I prefer to travel as light as possible and keep the kitchen equipment/ utensils to the minimum.  Fancy cooking is something that I will attempt when I am at home with all the crockery and cutlery at hand.  After all, this is why we come to the bush – to get back to basics again and appreciate nature.  I can proudly say that I have had a braai in countries like Botswana, Lesotho, Namibia, Tanzania, Ethiopia, Kenya, Sudan, Sierra Leone, the Ivory Coast and Zambia!

When camping there are basically two ways to cook – either with a gas cooker or over the open fire.  We make a fire every night when camping so that is the obvious choice for us when we travel in Africa.  You will find wood or charcoal almost everywhere in Africa as it is an integral part of rural living on the continent.

There are various ways and methods to braai as this is second nature for us South African.  Read more on this topic in my post a  “Braai – a way of life”.

When we come to potjiekos which is made in a cast iron pot (three-legged or flat bottomed) over flames and not coals like when you are braaiing.  I prefer the flat-bottomed pot as my dish normally burns in the three-legged one.  I do not know what I am doing wrong!

When making potjie your choices of meat are endless – venison, beef, lamb, chicken, etcetera.  I even make a kick-ass lasagne potjie.  The best thing about a potjie is that you can add what you can find on the local markets.  In our case this mainly determines what type of potjie we are having that night.  (I will post on how to buy food on the local markets in a separate post).  However, I prefer to make a potjie when we are making camp for more than two days at a place, especially if you arrive late, there is not always enough time to make the potjie as it requires simmering over the fire.

A potjie is a good alternative to a braai as quality meat can at times be hard to find in Africa.  I am pretty sure that we had donkey tails once (sold as ox tail) in Choma, Zambia, but we survived that too!  When you are hungry and there are not a lot of options available, you just give it and go ….

My flat bottomed potjie also serves as an oven in which I bake bread.

Buy food that will last in the African heat.  Refrigerator space is always limited.  Butternuts (hard to find in Africa), gems and potatoes, onions and cabbage can take you a long way and sometimes it is the only vegetables that you will source for a couple of days.  So you need to be innovative with your recipes.  Aluminum foil comes in handy when doing vegetables over the fire.

I also take some dry rations such as pasta and couscous for emergencies – you never know what can happen in the African bush.  Rusks and coffee is also a quick breakfast fix when you have limited options in the bush.  Eggs are always problematic to pack and keep them whole, so I only buy it when I am pretty sure that it will be used the same day – boiled for lunch later or scrambled for breakfast.

Share your cooking experience in the commentary section of the post.  It may be useful to some newbie camper that is unfamiliar with local customs and conditions.

–oOo–

The post COOKING IN THE BUSH appeared first on TRAVELBUCKET.

At Kalizo on the banks of the mighty Zambezi river

Now there are no ”official” rules for having a braai.  The people of the Rainbow Nation each has his/her own preference on the when, how and what to braai.  Some of us like to have a basic fire place where you can sit as close as possible to the fire when it is cold – and do not mind smelling like smoke – and some of us like to do a classy braai in a build-in fireplace inside the house or on the stoep.  For most of my fellow citizens a braai is not about grilling the meat on a gas barbeque.

Lighting the fire in the Klein Karoo

First of all, the choice of firewood has to be sorted.  If you come from the Winelands you will probably prefer old grape vines, but if you are from the maize producing areas you may prefer to build your fire from maize cobs.  A popular wood, which is also freely available, is the alien Black Wattle and Rooikrantz or the option of charcoal.  It is all about taking time to sit around the fire and chat while you wait for the coals to get ready.  As a guest, it is very important to remember that the host is the one who starts the fire and will decide when it is ready for the meat to go on the fire!

Preparing a meal in Northern Kenya

The host will stipulate beforehand whether it is a “bring and braai” or not, but this is not always the case.  You will be notified if you will have to bring your own meat and/or salad, etc.  Remember that you are only allowed to braai your own meat if you are told so.   So, listen carefully!!

What do we like to braai?  Our creative nation loves our meat – anything from red meat, chicken, sausages, sosaties, fish or a braai pie.  We are always ready to try our hand at something new!  And with your choice of meat you will be served braai broodjies or garlic bread or pap en sous and a salad ….. or just meat!

Making a breakfast plan in Mozambique

A braai in South Africa is a social event, most public places have braais available.  In a campsite, you will have braai stands, but mostly each campsite will have an individual braai place.  Apart from braai we love to travel and if you do self catering accommodation the chances are excellent that you will have access to a braai space. And when on holiday, South Africans will braai.

Even in the Sudan we managed to find some wood in the desert

We even made a plan on Christmas eve in Sudan where wood is really a problem to find.  As you can see from the pictures you make do with what you have, as long as we can braai and enjoy some good company.

Do we only braai on National Braai Day?  No!  The Rainbow Nation will always look for an excuse to enjoy their favourite pastime any day of the week and regardless of the weather conditions.  The braai rules are actually very simple:  make your choice of meat and wood and braai regardless the weather!

The post BRAAI – A WAY OF LIFE! appeared first on TRAVELBUCKET.