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Pot Bobotie

500g Beef Mince; 1 onion;1 or 2tsp crushed Garlic; 1tsp crushed ginger; 2Tblsp curry powder; 1tsp turmeric; 1 stock cube;
1 tsp Ground allspice; 1
handful raisins;  3Tblsp Chutney;  3 eggs;  3 slices bread, 250ml milk;  oil; salt and pepper to taste;
generous sprinkle of mixed herbs; 3 bay leaves; pinch if cinnamon (optional)

How To
In a flat bottom (platpot) fry up the onions a little to soften. Add the Garlic, ginger and curry powder, and continue to cook fry for a few minutes to release the flavours. Add the turmeric and all spice and the mince and fry until crumbly. Break up the dry stock cube and add it to the mixture. Add the raisins, herbs and Chutney, and allow to cook through slowly. Add salt  and pepper if necessary. In the mean time you can soak the bread in some of the milk, ensuring the bread is soaked.  When you feel the mixture in the pot is just about ready, take the soaked bread and squeeze out as much of the milk as possible (keep the milk) and add to the mixture. Stir it in thoroughly. The mixture should be quite stiff! Remove the pot from the heat.  Now break the eggs into the milk, and mix (this is the custard). Add a little cinnamon if you like and bay leaves. Flatten out the mixture in the pot and pour the custard over the top DO NO MIX. put the lid on the pot and add a few coals on top. Cook until the custard has set. About 20 mins or so. Serve with yellow rice or pot bread


Pot Lasagne

You will need:
500g Beef Mince;    1 Onion finely chopped;    2 cloves Garlic chopped
1 Tin tomatoes;    1 Stock cube dissolved in a cup of water ;    Mixed Herbs (to taste)
Spice for Mince (to taste);    Salt and pepper to taste
1 Packet Soup powder (tomato or minestrone  or oxtail or mushroom - it's up to you)
  1 Packet each of instant white sauce and cheese sauce mixed together prepared as per their instructions;    1 box lasagne sheets;    Grated cheese for the top

How to
In a flat bottom pot, fry the onions until soft. Add the garlic and fry for about a minute then add the mince. Fry the mixture until the mince is browned  then add the herbs and spices. I am normally quite generous with these. Give the mixture a stir then add the stock, the tomatoes and the salt and pepper. Allow it to come to the boil, reduce the heat and simmer it for about 15 minutes. Add the soup powder a little at a time stirring continuously so that the mixture thickens up a bit. NB don't make it too thick - it should remain moderately runny to be able to pour. Cook for a few more minutes When you feel the sauce is ready remove most of it from the pot, leaving only about 1½cm in the bottom of the pot. Lay the lasagne sheets being careful not to overlap them too much, then a layer of cheese/white sauce, then more lasagne sheets, then more mince etc until the mince sauce is finished. Top this off with the grated cheese and cover.  Surround the pot with a few coals and even put a few on the lid and allow it to cook until the lasagne is El Dente.
Serve with freshly baked Pot Bread

Saucy Chorizo with Pasta

You are going to need:
250g Chorizo Sausages sliced quite thinly
1 onion chopped (preferably red but any will do)
1 tin Whole Italian peeled tomatoes
4 Cloves Garlic crushed (to taste)
1 fresh chilly or chilli powder or dried chilli flakes (to taste)
5ml Fish Sauce as salt alternative but adds much to the flavour
30g Fresh or 1 large teaspoon of dried Parsley
1/3 to 1/2 packet of pasta (I use Penne but any will do)
1 glass dry white wine
Olive Oil
Salt and pepper to taste
A little parmesan cheese for sprinkling on the Pasta

What to do!
Heat a little oil in frying pan or flat bottom pot. Add the onions and allow to fry for a few minutes until soft. Add the garlic and chilli and fry for a minute then add the Chorizo and fry for a few minutes to allow the flavours to combine. Add the Fish Sauce and white wine and bring the sauce to the boil. Add the tinned tomatoes and the parsley and give it a stir then grind in some black pepper. At this point you will need to taste the sauce to check if it needs any more salt... add the salt if required. Cover and reduce the heat so it simmers gently for about 30 minutes. In the mean time you can get a pot of water on the boil for the Pasta, and cook this to your liking. About 15 minute before you are ready to serve, turn up the heat and remove the lid from the sauce and allow it to reduce till the sauce thickens nicely. Sprinkle the parmesan over the plated pasta and serve the Chorizo sauce on top of that... Delicious

Pot Bread

You Need:
500g self raising flower;  1 Can of warm beer;   1 packet of white onion soup;   1/2 packet dried yeast mixed with a little warm water;   Grated cheese (optional)

How too
Mix the ingredients thoroughly and put aside in a covered dish (or cling wrap ) for about 20 minutes. Remix the mixture and shape into a bun. Put this into the middle of a flat bottom pot, cover it and put a few coals on the lid, and place it near the fire, but not too close so that it gets too much heat. Turn the pot around a  few times while it cooks to ensure that it gets the same cooking time from all directions. It should be ready in about 20 minutes.
PS if you have a bread tin you can place the dough in that inside the pot to give you a loaf shaped bread

More recipes coming soon

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if you would like your tried and tested simple bush recipes that work published here