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Poyke
April 03, 2024
A staple of cookouts in Israel brought by South African Jews in the 1980s and ’90s, this one-pot campfire meal is easy, hot, and delicious. Traditionally cooked in a cast iron cauldron over a low fire, poyke usually consists of meat, vegetables, and a grain. Though a cast iron pot is always great, this can be made in any kind of pot and in the comfort of your own kitchen—no need to brave the elements!
Ingredients
- 2lbs chicken, beef, or lamb
- A handful of salt
- 1liter Coca-Cola
- 3large carrots
- 2large potatoes (diced)
- 4ribs celery (chopped)
- 6-8cloves garlic, sliced (or can substitute 1 Tbsp garlic powder)
- 1onion
- 4cups rice
- 1 ½liters water
- 3Tbsp extra-virgin olive oil
- Hot paprika and any other desired spices
Preparation
- Step 1
Dice carrots, potatoes, and meat of choice into similarly sized chunks. Roughly chop onion, celery, and garlic.
- Step 2
Over medium heat, sweat onion, celery, and garlic in oil until tender.
- Step 3
Bloom spices in the pot and add your protein, potato, and carrots.
- Step 4
Stir in rice and salt and pour in the water and Coca-Cola, covering the pot with the lid.
- Step 5
Enjoy being with the people you are with.
- Step 6
The poyke is ready when the rice is fully cooked and the bottom (probably) burned beyond salvation, about 45 minutes.