Competition Rules

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.

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.