Rules

Competition Rules:

You/ Your teams physical participation in this competition shows your tacit acceptance of all the Potjie Pot competition rules as set out below without exception:

  1. Open to everyone but space is limited to 30 pots only;
  2. Deadline for entries: 07 September 2018;
  3. Entry fee is R150 per pot, made payable to:
    Banking Details:
    Hoekwil Primary School
    Bank: FNB
    Acc #:  6238 2732 496
    Code: 210 114
    Reference:  Potjie Pot_[Your Team Name]
  4. Each team can consist of up to 5 people, but not less than 2 people (one team member must be at the stand at all times);
  5. Each team will be allocated a 2m x 3m area to utilise (i.e. 1 gazebo);
  6. Participants must provide all their own ingredients for the potjie. Hoekwi Primary will provide white rice (“tastic”) from 12h00;
  7. Participants must provide all their own equipment that is needed to execute the potjie. Bring your own tables, chairs, gazebo, wheelbarrow for fire, gas stove, potjie pot, utensils, coal, wood etc.;
  8. No fires are to be made directly on the school field – a braai or wheelbarrow should hold your fire;
  9. Participants must observe proper safety and hygiene practices at all times;
  10. Coals / fires can be made from 08h00;
  11. Cooking commences at 09h00;
  12. The potjie should feed a minimum of 6 x 300ml plates including the plate for judging. (6 plates);
  13. Each entrant must clean their own area, leaving it in the same condition as found. This includes cleaning your own Pot;
  14. The school will not be held responsible for any loss or damage to equipment or personal belongings;
  15. Regretfully there will be no refunds.

Potjie  Rules:

  1. All the potjies must be prepared from scratch on the day of the competition. Prior marinating of meat/fish will be allowed;
  2. All entries must be cooked in a traditional cast iron Dutch pot or potjie;
  3. Potjies can be cooked over wood, coals or gas burners. However no cooking over electric stove top ranges or ovens will be allowed;
  4. Due to the serious Nut & Shellfish allergies, your entry may not contain or have traces of nuts or shellfish, or have touched any nut or shellfish product (i.e. mussel, prawn, crayfish etc). The entry can however be made from the many other ingredient or combination thereof like, lamb, beef, pork, venison, fish etc.;
  5. With the exception of sautéing onions/ spices and the browning of the meat at the start of making your potjie, you may not remove ingredients from the pot and may not stir the pot once you start adding your ingredients. This is what makes your entry a potjie and not a stew. This does not stop you from tasting your potjie.

Judging Criteria:

  1. Judges will visit all the cooking sites whilst the potjies are being prepared between 08h00 – 12h00;
  2. The judges will be scoring the cooking area on the general spirit in the team, originality, preparation techniques and general impressions (cleanliness);
  3. Potjies will be judged on the following criteria: Aroma, Colour, Taste, Texture, Ingredients, Presentation to Judges, Work area cleanliness and overall Potjieness (See explanation below);
  4. Any time from 12h00 your potjie must be plated, prepared and sent to be judged;
  5. The cut off time for plating and presenting your food for judging is 12h30;
  6. Judges decision will be final;
  7. From 12h45 judges will go around and give numbers / scores to the different potjies;
  8. Your potjie dish will receive an overall number score from 1-10 on the evaluation criteria:

1-2 = Poor          3-4 = Satisfactory            5-6 = Good         7-8 = Very Good              9-10= Excellent

  1. Spectators/ friends can then pay to taste all the different potjies on a first come first serve basis at R10.00 for a taster bowl serving (roughly 60ml of rice and 65ml of potjie).  Hoekwil Primary will provide the rice, the bowls and cutlery for the public sales.  All the proceeds generated by the sale of the various potjie pots will be donated to Hoekwil Primary School.

 

Evaluation criteria for the potjie dish:

Aroma:

Overall flavour, Distinctive aromas (spices, meats, vegetables), Pleasant or pungent flavour, Distinctive mingled flavours or burning smells, Odourless.

Colour:

Natural colour, Distinctive colour of ingredients, Varied colour, Full of interest, Attractive, Appealing, Interesting or lacking character, Dull or pale, Meat browned.

Taste:

Aromatic or pungent savouring, Interesting or piquant quality, Slight flavour or suggestion, Specified flavour or lacking flavour, Amount of spices used – appetizing or bitter, spoiled, bland.

Texture:

Feel or appearance of food, Interpretation of meats & vegetables. Detail: Still in shape (not mushy, or falling apart), Cooked, Overcooked, Undercooked. (Vegetables to be cooked but still to have form), Watery/runny or too dry.

Ingredients:

Use of unusual ingredients or cooking techniques. (Note: This does not mean if use expensive ingredients you will score more).

Cooking Area:

Use of own implements. (Pots, knives, chopping boards…), Table cleanliness, Cleaning up after oneself, Hygiene, General spirit in the team, Originality, Preparation techniques and general impressions.

Presentation:

Overall presentation of potjie as plated and presented to the judges.  One small plate serving for 4 judges to taste – please remember judges may share the same plate but cannot use the same tasting utensil.

 

Prizes:

  1. The Winning Team will receive R3000 cash and their team name engraved on the Floating Trophy.
  2. The winners floating Trophy remains the property of Hoekwil Primary School & The Potjie Pot Competition. The Trophy at all times will be kept by Hoekwil Primary School.
  3. Judges decision is final.
  4. Second place will receive R1500 cash.
  5. Third place will receive R500 cash.
  6. Second and Third place winners will be decided by the publics votes.
  7. Winning Teams will be announced at 13h30.