Eating the Indoors way in the Outdoors

Eating the Indoors way in the Outdoors
Jenny Morris

Fooding Around with Jenny Morris

I love the challenge of cooking up a gourmet storm in the bush. I love camping and I like my food to be delicious and really tasty at all times, even when I’m living in a tent.
There are outdoor enthusiasts aplenty in South Africa. The weather here allows for outdoor living and entertaining most of the year. The fabulous cook book ‘Bundu Food for the African Bush’ is going to liven up your trailer food and make every meal a mouthful to remember. It really is the Leatherman of cookery books.

If you love the great outdoors this is definitely the cookbook for you. The recipes have been carefully selected to meet the demands and challenges of camping in faraway places and the necessary ingredients and equipment can be packed into your 4×4 vehicle.
All the recipes can be prepared either over an open fire or on a gas stove. Over the years 4×4 safari equipment has improved and nowadays most outdoorsy people own a small camping fridge or freezer.

This means you can prepare a wider variety of food and you don’t have to depend on soy or canned food anymore. You also don’t have to be a celebrity chef to make the dishes, as they are easy to prepare, yet still very tasty. ‘Bundu Food for the African Bush’ will have you cooking like a professional chef on safari and serving everything from salads to moussaka and even ice cream!
I love that it contains sections like a Kitchen packing list; 10-day menu in the bush; Breakfast; Soups; Fish and seafood; Chicken; Meaty mains; Sauces; Pastas; Vegetarian mains; Vegetables; Salads; Sides; Breads and bakes; Desserts and a Conversion table.

Rita van Dyk is the author of several bestsellers, including: ‘The 4×4 Cookbook’ and ‘The 4×4 Safari Cookbook’. She is well qualified to write a book on safari cooking as she cooked for Penduka Safaris during the early 90s as a freelancer, visiting remote places in Botswana, Namibia and Zimbabwe. She was also the food editor for ‘WegRy/Drive Out’ magazine. She lives, with her husband, on a farm in the Rhenosterspruit Nature Conservancy.
I wish you well with new book, Rita. I have the others as well, and I think every caravan should own one.

Let’s cook!

Stuffed peppers
Serves 4

Ingredients:

  • 4 tablespoons olive oil
  • ½ cup raw rice
  • 1 garlic clove, peeled and crushed
  • 1 vegetable stock cube, dissolved in 1 cup boiling water
  • 1 punnet chives, ends cut off and finely chopped, or a tablespoon of dried chives
  • 10 cherry tomatoes, halved
  • 12 black olives, pitted
  • A few fresh basil leaves or basil pesto
  • 4 large red peppers
  • Heavy-duty foil

Method:
Heat the oil in a pan and fry the rice for a few minutes while stirring continuously. Add the garlic and stir for another minute or so. Add the prepared stock, cover and turn the gas down low so the rice can simmer slowly until it’s cooked and all the water has boiled off. Add the water if the rice balls dry before it’s cooked. Add the chives, tomatoes, black olives and basil to the rice. The chicken stock is already salty so you needn’t add salt. Cut the stems off the peppers and keep the “lid” for pepper casing. Spoon the rice filling into the peppers and lightly replace the lid. Depending on the size of the peppers any leftover rice filling can be used in a salad or incorporated into another dish. Cut four large squares of heavy-duty foil and wrap each pepper in it. Braai the foil parcels on a grid over moderate coals for 20 minutes while turning them over regular intervals. At home you can bake the parcels in the oven at 180◦C. Serve immediately, otherwise the peppers go soft.
©Image extracted from “Bundu Food for the African Bush” by Rita van Dyk (Struik Lifestyle)

Mealie fritters

Ingredients:

  • 2 eggs, separated
  • 1 x 415g can creamed sweet corn
  • ¾ cup cake flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Oil for deep-frying

Method:
Beat the egg whites until stiff peaks form. Mix the rest of the ingredients, except the oil, together in another bowl and fold in the egg whites. Heat the oil in a pan and, when hot, drop tablespoonful of the mixture into the oil. Fry the fritters until brown on both sides, then drain on paper towels to soak up the oil. Serve hot. The great thing about this meal is that these fritters can also be served as padkos.
©extracted from “Bundu Food for the African Bush” by Rita van Dyk (Struik Lifestyle)