Travelling into Africa has its own perils - you are not always sure whether you will access to fresh water and there are restrictions in various countries on the movement of foodstuff, especially raw meat, dairy and poultry products. Somewhere you might get stuck as a result of foodstuff being confiscated due to animal disease control measures like Mouth-and-foot-disease [MFD] or even a disease like Rift Valley Fever or swine flu or bird flu.
It is of no use getting upset with the Police or veterinary officials at road blocks or veterinary control gates if they do confiscate your foodstuffs - they are simply doing their jobs. The secret is in doing proper planning for your meals, water and beverages on safari.
South Africans are known for their love for "braaivleis en pap" [barbeque and a maize/corn porridge]. And if you take away their meat they get very upset.
Safari meals or dinners do not have to consist of meat related dishes - you can be stylish by pre-cooking a lot of your meals and freeze it. Normally only raw meats are confiscated and once you have pre-cooked it, it will not be confiscated.
When planning for foodstuff or meals on safari try those foodstuff that has the least weight - use dry foods like pastas, maize, soups, dry bread mix to bake your own "potjie" bread etc.
Some of our recipes are in Afrikaans so if you need it in English drop us an email and we will gladly send it to you.
COOKING TIPS:
When baking pot-bread place 4-5 hot briquettes underneath the "potjie" and 4-5 on top of the potjie and leave it. It should burn to ashes in 30-45 minutes and your pot-bread should be fully baked. Only open the lid when the briquettes are nearly burnt to ashes. Take a knife and push it into the bread if there is no residue on the knife it is baked
Burnt pots or pans? Making a potjie-kos or a stew there is always the risk that you wil burn the food and the reason for that is that you have too much heat [coals] underneath it. A good rule to follow is when the liquids in the potjie is starting to boil it is time to reduce the heat by taking some coals [heat] away. The food is cooked by simmering.
Using kettles and pots over open fire [over coals] always leaves black carbon deposit on the sides and underneath and takes quite of lot of scouring to clean it. Why not try rubbing a hard soap like Sunlight underneath and on the sides? It is easier to clean it afterwards.
Watch this space for cooking tips.......
KITS CROISSANTE OP SAFARI [deur Loftus Viljoen]: [photo above]
Daar is ‘n paar weergawes van hierdie resep maar hier is myne:
1 x 500 gram bruismeel [maw een pakkie] 3ml sout [dis omtrent so halwe teelepeltjie maar ek skat dit sommer so in die palm van die hand] 1 x 250 gram gladde maaskaas [ek gebruik gewoonlik Simonsberg of watter ookal beskikbaar is] 1 koppie gerasperde cheddar of gouda [na gelang van elkeen se smaak] 200 ml volroom melk [ek gooi sommer af en toe so bietjie ekstra room by] 2 geklitste eiers
Metode
Op safari is daar nie geriewe vir sif nie dus meng al die droë bestanddele goed saam en voeg ‘n ¾ koppie gerasperde kaas by. Meng die melk, geklitste eiers en maaskaas en voeg dit by die droë bestanddele. Knie dit tot ‘n rolbare deeg – dit moet nie te nat of te droog wees nie. Verdeel die deeg in 4 balletjie [of soveel as waarvoor jy lus het] en rol dit in ‘n sirkel uit. Op safari is dit onwaarskynlik dat jy ‘n koekroller spesiaal gaan inpak – gebruik ‘n glasbottel of enigiets wat as roller gebruik kan word [bedek dit met kleefplastiek as jy moet]. Sny die sirkel in 4 of 8 wiggies en rol dit vanaf die breë kant op en vou dit in ‘n halfmaan vorm. [Partykeer rol ons sommer ‘n worsie/vienna saam met die deeg op en buig dan die ore net so effens dat dit darem soos ‘n halfmaan lyk]. Strooi die gerasperde kaas wat oor is bo-op die croissante voordat jy dit bak.
Smeer ‘n platboom potjie of ‘ n bakplaat en plaas die croissante daarop en bak in ‘n voorverhitte oond by 200 grade Celsius vir 20 minute. Vir kole plaas so 4-5 kole [brikette] onder die potjie wat op ‘n driepoot staan en plaas nog so 4-5 kole brikette bo-op die deksel verspreid [ek hoef seker nie te sê dat die kole aangesteek moet wees nie, nê]. Kyk na sowat 15 minute of jy nie besig is om askoek binne die potjie te maak nie. Bedien warm met botter en plaaskonfyt.
TULI TUNA TREAT
Please feel free to download this recipe. We like to use this recipe on the last day of a trip, especially travelling from north to south in Botswana where we encounter frequent veterinary stops and police roadblocks.
More safari recipes [photos will be added in due course]
WALDORF SALAD
(Serves 4) Ingredients
4 red apples, unpeeled, cored & thinly sliced Lemon juice 125 ml finely sliced celery 1 small pineapple, cubed 125 ml honey-mustard dressing lettuce
Method
Toss together apple, lemon juice, celery & pineapple. Add half the salad dressing and toss to mix. Line a salad bowl with lettuce leaves and add salad. Drizzle with the remaing dressing
BANANA BREAD
Ingredients
125g soft margarine 250 ml sugar pinch of salt 2 large eggs 4 overripe bananas, mashed 500 ml cake flour 2.5 ml baking powder 5 ml bicarbonate of soda 62,5 ml hot water
Method
Preheat oven to 180ºC. Spray two small bread tins with non-stick spray. Cream margarine and sugar. Add eggs while beating. Add bananas. Mix through. Add dry ingredients. Mix bicarbonate of soda with water and stir into the mixture. Divide mixture between two pans. Bake for about an hour.
TIP: Freezes very well.
BUTTERNUT BOATS
Ingredients
Small-sized butternuts Tin of mushrooms Onion Frozen spinach Feta cheese Olive oil
Method
Halve butternuts lengthways, remove seeds and enlarge the cavity. Microwave to soften. Place bags of spinach in boiling water until defrosted. Fry onion until soft. Mix all the ingredients and spoon into the butternut. Wrap with foil, shiny side inside. Bake on hot coals until soft.
Cut cheese into small wedges. Whisk egg. Dip cheese into egg & then into flour. Heat olive oil in frying pan. Fry cheese on both sides, taking care not to overcook tip try low temperature]. Serve on Pro-vita with cranberry sauce and slice of dried fig.
CHEESE FONDUE IN A MUG
(Serves 8)
Ingredients
90 ml margarine 125 ml cake flour 800 ml hot milk 500 ml dry white wine 10 ml salt 1 ml grated nutmeg 1 ml cayenne pepper 1 ml milled black pepper 125 ml grated cheese plus extra for garnishing
Method
Melt butter in saucepan. Remove from heat and stir in flour. Slowly add hot milk, stirring all the time. Place back on plate and add wine, salt, nutmeg and pepper. Whisk until mixture thickens. Remove from heat and add cheese. Pour into mugs, garnish with cheese and serve with crackers.
CHIPS CHICKEN
Ingredients
1,5 – 2 kg chicken 1 packet cream of mushroom soup 1 packet cream of chicken soup 1 tin of sliced mushrooms 1 big packet cheese & onion chips, roughly crushed Optional: 1 tin of pineapple pieces bacon and green pepper
Method
Boil chicken until tender. Keep the stock. Debone chicken and cut into small chunks. Prepare the soup according to the directions on the packet, but use only half the water for both packets. Mix the chicken, mushrooms and extras into the soup. If it seems too dry, add some of the stock. Spray an ovenproof dish with non-stick spray. Pack a layer of chicken, cover with chips and pack the rest of the chicken. Sprinkle chips on top. Bake until bubbling and heated through.
[tip: you can use deboned breasts works excellent!]
CHOCOLATE CREAM CAKE
(Serves 10)
Ingredients
400g shortbread biscuits, crumbled 600g dark chocolate, chopped and melted 250g Turkish delight squares, cut in half 250 ml cream
Method
Mix all the ingredients together. Pour into a greased 25cm diameter springfoam pan, lined with wax paper. Chill until set – about 3 hours. Slice & serve.
CHOCOLATE FUDGE
(Makes 24)
Ingredients
500 g icing sugar 60 ml cocoa 60 ml milk 5 ml vanilla essence pinch of salt 110 ml margarine
Method
Grease a shallow tin (23 x 13 cm) with margarine. Sift the icing sugar & cocoa in an ovenproof glass container (volume 2 litre). Mix the rest of the ingredients in, one by one. Microwave for 2 minutes at 100% power. Stir well and microwave again for 2 minutes at 100% power. Stir again and microwave for 30 seconds at 100% power. Beat until mixture starts to thicken. Pour into pan. Let it cool down before cutting it into blocks. Refrigerate to allow it to set. Turn out.
NGONYAMA-KUBU STYLE PASTA [we use this recipe a lot when we do long trips on our own - i.e. our recce trips] (Serves 3)
Ingredients
1 packet of Knorr sour cream & mushroom pasta & sauce 1 tin (300 g) Enterprise picnic ham 1 tin sliced mushrooms 200 ml hot water 250 ml longlife cream 1 small onion, chopped 30 ml margarine
Method
Saute onion in a saucepan. Drain mushrooms and add to onion. Add chopped ham, cream and water and bring to the boil. Add the contents of the packet of Knorr, stirring continuously . Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat, and let it stand for 2 minutes.
PICKLED VEGETABLES (Serves 8-10)
Ingredients
6 baby marrows, quartered lengthways 12 baby corn, halved lengthways 1 yellow bell pepper, seeded & cut into strips 2 red bell peppers, seeded & cut into strips 3 large carrots, cut into strips
Pickling liquid
15 ml English mustard powder 45 ml cold water 250 ml wine or cider vinegar 250 ml water 250 ml sugar 15 ml salt
Method
Mix mustard powder & cold water. Let it stand for 10 minutes. Bring vinegar, water & sugar to the boil. Stir in mustard & salt. Add vegetables & boil for 3 minutes. Pack into a glass container and fill up with boiling hot pickling liquid. Seal immediately. Keeps refrigerated for 2 weeks.
RITZY RICE (Serves 6) Ingredients
2 cups rice 1 litre chicken stock 1 litre water 30 ml oil 1 large chopped onion 500g frozen peas 250g feta cheese
Method
Boil rice in stock & water. Heat oil in a pan & fry onion until soft. Add rice, peas and crumbled feta. Mix through.
ROASTED VEGETABLES (Serves 8)
Ingredients
Ina Paarman’s Rosemary & Olive Seasoning Ina Paarman’s Lemon & Black Pepper Seasoning 2 large eggplants, sliced lengthways 6 baby marrows, quartered lengthways 2 red bell peppers, seeded & sliced lengthways 2 yellow bell peppers, seeded & sliced lengthways 1 cucumber sliced diagonally Olive oil
Method
Lightly season the eggplant with Rosemary & Olive seasoning. Leave for 20 minutes in a colander. Season rest of vegetables. Mix everything together and drizzle olive oil over. Spread out on a greased big braai roasting pan. Place on coals and turn occasionally.
SAVOURY TART
Ingredients
1 kg diced bacon 6 slices of bread 60 ml margarine 250 ml milk 6 eggs 250 ml grated Cheddar cheese 1 onion, finely chopped parsley mixed herbs
Method
Preheat oven to 180ºC. Grease an ovenproof rectangular container. Microwave bread, milk and margarine for 2 minutes at 100% power. Mash the mixture. Add the rest of the ingredients and mix. Pour into a greased container. Bake for 1 hour.
SEAFOOD HOTPOT (Serves 6)
Ingredients
300 g Marinara Seafood Mix 1 onion, chopped 250 ml dry white wine 60 ml vegetable oil 1 spicy sausage 1 bunch spring onions, chopped 1 red pepper, chopped salt to taste cayenne pepper freshly ground black pepper fresh or dried thyme fresh or dried origanum 250g frozen mixed vegetables 5 ml lemon juice 250 ml plain yoghurt 250g pasta, cooked
Method
Simmer seafood, onion, celery & wine for 5 minutes. Strain & keep stock. eat oil & fry sausage until browned. Slice. Add spring onion & red pepper. Saute for 5 minutes. Add seasoning & herbs. Add frozen mixed vegetables & stock. Bring to the boil, cover & simmer for 10 minutes. Add seafood mix, lemon juice, yoghurt and pasta. Toss lightly. Serve with fresh coriander.
SERGEANT’S “STOLEN” PUMPKIN
There is a story behind this recipe:
Years ago we went on a hunting trip on Hennie Meyer’s farm near Tshipise. While relaxing around the campfire, the Police appeared out of nowhere (just to check that we were not poachers). Upon seeing that we were preparing dinner, the Sergeant offered to demonstrate a new recipe using a pumpkin. We did not have one, but someone sneaked off and “borrowed” a nice white pumpkin from Hennie’s roof. This is the Sergeant’s recipe.
Ingredients
1 big white or iron pumpkin 1 tin (410g) creamed sweetcorn 1 tin condensed milk 250 ml mayonnaise 250 ml grated Cheddar cheese mustard, salt, pepper, herbs to taste
Method
Cut a lid from the top of the pumpkin and remove the seeds. Sprinkle the inside with salt and herbs. Leave for 10 minutes. Mix all the ingredients and fill the pumpkin with the mixture. Wrap the pumpkin in foil, shiny side inside. Place in a cast iron pot with legs and add 1 cup of water. Cover with the lid. Place the pot on hot coals and leave for about an hour or until the pumpkin is soft.
SWEET POTATO WEDGES WITH YOGHURT
Ingredients
Sweet potatoes Olive oil Coarse salt Freshly milled black pepper Plain yoghurt Crushed garlic
Method
Scrub sweet potatoes well. Boil until soft. Cut into small wedges. Arrange on a greased roasting tray. Sprinkle with salt and pepper. Drizzle with olive oil. Place on coals until corners turn crisp. Serve with yoghurt & garlic dip.
SWEET POTATO, BUTTERNUT & POTATO BAKE
Ingredients
4 medium-sized potatoes 4 medium-sized sweet potatoes 1 medium-sized butternut 100 ml olive oil 50 ml lemon juice salt & pepper dried basil dried rosemary
Method
Wash and peel the potatoes and sweet potatoes. Peel the butternut and remove the seeds. Chop the vegetables into small chunks and mix. Whisk together the olive oil, lemon juice, salt, pepper and herbs. Spray a black potjie with non-stick spray. Pack the vegetables into the pot and pour mixture over. Cover with lid and leave to marinate for 30 minutes. Stir before putting on a bed of hot coals. Put 4 coals on the lid.
Bake for about 1 hour, checking now and then to see if vegetables are soft.
TIP: Bake at 180ºC for 1 hour in conventional oven in ovenproof dish.
SWEET POTATOES WITH APPLES & ONIONS (Serves 6)
Ingredients
30 ml margarine 3 apples, with skin on, cored, cut into 8 wedges each 4 sweet potatoes, peeled & sliced diagonally into thick pieces 6 baby onions, peeled & halved 65 ml white wine vinegar 5 ml honey salt & freshly ground black pepper
Method
Melt margarine in a frying pan. Add apples, turn occasionally, cook for 2-3 minutes or until browned. Remove from pan and set aside. Add sweet potatoes and onions to pan and cover with juices. Cook over slow heat, turning occasionally. Cook for 5 minutes or until sweet potatoes are cooked. Add apples, vinegar & honey. Simmer until liquid is reduced by half. Season and serve with fresh herbs.
TRIFLE (Serves 12 – 14)
Ingredients
2 swiss rolls, cut into slices 125 ml sherry or port 125 ml glace cherries 1 litre longlife custard 125 ml whipped cream Chopped nuts / almonds
Method
Pack a third of the cake in a glass bowl. Sprinkle with a third of the sherry. Sprinkle with a third of the cherries. Coat with a third of the custard and cream. Repeat the layers twice. Cover with last of cream. Decorate with extra cherries and nuts.
