Pulses and "potjiekos" trendingAGT Foods Africa hosted a big pulse fest on Friday 27 May 2016 at its premises in Krugersdorp. The chosen dish was "potjiekos" - a uniquely South African dish enjoyed by all. Left to right: Ansie van der Merwe (AGT Foods Africa), Henriette Gilchrist (AGT Foods Africa), Nuala Lawlor (Trade Commissioner Canadian High Commission Trade Office) and Sandra McCardell (High Commissioner to South Africa - Namibia, Lesotho, Mauritius and Madagascar) The AGT "Potjiekos" cook-off is part of a global initiative to promote pulses. The aim is to increase awareness, demand, utilisation and production of pulses worldwide. A "potjie" is the perfect dish for adding pulses, i.e. chickpeas, lentils, beans and dried peas. Pulses are some of the most overlooked yet critical food sources on the planet. With South Africa facing serious water shortages, pulses need to be marketed to the South African public as a healthy, cost effective and tasty alternative to meat, or even as an addition to meat. "Potjiekos" has been part of South Africa’s culture for many centuries. Its re-emergence in the late 1970s coincided with the increase in meat prices at the time and it was then that food magazines and books started publishing articles and recipes on "potjies". Fifty years later, the message needs to be even stronger to change mindsets and eat for a healthier and sustainable world. The 2016 International Year of Pulses is the single largest opportunity to increase awareness of pulses. National Dish of South Africa - Traditional PotjieChrstphr.jones via Wikimedia Commons Ingredients 1 large knob of butter or oil (30 mL, 4 tbsp) Method Braise onions and mushrooms in butter and flavoured salt. |