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Unread postPosted: Wed Sep 28, 2005 3:10 pm 
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Krokodile wrote:
Mmmm....like the sound of the oat crunchies. Any chance of the recipe? :wink:


I have a vague recipe

2 x Cup Oats (or 1 Oats and 1 Pronutro)
1 x Cup Flour (self-raising better)
1 x Cup Sugar
1 x Cup Coconut (optional)
1 tsp Baking Powder
3 Tsp Syrup (heaped)
4 Tsp Butter (use canola/grapeseed oil for health if you want)
1 Tsp Water
Vanilla Essence (optional)

Melt syrup, butter in pan, add water and and vanilla essence. Mix all the dry stuff together. Add wet stuff. Mix well. If it is still very powdery (I don't know how you tell :redface: ), add some more butter or oil. Squish into a buttered pan. Bake in preheated oven for 30 mins at 300F or 150C. Cut into squares. Return to oven and leave for another 30 mins.

I make a double recipe for a 10 day trip.

j-ms wrote:
She doesn't know the recipe so she makes it up as she goes along and it comes out different each time.


My hubby is right. The recipe does change every time.
Next long trip I want to try putting raisins in. The best version I have made was when I used maple syrup, as that was all I had.

They are a really nice breakfast. Best bit - no washing up :lol: :) :lol:


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Unread postPosted: Wed Sep 28, 2005 4:11 pm 
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I've got to say that it doesn't matter how they come out, they're delicious. I always pack Ouma rusks for my breakfasts but end up eating the crunchies instead.


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Unread postPosted: Thu Oct 13, 2005 6:34 am 
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Loams wrote:
you can also take your dough mixture and wrap it around several big sticks, bake untill it's cooked, it's pretty much hit and miss. It's called "stick bread"


aha ... "stick bread" ... haven't eaten that since "Veldskool" in Standard 7 ... lots of fun ... best bread I've ever had ... since I braai'd it myself :lol:

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Unread postPosted: Thu Oct 13, 2005 11:27 am 
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Never thought about this :redface:
My son does this every month at the boyscouts.
Good tip Loams

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Unread postPosted: Wed Oct 19, 2005 11:06 am 
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My problem with braai rolls / bread cooked on the fire is that it always tends to taste much better if eaten straight away.

In Kruger we tend to only eat bread at lunch time and at lunch times we tend to be miles away from the camp, or we are in the process of moving from one camp to another, so making a fire is impossible or impractical.

Ah well, there is always provita, if you can call cardboard food.

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Unread postPosted: Wed Oct 19, 2005 12:37 pm 
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Location: GAUTENG , S.A.
We take RYE BREAD along .

It keeps for almost a week and you can freeze supplies for longer trips. And it's healthier .


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Unread postPosted: Sun Oct 30, 2005 2:22 pm 
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http://africanlanguages.com/sdp/

Sesotho sa Leboa (Northern Sotho) - English Dictionary

Number of results found for putu:
1. (dial.) flaked porridge
(2000-03-06)

delicious with stew and thick gravy :wink:


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Unread postPosted: Sun Oct 30, 2005 3:06 pm 
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What is mieliepap called in America, Arks?

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Unread postPosted: Sun Oct 30, 2005 3:12 pm 
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arks wrote:
Thanks, MM. I know what mealie pap is, but had never heard the term putu :D


We have putu all the time, yummie, (putu and gravy)....... it is "pap" though and you can have Staver Pap or Krimmel Pap ..... all that means is that the Staver Pap is much thicker, cooked with more water, and the Krimmel is much more flaky, crummbly really. Its delicious with a braai covered with tomatoe and onion gravy :lol: :lol:

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 Post subject:
Unread postPosted: Tue Nov 01, 2005 10:12 pm 
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Ollie wrote:
Do you recommend buying food outside the park in one of the major centres like JNB (meat & vegetables etc.). Assuming we can store it at the huts..... or do the shops in the park provide a reasonable range of products at a reasonable price?

Hi Ollie - it depends a lot on where you are staying. Some camps have better shops than others. I would suggest you buy as much as you can before you get to the Park. You can stop in Nelspruit to do your shopping if you are going that way.


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Unread postPosted: Wed Nov 02, 2005 8:04 am 
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Ollie wrote:
We will be coming from JNB via Nelspruit.


Nespruit is full of shops. If you want to buy at Woolies Food, (which is always good, but more expensive) go to the Woolies Food branch at the Crossings Shopping Centre, not the Woolies at the Riverside Mall. (You pass the Crossings on your way in from Jhb, :) ) However the Pick 'n Pay at the Riverside Mall, (on the road out towards Whiteriver - which you will go on if you are going into the Park at Numbi or Paul Kruger Gate) has a good selection too, and is slightly cheaper.
Have a wonderful trip.
:yaya:

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 Post subject:
Unread postPosted: Fri Nov 04, 2005 1:58 pm 
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Location: GAUTENG , S.A.
The Khosa have a dish called "Mkushu" (sic) - samp with other additives like fat , butter , chillies , onions etc.

Samp is very healthy (anti-diabetic , slow release carbs) and delicious with stew over it , or braaivleis and sheba gravy.
It does need a long cooking time . The trick is to soak samp overnight and then cook in a pressure cooker for about an hour.
Good for weight reduction too - eating samp keeps your blood sugar level for longer than any other carbohydratye (including brown rice) so you don't get hunger signals for a long time. The "grits" also alludes to it being very good for your digestve tract .

Cold left-overs can be treated like you would a pasta salad . Add things like fried bacon bits , cheese , sambals , salad dressing / mayo , pickles - use your imagination . Recommended to surprize even the health conscous .


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Unread postPosted: Fri Nov 04, 2005 2:30 pm 
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Location: Schoenmakerskop (near Port Elizabeth)
Mnqushu is fantastic food.

Simply done it is just samp (dried white mazie kernels) with hopefully some additives such dried speckled beans or mfino (sic) which is a type of wild spinach. It starts getting into the luxury category when you add some animal fat (a piece of lard for example) or even meat. In these modern times, people spoil it with Aromat and other MSG based flavourants.

Even with animal based additives, it is great healthy food as designed by Mlimo (the great Spirit) to suit mankinds digestive system.


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 Post subject: Kruger Menu
Unread postPosted: Thu Jul 06, 2006 3:33 pm 
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Location: Potchefstroom
After nearly visiting the Kruger for 15 years, we have established the perfect eating pattern!
Early morning Coffee and homemade rusks before rushing to the gate to be the first car out :?
Late morning at one of the picnic sites a brunch consisting of bacon, scrambled eggs, mushroom, pineapple and toast of pancakes.
Dinner is a braai with my mom's famous "sosaties" and pap and salads or eating in the restaurant.

When we go on night drives, we eat a big lunch and munch on the night drive on homemade bread sandwiches with avo and tomato.

Oh, and don't forget all the lovely fruit of the lowveld and the obligatory biltong...


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Unread postPosted: Thu Jul 06, 2006 4:37 pm 
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The first hour of light only cookies and coffee
And biltong and dried fruit

Round 11 a sunrise brekkie

In the afternoon something from the take a way
And biltong and dried fruit

Evening braai or macaroni with tuna or the restaurant.

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