We stayed with Elspeth in Jo’burg and could not get enough of her delicious home made granola. The recipe is based on one from her favourite game lodge and makes enough to feed hungry guests and rangers for weeks. You can easily make half quantities but we know you’d regret it! Piled in to kilner jars, this granola makes a perfect edible Christmas gift too.
The rangers at Mlilwane Wildlife Sanctuary brought this versatile plant to our attention.
The great thing about this bread is that you don’t need to knead it for hours and you can add anything from fresh herbs to sun-dried tomatoes or olives and fresh chillies to spice it up. This recipe makes one small dense loaf, or five medium-sized rolls so adjust to fit the size of your pot and the number of friends for whom you’re cooking.
Hilary Ford gave us this tasty, simple and only slightly sinful recipe when we spent a few wonderful days at Bushman’s with her. It is a great accompaniment to boerewors sausages or any braai.
Serves 2 (Taken from Justin Bonello’s brilliant book, Cooked in Africa.) These are poached eggs – bundu style. Ingredients 2 tin mugs 4 eggs This basic breakfast allows for fillings of your choice – from mushrooms and crispy bacon to cherry tomatoes and mature cheddar and everything in between. Whatever combination gets you going! If [...]
This is another favourite recipe from our great friend, nutritionist and Queen of Green, Jane Lorimer.
Lachlan came up with this surprisingly delicious concoction one cold night while we were on the Otter Trail. As you carry everything that you need for five days (your sleeping bag, clothes, cooking paraphernalia and food) you have to pack light and this means living off a schoolboys dream diet of powdered food stuffs and noodles! I am not sure if we will indulge in Lachlan’s Biltong Broth in the near future, but I can tell you that after a challenging day, wading waist deep through fast flowing rivers and hiking up and down the Tsitsikamma Forest’s coastal valleys, this well and truly hits the spot!
The director of Back to Africa, Hamish Currie, told us about this classic recipe with a naughty twist!
Hamish Currie had a magical African youth, exploring the bush with his brothers and intrepid father. As the director of the charity, Back to Africa, he spends a lot of time in the bundu and as a result is a fantastic bush cook. Sometimes it is the simplest things in life that are the best and this is certainly the case for Hamish Currie’s Campfire Cabbage.
Duncan Phiri is a Malawian living in Cape Town. He taught us how to make Mielie Pap, the staple diet in Africa made from maize.
Jane Lorimer is a nutritionist and has given us some wonderful healthy recipes over the years, including this one. Simple to make, unbelievably tasty and guilt free, Toasted Tamari Pumpkin Seeds are the perfect padkos (‘food for the road’ in Afrikaans).
Angler, hunter and chef extraordinaire, our great friend, Alastair divides his time between Uganda, Scotland and Sweden, taking groups hunting, fishing and on safari. This is an interpretation of one of his recipes.
Pat isn’t known as Indiana Jane for nothing! She is one intrepid lady having travelled solo all over Africa in her Landy, Tiger Moth airplane and yacht. Pat’s Safari Bites and Muesli Mix provides essential nutrients when it is difficult to obtain fresh fruit on the road. She describes her recipe as ‘more arse than class’ but it is absolutely delicious and can be stored for a number of months.