Competition Rules

Introduction

There will be a large communal get together area where we encourage everyone to congregate to socialize with old and new friends. This is where the boerewors lunch, skaap oppie spit dinner, church service and potjie cooking will be. To top it off, there will be a dance floor and great music.

Adult Potjie

Judging criteria

Adult Potjie

Rules for competitors over the age of 18.

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Kids Potjie

Judging criteria

Adult Potjie

Rules for competitors aged 18 and under.

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Judging criteria

Criteria for determining the winning potjies.

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Adult potjie

Introduction

One category only – whatever you can make in the pot. Appetizer, entry, dessert, bread – you decide. Every pot cooked at the communal area will be automatically entered. Judging will be scoring the cooking area on the general spirit, originality, preparation techniques and general impressions and the pot on appearance and taste.

Prize

Winners apron and 6 bottles
Bragging rights for a year
Judges decision is final

Kids Potjie

Introduction

This category is for people aged 18 and under, and will be judged on traditional criteria.

Rules

All cooking and preparation must take place in communal area
No more than 4 team members aged 18 and under
All the potjies must be prepared from scratch on the day of the competition. Prior marinating of meat/fish is allowed
All entries must be cooked in a traditional cast iron Dutch pot or a potjie
Potjie can be cooked over wood, coals or gas burners
Potjies must be clean and rust free prior to cooking

Prize

1st Place: $300

2nd Place: $200

3rd Place: $100

Judging Criteria

Criteria descriptions

Potjies will be judged on:

Aroma – Overall flavor, distinctive aromas (spices, meat, vegetables0, pleasant or pungent flavor, distinctive mingled flavors or burning smells, odorless
Color – Natural color, distinctive color of ingredients, varied color, attractive, appealing, interesting or lacking character, dull or pale, meat browned
Taste – aromatic or pungent savoring, interesting or piquant quality, slight flavor or suggestion, specified flavor or lacking flavor, amount of spices used – appetizing, bitter, spoiled or bland
Texture – Feel or appearance of food, interpretation of meats and vegetables. Contents still in shape (not mushy or falling apart). Cooked, under cooked or over cooked. Watery or too dry
Ingredients – use of traditional ingredients or cooking techniques
Cooking area – use of own implement, table cleanliness, cleanup after yourself, hygiene, general spirit in the team, originality, preparation and general impressions
Presentation – overall presentation of the potjie content as plated. Please remember judges may share plates but can not share eating utensils.

Competition Rules

Introduction

Adult Potjie

Judging criteria

Adult Potjie

Kids Potjie

Judging criteria

Adult Potjie

Judging criteria

Judging criteria

Judging criteria

Adult potjie

Introduction

Prize

Kids Potjie

Introduction

Rules

Prize

Judging Criteria

Criteria descriptions

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