Dont leave home without these spices:

- Fresh crushed ginger

- garlic

- chilli powder

- tumeric

- lemon juice

- tomato sauce

- and whatever you can sneak out of the kitchen behind your wife's back!

 

TIPS FOR COOKING IN THE BUSH:

1.  Always be prepared with the basic spices (See column on the left).

2.  Invest in a good gas braai and gas tank for those rainy days when a fire just wont work.

3.  Dont leave home without matches, or always take someone who smokes with you on the trip.

4.  Although you are going fishing, nobody ever braais fresh fish, this is not survivor, make sure you take some lekker meat (pre-spiced).

5.  Keep a box with canned foods like baked beans, chakalaka and tomato and onion mix, these will brighten up any outdoor meal experience.

6.  This is Africa, a braai without Pap is no braai at all, make sure you take the pooitjie and a packet of mielie meal.

7.  Oh and please guys, safety first, dont burn the bushes around you when you cook, you are in some other creature's territory, a visitor, leave the place clean and tidy the way you would like to see it yourself!

 

Fried Kurper

Kurper is a name commonly given to the freshwater bream species that frequent our dams and some river systems.  There are a number of different types which include the Mozambican or blue kurper, the canary kurper, the three spot and the vlei kurper.  They all look different in some way or the other, but they are all from the same family.  And they are delicious!

Preparation:

Gut the fish and remove the scales, fins and head.  This can be tricky with smaller fish, but the ideal size should be able to fit in your palm after the head has been removed.

Depending on where you caught the fish, it is a good idea to soak it for about an hour in a salt-water before you marinated it.  The salt water mixture should be about 2 heaped teaspoons to a cup of water (250ml).

 

Marinade:

I am not sure if you still call it a marinade if you don’t use any sauces, but to prepare four fish, you will need:

2tsp salt

2tsp fresh ginger garlic masala

Quarter cup squeezed lemon juice

 

Method:

Mix the ingredients together to form a paste

Make three slits across both sides of the fish, and rub the paste lightly over the fish and inside the stomach cavity.

Leave the marinated fish in the fridge for about an hour, so this means you should prepare the fish an hour before you want to eat it.

 

Cooking:

To cook the fish, pour oil into a deep frying pan until it is enough to cover the fish.

Heat the oil well and add the fish so that it gets deep fried. Turn the fish to the other side once the skin begins to bubble.

I prefer this fish to be crispy, so if that’s how you like it, leave it to fry until golden brown.

Remove from oil and place on dripping tray or kitchen towel so that the access oil is removed.

Serve with chips, or as a side dish to Dhall and Rice or Churry Kitchri!

Move Over Imo, There's a new Chef in Town!!!

Well people, we went fishing to Boskop dam over the weekend, and although the weather was miserable, our bra Zuba seen to it that we were well fed.  We were treated to his full marinated Portuguese Style chicken, which got ripped to pieces in less that 10 seconds, and then there was his marinated Texan Steak that he did on his mini weber braai.  We were impressed by his gadgets.  He carried with him a portable gas stove that came in a neat plastic moulded case. His mini weber was also excellent for braaing in the rainy weather.

Well there's not much on his technique or spices and ingredients used, because the food was prepared before hand by the Butcher where he bought the stuff from. Its his manner and the surprising pleasure he took in preparing the chow.  When I grow up I want to be like Zuba.  

TO BECOME THE PROUD OWNER OF A PORTABLE GAS STOVE JUST LIKE THE ONE THAT ZUBA HAS, SEND ME AN EMAIL ON:

adil@fishingfanatix.com

and I will send you the details!! 

 

 

 

We had a lekker pot of tea but too few cups, so Guzi decided to demonstrate to us how to make a cup from a used cooldrink can: 

 Step 1: cut off the top

Step 2: cut tiny grooves, about 2cm from top down, all around the cut area of the can

Step 3: bend the strips inward all around the top of the can

 

Step 4: get an old piece of tin foil and wrap it around the top of the can, so you wont get cut while drinking

Step 5: pour the lekker tea into the new cup and enjoy!

 

Introducing Imo aka Papa, our main chef.  The man you go to when you need to eat good food in the Bush.  In this page he will give you the steps to make a lekker Braaied Dorado Mungalee style.

 

 

Howzit gang!, Imo here.  I hope that through this site we can share with you guy's some of our favourite outdoor chow.  The first recipe that I am going to share with you is a braaied dorado that was caught during the deep sea outing that the lighties went on when the family was recently in St Lucia in Kwa Zulu Natal.

The Ingredients are as follows: 

  1. 1 Dorado cleaned and scaled
  2. Crushed garlic
  3. The juice of 2 whole lemons
  4. 250grams butter
  5. 70cm Tin Foil rubbed with garlic butter

Method:

  • Wrap the marinated fish in the tin foil
  • Place on the braai for fifteen minutes
  • Turn the fish after seven minutes or so to get the flavour even
  • Serve with rice and mix veg or with 'pizza pap'

 

Making a Wicked Potjie!!! - by Guzi

On our last visit to Roos se Oord on the Hartebeespoort Dam, we were feeling a little down after some bad weather, so Guzi decided to put up a potjie.  He calls this one ’Potjie Curry’

Ingredients:

  • 1/2 kg Beef Chuck cut into cubes
  • 2 Onions
  • 2 Tomatoes
  • 2 Potatoes with peel still on
  • Some masala (chilli powder) about two teaspoons
  • Salt to taste
  • 4 tbl spoons of oil

 Method:

Get the fire started and once its hot, place the potjie into the fire, make sure that you can somehow get it out of the fire quickly if things get too hot.  Now put in the oil until it begins to sizzle.  Put in the onions and masala, it starts to swell slightly.  Then just put in everything else and continue to add water every fifteen minutes or so.  In an hour the food should be ready, and your fishing crew will be able to chow down.