Last year for my 40th, Nat took me on an incredible trip through South Africa.
Cape Town, two incredible safaris and two days in Johannesburg, which – despite its reputation for crime and slime – is simply a privelege to visit.
I really did leave a little piece of my heart in ZA and I cannot wait to go back.
One of the clear, defining characteristics of South Africa is the food (and wine). It is sensational.
And so inexpensive.
We fell in love. Not only with some of the world’s best restaurants, though with the extraordinary $4 toasted, gourmet sandwiches at a tiny, private airport we transitted through, cheese and wine throughout Stellenbosch and savoury cookies and cured meats served with wine at the end of every safari.
To that end, the food on both our safaris was superb. Sure, these were 6-star safaris, though the passion of the chefs, the quality of the ingredients, endless snacks and refills: elephants on both sides of the safari equation.
Our first safari was at a private reserve called Kings Camp. And on our second last day, rather than taking us back to camp for the usually excessive and truly impressive three-course breakfast, we had breakfast on safari.
Excessive sure, though in the bush.
So much stood out including the experience itself. Easily one of the best breakfasts of my life. (The chef typed it up for us!)
Thanks babe. You were right and ZA was the best thing I have done.
Enjoy this breakfast recipe, one of dozens they served that morning and one we both absolutely loved. On toast with a poached egg, lordy.
50ml canola oil
30gm chopped fresh ginger
30gm chopped fresh garlic
20gm chopped chilli peppers
200gm chopped onions
500gm tomatoes, roughly chopped
100gm green peppers, roughly chopped
100gm red peppers, roughly chopped
50gm leaves masala
200gm grated carrot
1 tin baked beans, in tomato sauce
1 tin butter beans
200ml vegetable stock
10gm fresh coriander
- Fry ginger, garlic, chillis and onion in the oil (until soft).
- Add the leaf masala.
- Add the tomatoes and cook for 10 minutes.
- Add peppers and carrots and cook for 10 minutes (or until soft). Add beans and cook for 5 minutes or until sauce thickens again.
- Remove from the heat and add coriander. Check seasoning.