SANParks.org Forums

This is what we did when we did not have a freezer:
Packed the meat(vacuum packed) and butter in a big cooler box and topped it up with lots of ice, draped a big old towel over the cooler box and kept it wet, plus topped up with ice in cooler box That is how we kept our meat ect. cool for days

We also take everything with us - all drinks included. The last couple of trips we have found that tinned baby potatoes (picked that idea up from this forum) and tinned curry mixed veg go very well with any meal so I always take a good few tins of those with.

Something else that always goes down well; take a thinly sliced loaf of bread, mix marmite and butter together until it looks dark brownish, spread the mix on the bread liberally, cut into fingers and dry it out in the oven. Yum!

We also take everything and only buy ice and ice cream from the shop. edit: SO has reminded me that we sometimes have a space constraint so we also buy wood or charcoal at the shop if we didn't fit it in in JHB.

Here's another list of tips - boil potatoes on stove in communal kitchen and put a tin of creamed mushrooms or a tin of asparagras on top, as a side dish. Wrap onions in foil and put into coals of braai - lovely and sweet when done.

With the kids they sometimes don't want to eat at night so I take along 2 minute noodles and with the hot water from boiler in camp mix it up so that they have something to eat before passing out.

When buying your tinned stuff. Buy the smaller cans so that you are sure to finish it at each meal, as you have nowhere to store leftovers.

Freeze your meat, butter and cheese well in advance - this way it stays cold in the cooler for ages. We did this for years before buying a camp fridge.

Take the dry ingredients for "stokbrood" (stick bread) in a ziplock bag. When ready to use it add your milk or water and other wet ingrediants. Kneed dough in bag for mess free and delicious dinner side dish. Works just as well with pot bread. Don't forget to add packet soup to give bread all sorts of different flavours.

Buy long life milk in 500ml and 1L boxes that way you can open the box that suites your needs. I see you also get them in 175ml also.

Instead of butter you can buy a string of foil sachets of that stork culinaise stuff - it doesn't need to be refridgerated. Even the bottles work well if on ice.

We do all our cooking the night before on the braai and nibble through the day. I think boerewors tastes better the next day. For the J'burgers, Sloanes meatmarket on the William Nicol in Bryanston, makes the best boerrie ever!
I make a mean Chakalaka sauce and this can also be made for two nights if you have a good cooler or are staying in the same camp.
Believe it or not, left over putu does not taste too bad the next morning with milk and sugar.
I have one vegetarian and one non meat eater in the family and they get by on Pronutro and fruit. We also try to buy lots of in season fruit on our way to Kruger to support the locals. Also get loads of macadamiun nuts.

30 Million South Africans will agree with you as they eat it every morning

I love making pap in Kruger, and I always take my potjie with. If you aren't moving around too much you don't need to freeze your meat at all. Just keep it chilled. You can also ask your butcher to vacuum pack it. Meat that's never been frozen tastes better. Besides there are wonderful butcheries in the surrounding towns in Kruger.

I buy my rump at least a week before I go to Kruger, Have it Vacuum packed (Each vacuum pack containing enough meat for one meal), I don't freeze it at all and braai it when I am ready. It matures quite nicely.

I never buy wood at the camp shops, they overcharge. The shops outside the park I find better pricing as well as dryer wood. I have a fire going from sunset till I retire so I do quite a bit of wood during my stay.

A true Chakalaka sauce needs to be prepared in true reverence.
1. A few fresh ingriedents
2. Good company
3. Any wine in the closet
SUNSET
Serious:
If you have a tin of good tomato stuff, freshly cut onion, mint or rosemary, fresh basil, a bit of good chutney, lots of fresh tomatoes and onions, soya, garlic and chillie.
My secret is, use the grounding in fresh stuff, (fresh tomato and onion ect) then compramise.
I never notice the initial ingrediants, go with the flow
Tinned anything tastes like Ritz if the original ingrediants are genuine.
Chutney is a good additive, as is anything containing Worchestire sauce.

Sorry to be so sacreligious, but my chakalaka consists of sauteed onions, carrot and white cabbage, with baked beans and plenty of chilli sauce. I always describe it to friends as a "hot coleslaw with baked beans, but spicy and better tasting than it sounds!" Everybody who has tried it has loved it. I tried the tinned version fairly recently for the first time and found it to be ok, but not as good as the homemade stuff.

On the subject of wood: I would rather pay more for mine in the park shops rather than buy it on the side of the road outside the park where you do not know if it has come from a sustainable source. SA Hard wood is infinitely superior to charcoal for cooking on. There is no substitute! We got some good stuff in a Spar in Messina - R7 a bag, big enough to cook for 6 and last the rest of the evening (and made coals enough to start a fire the next morning). That was for Mapungubwe, where there are no shops. In KNP I am happy to pay for wood at R12 a bag, as the smallest bag of cheap charcoal in the UK costs at least 3x that and taints your food with a horrible flavour.

Last trip, we visited hubby's sister and family in Polokwane. Vleislapa, a butcher in the town who supply KNP with pre-packed biltong (not the best, so don't be put off) do fantastic braai meats, either "au naturel" or pre-marinaded. So good, we'll definitely make a stop there on our way to the Park in future.

Just introduced a kiwi friend to the tinned potatoes cooked in foil on a braai tonight, with great acclaim!. They've become a staple since I first read about them on the forum. Can't remember who suggested it, but there is nothing more delish!!

When we stay up in the early morning, there is no time for breakfast. When we drove threw the park, we drink some water and eat some cakes or fruits. To 9 i go to a camp to the self service restaurant and take the complete breakfast. Ham and eggs (don't tell it my doctor), toast, butter, coffee, orange juice. I like it, to sit outside eat slowly watch the birds or to other views. Lovely. In the day i only eat cakes or potatoe chips (i love the onion & cheese from simba ), some fruits and lot of water.
In the evening i went sometimes to the restaurant for a complete menue. But my favourite is to braai. Meat and boerewors, potatoe and vegetable from the shops. I stand at the braai, fire works, sun goes down, fork in the right and an icecold beer in the left. The greatest Moments.
After dining i like one Amarulla or Jack Daniels, or two or ...

Toddelelfe, I don't know if any other people feel the same way, but I just love the way you tell a story.

And I agree with you, a braai is the best in the world. But don't use a fork. When you spear the meat, the juice runs out. Rather get some Tongs, thay are much better.

Thanks, i give my best.
I forget the word tong. So i used the word fork. I buy my tong and other things for braai at 7/11 or picknpay and take at a souvenir to germany.

Toddelelfe
Liked the gourmetarticle
Should receive a Michelinstar

Nearly the same menu i follow
But i go crazy for the tomato flavour Simbas

Reminded me of something
I want to go back

I'm sorry both of you, but when you can't get the real thing, there's nothing like Simba BOEREWORS flavour crisps. Make a fantastic crisp sandwich too!!

Yak

What? Boerewors flavour crisps, or crisp sandwiches? Don't knock either until you've tried them!!

Bert have you never had a fresh roll with crips on them Try it you will love it
The best