17 day South Africa – Culinary & Wildlife – 4 Star

17 day South Africa – Culinary & Wildlife – 4 Star. (click here for Information)

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12 days South Africa Culinary & Wildlife Safari – Luxury

If you are looking for the best of luxury, and want to pampered this tour is for you.

12 days South Africa Culinary & Wildlife Safari – Luxury. (click Here)

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A traditional Braai

English: South African cuisine, with meats of ...

English: South African cuisine, with meats of wildlife and traditional sauces in the jars in the front. (Photo credit: Wikipedia)

Braai'd chicken for dinner

Braai’d chicken for dinner (Photo credit: Craig Strachan)

Raw Boerewors. Español: Boerewors cruda. Suomi...

Raw Boerewors. Español: Boerewors cruda. Suomi: Raaka boerewors. नेपाली: Raw Boerewors. සිංහල: Raw Boerewors. (Photo credit: Wikipedia)

Braai you say, what is it? in the western world it is commonly know as a barbeque. In South Africa it is a an age old tradition and a social gathering for families and friends. South African’s will use any excuse to have a Braai. Our weather is perfect for Braaiing, its an outdoors event and not to be missed when visiting South Africa.

Meat of any variety will be “braaiied”, most common would be boerewors, lamb or mutton chops and steak. Chicken is also a common meat used at Braai, and it can prepared in many different ways, and a personal favourite is Peri-Peri Chicken, which is a spicy portuguese marinaded chicken, and occassionaly can be quite spicey, not for the feint hearted.Boerewors (Afrikaans Farmers Sausage) is a not as you would know traditional sausage to look like, but it appears as a spiral. predominantly stuffed with beef, spices and spek. as seen in the picture.

Pap (maize flour) is also served at a braai, served with ishishebo ( tomatoe onion salsa sauce). Traditionally the men would prepare the meat on the braai, they would all have a beer in hand and gossip about alsorts of topics, with a Rugby match on the TV,  and the woman would make salads.

Types of salads that are prepared would be, carrot salad, Potato salad, coleslaw, copper penny salad, 3 bean salad and Beetroot salad etc. Pickles can also be served at a braai, namely pickled onions and gherkins.

Desserts at a braai are not as common, but when there is a dessert a good one to have after the braai is Melktert ( Milktart – custard tart with cinnamon dusted on top) and or Fresh Fruit Salad.

On the coast it is also quite common to have a Fish Braai, where you can have whole fresh fish prepared also served with Salads and garlic bread.  Types of fish used for the braai can be Kabeljou, Snoek, basically any fish that is caught fresh. Other options are Crayfish (Rock Lobster) and mussels etc.

Inland you can find other varieties of meats such as Springbok, Ostrich, Kudu, Impala, Warthog and Gemsbok, these would be commonly used as venison. In the Zulu culture and most other African cultures you can find Goat and Beef on the menu, also served with “pap”.

The Afrikaaners have also produced some meat products like Skilpadjies (“tortoises” – and no they are not tortoises, the shape of the product looks like a tortoise – made from Lambs liver wrapped in Caul fat)  and Pofadder (“Puff Adder” Snake – and again it isnt a snake but the offal wrapped in intestines casing), Boerewors is also a traditional afrikaans meat product.

So be sure to have a good old traditional braai when visiting South Africa, its a must.

Braai food

Braai food (Photo credit: Paul Watson)

Mielie-Meal, Sadza, Ugali, Pap, Nsima? A staple food of Africa.

Many Africans grow up on this staple diet, like pasta is to Italians and Rice is to the Orient, so is this Maize Meal to Africans. As per the wikipedia description below { http://en.wikipedia.org/wiki/Sadza}

English: Uglai and cabbage. Ugali (also someti...

English: Uglai and cabbage. Ugali (also sometimes called sima or posho) is a cornmeal product and a staple starch component of many African meals, especially in Southern and East Africa. It is generally made from maize flour (or ground maize) and water, and varies in consistency from porridge to a dough-like substance. (Photo credit: Wikipedia)

Sadza in Shona (isitshwala in isiNdebele, pap in South Africa, or nsima in the Chichewa language of Malawi), Ugali in East Africa, is a cooked cornmeal that is the staple food in Zimbabwe and other parts of southern and eastern Africa. This food is cooked widely in other co

 untries of the region.

Sadza in appearance is a thickened porridge. A thinner form of sadza, “porridge”, is cooked with peanut butter or margarine and eaten in the mornings occasionally. The most common form of sadza is made with white maize (Mealie-Meal). This maize meal is referred to as hupfu in Shona or impuphu in Ndebele[disambiguation needed]. Despite the fact that maize is actually an imported food crop to Zimbabwe (circa 1890), it has become the chief source of carbohydrate and the most popular meal for indigenous people. Locals either purchase the meal in retail outlets or produce it in a grinding mill from their own maize.

Zimbabweans prefer white maize meal. During times of famine or hardship they resort to eating yellow maize meal, which is sometimes called “Kenya,” because it was once imported from that nation.

Zimbabwe October 2009

Zimbabwe October 2009 (Photo credit: bbcworldservice)

A little known fact is that this was the meal eaten by Usain Bolt before he set a world record, as well as that eaten by Tom “The Pace” Mills before becoming the unofficial fastest man in the world.

Before the introduction of maize, sadza was made from finger millet flour instead.

The sadza is usually served in a communal bowl or separate plates and is taken with the right hand occasionally, rolled into a ball, and dipped into meat, sauce/gravy, lacto/sour milk or stewed vegetables.

Would you like a culinary tour of Africa?

This tour would highlight the different types of ingredients found in africa, and teach you the methods of cooking traditional and non traditional african recipes. The tour would also incorporate visiting local food markets, buying local ingredients and together preparing recipes … Continue reading

Braai’ed snoek, a regional gamefish – Recipe

Snoek-Thyrsites atun

Snoek-Thyrsites atun (Photo credit: Wikipedia)

Thyrsites atun, the “snoek” or “Cape snoek”, is a long, thin, perch-like commercial food fish belonging to the Gempylidae family. It is found in the seas of the Southern Hemisphere. It is also known in Australasia as barracouta though it is not related to the barracuda.

It can grow up to 200 centimetres (79 in) long and weigh as much as 6 kilograms (13 lb). It is found near continental shelves or around islands and feeds on crustaceans, cephalopods and small fish like anchovy and pilchard. This species will form schools near the bottom or midwater; sometimes even near the surface at night. It prefers sea water temperature between 13 °C (55 °F) and 18 °C (64 °F).

It is found off the coast of Namibia and the coast of the Western Cape and Northern Cape provinces of South Africa. It was originally called the “zee snoek” (Sea Snoek) by Dutch colonists who arrived in the Cape in 1652. It is said to have reminded them of the freshwater pike (or snoek) they found at home in the Netherlands. The snoek is widely distributed in the colder waters in the Southern Hemisphere. It is found from Namibe in Angola to Mossel Bay in South Africa, off Tristan da Cunha in the mid southern Atlantic and off Western Australia, where it is call the barracouta, off Chile and Argentina (where it is called the sierra).[1] Bluish-black on top with a silver belly, the snoek grows to over a metre in length. {http://en.wikipedia.org/wiki/Thyrsites_atun}

Recipe – Braai’d Snoek
I always believe that cooking fish should be kept simple, dont over complicate the matter, why hide the natural flavour of fish, and Snoek is no different. You can buy them smoked or fresh, and what I like to do is Braai (barbeque) snoek in Swakopmund – Namibia, here i can source fresh snoek from a local fishmonger. its as easy as this:

Ingredients:

  • Fresh Snoek
  • Salted Butter – depends on the size of your fish about 500g should do it
  • Apricot Jam – about 4 table spoons
  • Lemon juice – juice of 2 lemons
  • salt & pepper

Method:

So once your coals are ready, place some tin foil under your snoek which has been butterflied, dont close the fish in foil, then melt the butter with the apricot jam, lemon juice, salt and pepper to taste and brush the fish with your butter mixture, and place on the grill of your braai, and every so often brush your fish with the butter, apricot and lemon juice mixture. Braai until the flesh is falling off the bone.

 Serve with baked potato, salad…and a glass of good South African White wine.