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!
Poyke
April 03, 2024
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.