The Wild Zambezi Culinary Collection

Wild Zambezi's travel network partners • 16 May 2020

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Inspired by weeks of kitchen domesticity as a result of the COVID-19 Lockdown, WILD ZAMBEZI would like to pay tribute to the skill and expertise of chefs, kitchen staff, barmen and guides who never fail to produce an astounding array of delicious safari treats in some of the Zambezi's remotest places.

So, we asked our travel network partners to send us their favourite Zambezi-themed FOODY IDEAS.  We've put them all together and compiled our very own:

WILD ZAMBEZI CULINARY COLLECTION

Enjoy all these wonderful contributions - and be inspired to travel wild!

INDEX (click to link directly to each item)

1.  Potato Omelette from Changa Safari Camp
2.  In Flight Treats from HAC 
3.  Zambezi Bream from Heartveld Adventures
4.  Gluten-free Carrot Cake Cupcakes from Zambezi Sands River Camp (Imvelo Safari Lodges)
5.  Sushi & Chocolate Mousse in the Zambezi Valley from John Stevens Safaris
6.  Passionfruit Cheesecake from Kavinga Safari Camp
7.  Favourite White Bread Mix from Machaba Safaris' Mana River Camp (formerly Mwinilunga Camp)
8.  Pan-fried Zambezi Bream coated in cashew, parsley & pesto, grilled mazhanje, baby pea puree, muboora glazed baby carots with ginger, served with fresh fennel & radish from Mpala Jena Camp (Great Plains Conservation)
9.  La Dolce Vita Pizza from Musango Island Safari Camp
10. Bush-baked Bread from Natureways Safaris
11. Bush-inspired glass table lights from Rhino Safari Camp
12. Homemade goodies from Simwenge Fishing Lodge
13. "Let's get Serious" elephant biscuits from Stretch Ferreira Safaris
14. Zambezi Bream Sundowner Snacks from Tiger Safaris
15. African Sunset Cocktail from Victoria Falls Safari Lodge
16. Homemade Pizza Base (add your own toppings) from Wild Horizons
17. Lemon Garlic Bream Fillets from the Lookout Café, Wild Horizons
18. Jan Braai's Open-Flame "Pad-Kos" aboard a Hideaways 'Zambezi Truth' Dhow
19. Kariba on a Platter from Zambezi Cruise & Safaris

 

1.  POTATO OMELETTE from Changa Safari CampMatusadona National Park, Lake Kariba,  by our awesome Chef Tanaka. “A perfect way to energize your day on Lake Kariba”

•    Handful of chives or green onions
•    2 eggs 
•    Spatula
•    Nonstick Pan
•    1 potato 
•    3tbsp butter

Cube the potato, skin on (extra healthy and tasty) and boil in salted water for 0-15 minutes. Drain and place in a sifter/or potato masher while hot. Push them through with a ladle to achieve a smooth product and immediately add butter or olive oil. Allow  to cool.  Finely slice some chives or spring onions and place on the side.  Crack two eggs into a bowl and whisk, no salt no milk. Melt the butter in a pan, on a low heat don't let it get brown we are simply melting and heating lightly. This may seem like a lot of butter but this is where the richness of flavour comes from and it also helps your egg not to stick on your pan (the worst). Pour in the eggs as soon as they start forming, push them back into each other delicately with a spatula lifting your pan and pushing the uncooked egg to where the previous egg was and repeat until you are on your final layer (we are doing this to keep the egg moist and avoid it from browning), remember not to increase the heat. Add a dollop of the potato depending on how much you want in your omelette and sprinkle over some salt and the chives or onions. At this point remove from the heat and close your omelette, you will see that it is still a little moist before you close it, this is because it's a creamy omelette.  If you like you can place it in a preheated oven for a further 5-10mins. Pick it up out of the pan and enjoy. These are great with a rasher or two of bacon, a confit tomato or a scone.     

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2.  IN-FLIGHT TREATS with HAC (Halsted's Aviation Corporation)

Here's a sneak peek at some of the fabulous treats to expect on every HAC flight. Flying with HAC is a first- class experience from your arrival at the airport until you reach your destination.  We provide onboard catering for every client that travels with us –  this will include a delectable fruit platter, a full meal and a coolerbox of ice cold drinks. 

HAC - most definitely the right way to fly under the African sky….       

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3.  ZAMBEZI BREAM from Heartveld Adventures, Kariba.  Recipes created by two enthusiastic young fisherpeople!

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4.  GLUTEN-FREE CARROT CAKE CUPCAKES from Zambezi Sands River Camp, (Imvelo Safari Lodges) Zambezi National Park, upstream of Victoria Falls.   - .
A simple recipe for a tea-time treat prepared by chef, Busani (pictured). It's good for you too, so don’t feel guilty, relax with a refreshing cup of iced tea, and enjoy the view and the treat.  
Preparation time is approximately 15 minutes, and bake for 15-18 minutes.   The recipe makes 8 cupcake muffins.

CAKES
•    1 1/4 cups (125 grams) of almond flour or similar gluten free flour
•    1/2 teaspoon baking soda
•    1/8 teaspoon salt
•    1 1/2 teaspoons ground cinnamon
•    1/2 teaspoon ground ginger
•    1/4 teaspoon ground nutmeg
•    2 large eggs, room temperature
•    1/3 cup (75 grams) of oil. You can use coconut oil for a slight twist on the taste.
•    1/3 cup (106 grams) honey
•    2 teaspoons vanilla
•    1/2 cup (50 grams) grated carrots

FROSTING (optional) 
•    2 ounces (56 grams) cream cheese
•    4 teaspoons maple syrup
•    1 1/2 teaspoons vanilla

METHOD  
1.    Preheat the oven to 350°F (175°C). Line a muffin tin with 8 muffin liners.
2.    In a medium bowl, mix together the dry ingredients (the gluten free flour through to the nutmeg) and put to one side. 
3.    In a large bowl, mix together the eggs, oil, honey, and vanilla.
4.    Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots.
5.    Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.
6.    Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Do not frost until completely cool!
7.    For the cream cheese frosting, mix everything together until thoroughly combined. If it's too thick for your liking, add a teaspoon of milk at a time until it's your desired consistency.
8.    Spread a thin layer on top of each cupcake and decorate as you wish.

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5.  SUSHI & CHOCOLATE MOUSSE in the Zambezi Valley - with John Stevens Safaris at John's Camp (Robin Pope Safaris)Mana Pools.

We all have an idea of what it’s like in a bush kitchen in the middle of nowhere, right? Sweltering temperatures, limited supplies and opportunistic monkeys… but in Tawanda’s kitchen, peace prevails. Cool fans blow, work tops are spotless, and the chef is calm and collected. Robin Pope Safaris John’s Camp in Mana Pools loves to show guests the back of house area because it’s a real source of pride that manager/owners, Sarah and Milo Harrup have perfected over years. And besides, it's here, in Tawanda’s domain that chocolate mousse cups emerge! And if that wasn’t enough of a miraculous dish to pull off in October heat, how about the crisp pastries or delectable sushi that appear? Tawanda trained under a sushi chef to put together some simple California rolls and other delectable Asian bites for safari sundowners and he is a whizz with pastry, as the photo illustrates.  John’s Camp is one of our favourites in Mana and the fact that it is renowned for its cuisine is even more of a reason to return to the valley we love so much soon. 

Here's Tawanda’s Chocolate Mousse Recipe for 4

•    2 eggs
•    100g chocolate
•    2 tbsp white sugar
•    75g cream
•    Veldemeer’s chocolate cups
Separate the eggs. Beat the egg whites and add sugar slowly as you whisk. Set aside the yolks. 
Melt the chocolate and cream in a double boiler and let the mixture cool. When cool, add the egg yolks to the chocolate mixture. Fold the chocolate mixture into the egg whites and pour into Veldemeer’s chocolate cups. Chill for 3 hours before serving with fresh berries and mint to decorate.    

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6. PASSIONFRUIT CHEESECAKE from Kavinga Safari Camp Mana Pools. 
You will need:- 
•    25cm spring form cake tin. 
•    2 x packets of Classic tennis biscuits  
•    150 grams of margarine 
•    2 x tins condensed milk  
•    500 ml x Long life or fresh cream 
•    30ml lemon juice  
•    1 cup passion fruit pulp 
•    1 cup passion fruit juice (without seeds) 
•    ½ cup sugar 
THE BASE  
Melt Margarine. Crush biscuits to a rough crumb. Add melted margarine to the biscuits and mix. Then pour into the springform tin. With a spoon spread out and half way up the sides of the tin. Then press down with your fingers. Refrigerate until set.  
THE GLAZE  
Divide pulp in ½. In a pot with the ½ cup sugar bring to a boil and reduce until thick and set aside to cool. This will be used to glaze the top of the cake.  
THE FILLING 
In a pot with the other ½ of the pulp add the 1 cup of juice and boil to reduce about 30 min (allow this mixture to cool completely).  Whip cream to stiff peak. Mix in condensed milk when thoroughly mixed fold through the passion fruit reduction. Pour into the set base and place in the deep freeze to set for 1 hour. Once chilled decorate with the glaze from earlier. Remove from spring form and serve.      

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7.  FAVOURITE WHITE BREAD MIX from Machaba Safaris' Mana River Camp (formerly Mwinilunga)Mana Pools.

•    5 ½ cups plain flour
•    2 good tsps salt
•    4 tsps sugar
•    4 tsps cooking oil
•    2 tsps dried yeast (25g of fresh = 2 tsps dry)
•    3 cups warm water (or half water, half milk)

Sieve your flour and salt. Place the rest of the ingredients in a jug and leave to get frothy and the yeast to dissolve.  Pour into the flour mixture and once all the liquid is mixed into the flour, turn onto a floured table.  Knead well for about 10 mins.  Put in a bowl and allow to rise in a warm place with a plastic bag over the dough.  Let it double in size.  Knead again.  Put back in the bowl, cover, and let it rise again. Knead down again and roll out with a rolling pin to get all the air bubbles out. Roll up as with a “swiss roll”, pushing in the ends, cut to the size of your bread tins, otherwise make rolls, French bread etc.  Allow to rise in the bread tins, brush with milk and sprinkle with sesame or poppy seeds.  Bake at 220C for 20 mins or until golden brown and hollow to the knock.      

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8.  PAN-FRIED ZAMBEZI BREAM - coated in cashew, parsley and pesto, grilled mazhanje, baby pea puree, muboora, glazed baby carrots with ginger, served with fresh fennel and radish - signature dish of Mpala Jena Camp, Zimbabwe (Great Plains Conservation), Zambezi National Park, upstream of Victoria Falls.

Says Chef, Zamani Sibelo:  I have used the fresh local fish that is most common in the Zambezi – bream – and paired it with traditional elements of Zimbabwe and added a twist! This dish can also be paired with Chardonnay cultivar wine, because of its light flavours, which will tone down the sharp herb flavours of the Chardonnay, and create a fruity after-taste. The mazhanje fruits are harvested seasonally, when we can collect them in abundance and preserve them to enjoy throughout the year.
Serves 4
INGREDIENTS:
•    4 Zambezi Bream fillets
•    500ml Olive oil
•    Juice of 2 Lemons
•    2 Cardamoms
•    3 Sprigs thyme
•    Cashew and parsley pesto
•    3 Mazhanje fresh fruits  (Uapaca kirkiana) – also known as loquat, sugar plum or mahobohobo
•    500g Baby peas
•    500g Muboora (pumpkin leaves)
•    Coconut cream
•    1 Punnet baby carrots
•    1 Root fresh ginger
•    1 tablespoon Butter
•    Salt and pepper
For the garnish:
•    Fresh fennel leaves
•    Radishes

METHOD:
Bream fillets
Rub the bream fillets with salt and pepper. Combine 125ml olive oil and lemon juice, with the cardamom and thyme. Marinate the bream fillets for four hours so that the flavours can infuse and be absorbed by the fish.

Cashew nut and parsley pesto
•    2 1/2 cups Parsley, stemmed and washed
•    1/3 cup Toasted cashew nuts
•    1/3 cup + 2 teaspoons Grated parmesan cheese
•    3 Cloves garlic
•    1/2 teaspoon Coarse salt
•    1/3 cup Olive oil
•    1/2 teaspoon Pepper, adjust to taste
Add the parsley, cashew nuts, Parmesan cheese, garlic, coarse salt and two tablespoons of olive oil into a food processor.  Blend the ingredients in 5 second intervals, for a total of about 30 seconds, until blended together. Scrape down the bowl with a spatula.  Add the rest of the olive oil and the salt and pepper.  Blend everything together until smooth, but still with a slight texture left (if you prefer), for about 1 minute.  Scrape down the bowl again ensuring that everything is being incorporated.  You may want to add more cheese, olive oil or seasoning to appeal to your palette.

Mazhanje fruits or (oranges)
Slice the mazhanje into quarters and grill the fruit in a bit of olive oil. Keep aside for later. 

Pea Puree
•    500g Frozen baby peas
•    250ml Vegetable stock
•    Salt
Bring the vegetable stock to a boil. Add the frozen baby peas. Cook for 1 minute and take the pot off the heat.  Pour the baby peas with the liquid into a jug blender. Blend until smooth and then put through a very fine strainer to form a smooth puree.

Muboora (pumpkin leaves, you can also use spinach or Swiss chard)
•    2 Bunches of Swiss chard / Spinach
•    2 Garlic cloves
•    1 Red chilli
•    60ml Chopped red onion
•    2 Tomatoes
•    500ml Coconut cream
In a sauce pan, sweat the chopped onion, garlic and chilli together, on a low heat, for about three minutes.  Add the chopped tomatoes along with the coconut cream.  Simmer for about 10 minutes on low heat. The sauce will thicken.  After washing your Swiss chard, you can chiffonade it (slice thinly). You don’t want to cook the Swiss chard too early, otherwise it will wilt and lose that green colour that you need on the plate. When the fish is cooked, the Swiss chard can be placed into the sauce mixture just before plating time.  

Glazed carrots with ginger
Pour water into a small pot and put the pot on a high heat. You want the water to reach boiling point, for blanching the carrots. It’s important to add salt to the boiling water. Peel the baby carrot. As soon as the water is boiling, the baby carrots can be added to the water. Let the carrots blanch for 1 minute. In this time, get the ice-bath ready, to shock the carrots. This means that after taking the baby carrots out of the hot water, they must be transferred to the ice-water to stop the cooking process from happening.  While the carrots are in the ice water, prepare the ginger. Peel and finely julienne the ginger.  Take the baby carrots out of the ice water and put into a pan, along with the butter and the ginger. 

Preparing the whole dish:
Heat up a pan and start cooking the fish.  By this time, all of the other elements must be complete. 
While the fish is cooking, warm up the carrots, pea puree, grilled mazhanje (or oranges) and muboora.

Plating:
Start by putting the puree on the plate first and giving it a swirl with a spoon in a circular motion. Put a ring cutter in the inside of the puree and place inside it some of the muboora. Add the glazed ginger carrots on top of the muboora and the fish above the carrots.  To finish of the dish, add the sliced radish and fennel. Take some of the coconut sauce that was made with the spinach and drizzle it onto the plate.       

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9.  La Dolce Vita Pizza – Kariba Style from Musango Island Safari CampLake Kariba.
Enjoy a Musango favourite!  Just get out your trusty skottle and weber and let the Pizza Party begin!

EQUIPMENT: Skottle, Weber Braai
Prep the Weber before you start! Place coals into Weber braai, spread evenly onto the bottom rack, ready for cooking.

INGREDIENTS:
•    Bread dough enough for 1 x loaf of bread
•    Tomato Sauce – freshly made to your taste, or the Musango favourite consisting of a nice mix of tomato paste, fresh basil, sprinkling of sugar, chopped garlic, salt and pepper. 
•    Grated Mozzarella & cheddar mix
•    Slices of onion, tomato , bacon, green pepper, mushroom, olives (or any topping you prefer)
•    Fresh basil

METHOD:
Roll out dough into a large circle to fit skottle pan, place onto the pan and press lightly to cover the whole surface.  Spread Tomato sauce to cover the whole Pizza base – then add your favourite toppings and a generous amount of the grated cheese. The final glorious flourish of thinly sliced green pepper,olives and sliced tomato to decorate.  Place skottle pan onto top rack of Weber Braai, and cover with dome lid. It fits perfectly into the space.  Cook for 20 min, keep checking the base to ensure that it does not burn. 

Crack open that cold beer and JUST ENJOY!     

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10.  BUSH BAKED BREAD from Natureways SafarisZambezi River, Mana Pools.

INGREDIENTS: 
•    2 teaspoons dried yeast
•    1 teaspoon sugar
•    half cup warm water
•    1 cup plain flour
•    1 teaspoon salt
•    2 tablespoons margarine and melted margarine for brushing
•    1 small onion, finely chopped mixed herbs for sprinkling
(Makes: 8 rolls)

METHOD:
Dissolve the sugar in the warm water, sprinkle with the dried yeast and leave until frothy (about 10 minutes). Place the flour and salt into a bowl, add the margarine and rub in with your fingertips. Make a well in the centre, add the yeast liquid and mix to a smooth dough that leaves the side of the bowl clean. Knead the dough on a floured surface for 10 mins. Place in a bag and leave in a warm place until doubled in size (about 40 mins). Knead the dough again and divide into 8 equal pieces. Form each into a round, place it on a greased baking tray and make a well in the centre of each with your finger. Brush each roll with the melted margarine. Divide the chopped onion between the rolls and sprinkle with the dried mixed herbs. Cover and leave in a warm place until doubled in size (about 20 mins).  Bake in a hot oven (220 degrees c) for 15-20 mins. Remove rolls from baking tray and leave to cool on a wire rack.       

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11. BUSH -INSPIRED GLASS TABLE LIGHTS from Rhino Safari CampMatusadona National Park, Lake Kariba.

We love this beautiful nature-inspired table-decor idea created by the talented staff at Rhino Safari Camp for our al fresco dinner table on the shores of Lake Kariba.  It's SO simple!  Go out into the bush surrounding the camp and find something BEAUTIFUL in Nature - choose a different table theme for each evening.... stalks of grass with seeds, brightly-coloured leaves, gossamer-winged seed pods, sprigs of wildflowers ....   Then, take a few glasses (any shape will do) and place one of your natural treasures inside each glass.  Fill the glasses with water.  Place each glass carefully on a square white table napkin layed on the table as a centrepiece.  Carefully balance a small, round, flat, LED battery-night-light on the top of each glass and turn on the light!  The effect is quite stunning!  Each little bush decoration shines translucently in the glass in all its glory!  These fabulous decorations are such a beautiful way to light up a table at night under a starlit sky!  And we have all our guests trying to guess what they are!   

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12.  HOMEMADE GOODIES from Simwenge Fishing LodgeZambezi River, near Deka, downstream of Victoria Falls.

Our chef, Simon, at Simwenge Fishing Lodge, on the Zambezi River downstream of Victoria Falls,  has learnt to make use of what's out there in the bush, and what's left in the pantry.  He's busy making as many homemade goodies as possible as they always taste better! From Marula Jam (these delicious fruits picked from the tree just outside the camp), to fresh pasta and our own mayonnaise (secret recipe!!). Simon is always excited to try a new recipe and has a constant smile on his face – even if it doesn’t work out as planned!!!!
The Simwenge team is keeping safe and patiently waiting for your return once it's safe to travel again.     

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13.  "LET'S GET SERIOUS" ELEPHANT BUTTER BISCUITS from Stretch Ferreira SafarisMana Pools.

INGREDIENTS:
•    100 grams butter (softened)
•    100 grams caster sugar
•    1 egg (whisked)
•    1 tsp vanilla
•    200 grams self-raising flour 
•    Pinch of salt

METHOD:
Preheat the oven to 180°C. Lightly grease two baking trays. Cream the butter and the sugar together until soft and fluffy. Whisk the egg and vanilla and add to the butter and sugar. Gradually mix in the flour and pinch of salt. Bring the mixture together with your hands to form a dough. Form the dough into 16 balls about the size of a walnut and place spaced well apart on the prepared baking trays. Dip a fork in a little water and use this to flatten the biscuits. Alternatively roll the biscuit dough and cut into elephant shapes with a biscuit cutter. Bake in the preheated oven for 15–20 minutes until a very pale golden. Lift off the baking tray and leave to cool completely on a wire rack.       

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14.  ZAMBEZI BREAM SUNDOWNER SNACKS from Tiger SafarisZambezi River, Chirundu

At the end of a beautiful day on the banks of the Zambezi, relax with a Zambezi Lager and golden brown fish fingers - made with the catch of the day!

RECIPE: 
Slice the fish of your choice, fillet into strips.
Season with herbs and spices and a bit of cayenne pepper to add some kick.
Dip in a bowl of beaten egg
Roll in some golden sesame-toasted breadcrumbs
Fry until ready.  Drain and serve with a dip of your choice.
Ours is creamy aoili!
Enjoy!       

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15. AFRICAN SUNSET COCKTAIL from Victoria Falls Safari Lodge, Victoria Falls

We LOVE cocktails! A fabulous cocktail and the incredible view from The Buffalo Bar at sunset is without a doubt our entire team of staffs' "happy place". To us, there is no moment in the day that brings more satisfaction and joy!  We recommend trying our famous Victoria Falls Safari Lodge African Sunset cocktail. Don't forget to take a picture and tag us if you do end up trying it! 
RECIPE:
Mix of rums, shaken ice cold with natural blood orange extract, cranberry purée and a splash of lime juice, served tall over ice and layered on top of fresh orange juice.  ENJOY!       

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16.  HOMEMADE PIZZA BASE (ADD YOUR OWN TOPPINGS) from Wild Horizons' Food and Beverage Manager, Jono Baker. 

•    1 kg x plain flour
•    11 grams x dry yeast
•    1 tsp x olive oil
•    ½ tsp x salt
•    1 tsp x sugar
•    500ml x warm water

1 – activate the dry yeast with 150ml of warm water until froth appears.
2 – in a large bowl add the olive oil, salt, sugar and sift in the flour. Pour the activate yeast into flour mixture and add remaining water.
3 – mix the dough until it comes away from the bowl, move to table top/board and knead for 5 min.
4 – line a bowl with oil and place the dough into the bowl, store in dry area to prove covered with a cloth
5 – once proved and the dough has doubled in size, roughly an hour, remove from the bowl and cut into portion size. Roughly 80-100 grams per base. On a floured surface, roll out the pizza bases to desired shape and size.
Tip: to prevent a soggy bottom, once the base is rolled, I pierce with a fork 4 or 5 times and blind bake the base for 1min. Remove from oven and add sauce base and toppings and continue with cooking of the pizza, roughly 8 min.

Tomato base sauce
•    3 x fresh ripe tomatoes chopped
•    100g x fresh cherry tomatoes chopped
•    ½ tin x chopped tomatoes
•    1 tsp x sugar
•    1 x onion diced
•    3 cloves x garlic
•    ½ bunch x basil
•    2 tsp x dry oregano
•    Salt and pepper

1 – in a large pan, fry off the onions until soft, add the garlic and continue to fry for another 2 minutes
2 – add the fresh tomatoes and cherry tomatoes and continue to fry for another 5 min
3 – turn down to a medium heat, add the sugar and tin tomatoes and continue to fry for another 5 min
4 – finally add basil, oregano and seasoning and continue to fry for another 2 minutes.
5 – remove from the heat and allow to cool before blending to a smooth saucy/paste.

6 – crack a beer, make a pizza and enjoy!     

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17.  LEMON GARLIC BREAM FILLETS from The Lookout Café, Wild Horizons, Victoria Falls

Bream marinade: 
•    50ml cooking oil, 
•    1 garlic clove, lemon juice,
•    25ml lemon juice
•    crushed black peppercorns
•    chopped dill and parsley
Mix ingredients together and allow the bream fillets to sit in the marinade for 30min. Remove from the marinade and grill for 2 minutes each side.

Bream sauce:
•    1/2  onion
•    2 cloves garlic
•    250g butter cut into cubes
•    200mls white wine
•    100ms white wine vinegar
•    50 mls lemon juice
•    300mls fresh cream
•    Pinch thyme
•    3 green olives
•    3 black olives
•    chives
In a hot pan add sliced onion, garlic, wine, thyme, vinegar ,lemon juice ,and reduce by half, add cream and bring to boil. Switch off the heat and whisk in the butter and then strain sauce. Finally add diced olives and chives to sauce and serve. 

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18.  JAN BRAAI'S OPEN-FLAME "PAD-KOS" aboard a Hideaways 'Zambezi Truth' dhow on the Zambezi River above the Victoria Falls

An ambassador of food, South African culinary master, Jan Braai, utilises cooking as an agent for celebration and change. His country has experienced a tempestuous history, but Jan believes this burns away when people gather by the fireside to ‘braai’, united in nurturing and embracing this common South African culture of cooking over an open fire. Jan and his team have taken this attitude of infusion on the road, spreading the love of gastronomy and cultural inclusivity.

For this venture, Jan sets sail on the Zambezi River, aboard the Zambezi Truth an East-African-inspired Dhow experience which is part of the Hideaways collection.  Freshly braaied burgers in hand, mellow conversation ensues as we savour the ‘pad-kos’ (travel snacks), Jan sharing his story, along with some mouth-watering open-flame recipes. From Thai fish curry to apple crumble and chocolate risotto – Jan will deliciously reinvent your idea of what is possible to braai. Seated under the sail of the dhow, Jan speaks passionately about his experiences on the road, hanging out “in cool places with cool people.” His entire ethos is born on the foundations of celebration, irrespective of background or culture. Travelling around with his mobile braai, Jan brings people together, to “just be and enjoy,” by sharing stories around the fire. A voyage on the Hideaways dhows is truly a life-changing experience.  Contact us to scribe your own story by embarking on a voyage with Zambezi Truth.

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19.  KARIBA ON A PLATTER from Zambezi Cruise & SafarisLake Kariba.

What better than to catch local, and eat local and drink local?  Zambezi Cruise and Safaris’ skilled and versatile chefs have mastered delicious cooking and presentation of our ‘catch of the day’ aboard our fleet of vessels.  Often having to think on their feet, when excited guests present what was caught out on a sunrise or sunset cruise and request it for their ‘dinner’. Easy, quick and simple.  And an ice-cold Zambezi Lager and the meal is complete!

Whole Kariba Bream
•    1 large bream (caught by you is better!)
•    3 tsp lemon rind, 
•    60 ml lemon juice, 
•    3 Tsp fresh or dried mixed herbs, 
•    5 cloves garlic, chopped, 
•    Olive Oil, 
•    3 tsp coarse salt and pepper to taste.  
•    Lemon Wedges
Scale, gut and clean your bream.  Mix all other ingredients except lemon wedges. Make deep slits in your bream (approx. 3 per side) and spoon mixture into slits and massage remainder into the rest of the fish.  Sprinkle the coarse salt on the fish.  Use heavy duty aluminium foil to line your roasting tray and place fish on foil.  Placing the lemons around the fish. Wrap.  180 degrees for approx. 40 minutes.  Unwrap bream and let brown until flakes easily. Serve with a generous squeeze of lemon. This can be done on a braai, make sure you have a lid to cover whilst cooking.

 
‘Yabbies” (Freshwater crayfish - Cherax class)
Split freshly caught  Kariba yabbies’ from head to tail and gently wash out the head. Season meat with a pinch of salt and pepper and a few drops of olive oil. Place the yabbies’ flesh side down for about 3 minutes, turn for another 3 minutes.  Don’t over cook.  Best on a braai.  Serve with generous lashings of garlic, lemon butter and a beer.

Kapenta (Whitebait)
•    1 cup flour
•    1 tablespoon salt and pepper to taste
•    1 to 2 cups of oil for frying
•    Lemon wedges
Sort kapenta, removing any that are not pristine. Heat oil in cast iron frying pan or other suitable pan over medium heat.  Dust fish in the seasoned flour.  Fry in small batches (2 – 3 minutes per batch) ensuring the fish does not stick together and put on absorbent paper to drain excess oil.  Keep cooked fish warm until batch cooked. Serve with an aioli and lemon wedges, or a mayonnaise flavoured with dill or tartar sauce and an ice-cold beer.  

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Comments (1)

What a delight to slurp through your yummy recipes and photos! And it makes me really want to visit each of those places on the iconic Zambezi River. Please create a Zambezi Cookbook- I'll buy!

lin barrie19 May 2020
Thank you SO much, Lin!

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