With more and more interest in our South Africa Gourmet Trails, we thought it time to bring you some African inspired recipes that are tried and tested and supplied to us by the very best chefs in Africa!
‘Cooked in Africa’ by Justin Bonello
This book is a fantastic cooking journey through Southern Africa based on Justin’s personal gastronomic journey in life. The first chapter is my favourite ‘Justin’s colloquialisms and other translations’. You all know our love of the campfire, and Justin calls it African TV.
In the heart of winter here in Australia, we love nothing more than sitting in front of our outdoor firepit and cooking stick bread over the coals… thought you may like the recipe!
- 300ml beer
- 50g butter
- 4 tsp brown sugar
- 1 egg beaten
- strong white flour
- granary flour
- 7.5g instant dried yeast
- 1 tsp salt
- electric mixer (of strong arms) with dough hook
- Long sticks
- log or similar to lean sticks on
- Put the beer, butter and sugar into a saucepan and bring to the boil. Remove from heat and set aside until it has cooled down to luke warm
- Then add the beaten egg
- place the flours, yeast and salt in the bowl of the mixer and make a well in the middle
- Pour into the well the beer and egg mixture
- Now it’s time to mix to form a soft dough. Don’t let it go for too long
- Put dough on board (with bit of flour to prevent any sticking) and knead until smooth and elastic
- Place the dough in a greased bowl, loosely covered with cling (or new shower cap like the ones from hotels works well too!) and allow to rise for about 1 hour. NOTE – you need warm place, draught-free for best results
- Knock back the dough… in other words give it another rub but not too much
- Now the fun really begins as you divide into 8 pieces
- Roll each piece into the shape of a snake
- wrap the snake dough pieces along the length of the sticks, leaving ample space at the end for holding the stick over the fire (we learn the hard way to leave space… scorched finger tips isn’t fun!)
- Hold the dough over slow burning coals and turn occassionally until bread is cooked and browned. Depending on the heat of the coals this should take 7 – 15 minutes. The dough will slide off the stick really easily when it’s cooked through.
- For extra deliciousness… in the hole of the bread created by the stick, push in some garlic butter or cheese or jam or anything else you fancy!
As Justin says, ‘maakie saakie’…. all good! or ‘Lekker’… nice
See one of our Gourmet Trail itinerary ideas for inspiration… remember we tailor to suit your needs so whether it’s baking, cooking or charcuterie we have the best chefs and cooking classes not to mention safaris where food is at the heart of the experience.
12 nt Gourmet Garden Route