LK’s 3 Legged Pot – No.14

R 2,462.00 | 71,398 StyleMiles

Earn 493 StyleMiles when purchasing this product.


LKs 3-Leg Potjie – 14 Size 34.5L

– 100% Cast iron Potjie Pots include well-fitted lids and heavy duty carrying handles
– The round shape allows the heat to flow evenly around the sides and maintain liquids at the lowest point to keep food from burning
– The lid has a deep lip for holding hot coals providing top heat. Great for indoor or outdoor cooking
– Maintains the liquids at the lowest point to prevent the food from burning
– The opposing side handles and thick wire lifter handles make handling easy
– The tall legs make it ideal for cooking directly over fire/coals or gas range
– Dimensions: 400mm x 410mm

Additional information


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LK’s Braais and Accessories at a glance...

“We strive to offer South Africa a locally produced, quality product at an affordable price. Our product range offers practical and innovative outdoor cooking solutions for you to enjoy the ultimate most pleasurable braai experience.”

Here at LK’s we pride ourselves in manufacturing braais and braai accessories that are of excellent quality, but at the same time affordable and accessible for the hard-working families that enjoy the outdoors cooking as much as we do!


You will need

16-20 large black tiger prawns
Chilli and Garlic Seasoning
Olive oil
1 lime or lemon
Sweet Chilli dipping sauce


If frozen, leave the prawns in a sink half filled with cold tap water until beginning to thaw. Remove the heads. Cut through the hard shell, along the backs, with a pair of kitchen scissors and then slice each prawn almost completely through the flesh, with a sharp knife, to butterfly them open. Remove the black vein and rinse in clean water.

Season each prawn on both sides with Chilli & Garlic Seasoning and brush generously with olive oil. Leave covered in the fridge with an ice brick on top until ready to cook.

Prepare a hot griddle pan or braai fire and cook the prawns, meaty side down, until well marked. Turn over and cook on the shell side for 2 minutes. Squeeze lime or lemon juice over and serve with Sweet Chilli Chutney as a dipping sauce.

Mussels in creamy curry sauce
You will need

For the curry paste:

1 shallot, finely chopped
2 cloves garlic, chopped
5 cm knob ginger, chopped
1 stalk lemongrass, chopped
10g fresh coriander, chopped
1 green chilli, deseeded
20g baby spinach

For the mussels:

2 Tbs coconut oil
2 x 400g cans coconut milk
splash of fish sauce
juice of 2 limes
5 dried lime leaves
2 tsp xylitol
3 kg mussels, scrubbed; beards removed
extra fresh coriander, to serve
extra chopped chilli, to serve


For the curry paste: Place all the ingredients in a blender and blitz until smooth.

Heat a potjie over medium coals, add the coconut oil and toss in the curry paste, cook for 1 minute, then add the coconut milk, fish sauce, lime
juice and leaves, and xylitol. Stir to combine, bring to the boil and add the mussels.

Place a lid on the pot and allow the mixture to come back to the boil. Turn the heat down and simmer for 5–10 minutes, then remove from the heat.

Remove any mussels that have not opened.

To serve: Serve hot with fresh coriander and extra chilli.
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