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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!


  • 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


  • 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.