tradition, as local as eating naartjies (mandarins) at a rugby game or giving biltong (dried, salted meat) to ex-pat South Africans as gifts. I purchased our very first potjie pot earlier this year, and for all the pride and delight I felt, you would have thought I was in the le Creuset store and not the local Builder's Warehouse. It was large, and large was what I was looking for to feed 16- 20 guests for our house's first National Braai day (Heritage day) celebrations.