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Greetings everyone!
And a special welcome to all the new subscribers!
Once again there
will be a delay with the next newsletter, the travel bug has now really
bitten and in the next few weeks we will be visiting Margate as well
as doing a long anticipated tour of neighbouring Namibia. Hopefully the
story and pics will be worth the delay! We plan to be back towards the end
of May.
For the recipe
theme this time I have chosen liver! I used to LOVE liver dishes when
cholesterol wasn't a factor in my life, now I have the memories to keep a
smile on my face! Scroll down and enjoy!
We are back from a
really nice visit to the
Kgalagadi Transfrontier Park . We are used to going to Kruger Park and
Kgalagadi is a totally different experience! If you like Kruger, you will
love Kgalagadi, just leave the family sedan at home and remember to lower
your tyre pressures in Kgalagadi!
Here, briefly is
how the trip went:
Click the links to
view online photo albums of the pics I took in Kgalagadi:
Kgalagadi -
http://www.imagestation.com/album/pictures.html?id=2107442046
Kgalagadi Ground
Squirrels -
http://www.imagestation.com/album/pictures.html?id=2107441087
We have been
wanting to go to Kgalagadi for some years now and at last the opportunity
presented itself when friends asked us to accompany them. They would be
camping on the Botswana side for the first few days and we were to join
them at Nossub camp for the last 4 days
Day 1
Just before 6 am on April 2nd 2006 we left Alberton for the first leg of
our journey to the Kgalagadi Transfrontier Park, previously known as the
Kalahari Gemsbok Park till they opened up the border with neighbouring
Botswana and it became a transfrontier park.
Just over 800 km later we arrived at Upington which was to be our
overnight stop. We stayed at the Eiland resort on the banks of the Orange
river, was still in flood after recent heavy rains.
Day 2
At 5 am we were on our way to the park entrance gate at Twee Rivieren
camp. After about 200 km the tar road ended and for the last 60 km we
shook and rattled our way over a rather bad stretch of corrugated gravel
road. We made good time to the Park entrance gate deciding to go fast
rather than slow over the corrugations. We hoped that the roads in the
park would be better as there was a 50 km/h speed limit and we would have
no option but to go slow.
We could see that we were now heading for semi desert as sand dunes became
more evident. Due to recent rains they were mostly covered with grass but
the dune shapes were obvious.
Twee Rivieren Camp has quaint stone type buildings and after a brief stop
for a cold drink and a fuel top-up we headed to Mata Mata camp where we
were due to stay for the next two nights.
I should have paid notice to the sign at the garage suggesting a reduction
in tyre pressure while traveling in the park.. We were soon to realize
that all the roads in the park were rather badly corrugated and because of
the speed restriction we experienced the full effect of the corrugations
most of the way to Mata Mata..
On the way we spotted herds of gemsbok, springbok, wildebeest also many
birds including a selection of raptors.
Upon our arrival at Mata Mata we checked in and were lucky to find a
camping spot under a large, shady camel thorn tree where we set up camp
and spent the rest of the afternoon just lazing about and chatting to our
neighbours.
We are used to camping under shady trees on green lawns and soon realized
that we now had to set up camp on sand as there was not a blade of grass
in sight! As our tent is usually pitched on a larger groundsheet, the sand
just made for a softer surface.
There are two very big plus points in camping in our National Parks. The
night skies are as bright as can be as there are no city lights to lessen
the effect and you can hear sounds of the bush as you lie in your tent.
During our stay we heard hyena, jackal and lions roaring, really wonderful
stuff!
Day 3
When the camp gates opened at 7 am were out and about hoping to get some
good game sightings. We were hoping for lion, leopard or cheetah sightings
but were disappointed. We did spot a couple of lions but they were quite a
way from the road in longish grass and we just had a glimpse of them, not
good enough for a photo. We spotted some more gemsbok, springbok,
wildebeest and some giraffe but nothing more exciting. As it was now
becoming quite hot we headed back to camp and spent the afternoon lazing
in the tent which was nice and cool because of the shady tree we were
camped under.
Day 4
For the next two nights we had booked at Twee Rivieren camp and as I
filled up with fuel I decided to follow their advice and lower tyre
pressures. On advice from the attendant I lowered pressure to 1.8 bar all
around and what a difference that made!! The lower tyre pressures smoothed
out the effect of the corrugations and we had a great trip down to Twee
Rivieren camp. Nothing spectacular was sighted on the journey from Mata
Mata to Twee Rivieren.
The camp was much fuller and our tree was much smaller this time but we
still had shade. People arriving later were less fortunate and had to
pitch tent in the hot sun! Once again it was a case of first come first
served.
We booked to go on a sunset game drive but were disappointed with the
sightings, mostly some wild cats and the odd spring hare.
Day 5
Once again we were on the road when the gates opened at 7 am and this time
we hit the jackpot when we sighted two cheetah coming down from a dune on
our left, crossing the road right in front of us and disappearing into the
bush to our right. They really are magnificent animals and I got a few
good photos.
Nothing exciting was spotted on the rest of the drive and we headed back
to camp to get out of the heat and just relax.
Days 6 - 10
For the next 4 nights we were booked at Nossob camp, a good 160 km of
corrugations to the North. The lower tyre pressures helped a great deal
and we arrived at Nossob 4 hours later and were again very fortunate to
find a camping spot under a large shady tree.
A feature of all the camps are the large number of ground squirrels who
are very tame, in fact they will eat out of your hand end some will even
let you pet them. I spent quite a bit of time taking photos of them,
resulting in some good photos as you can get really up close to them.
Nossob also has it’s own jackal population and we were warned not to leave
foodstuff outside as the jackals would certainly help themselves!
The four days at Nossob followed the same pattern. As soon as the camp
gates opened at 7 am we were out on our morning drive, hoping f or some
good and interesting game sightings. We were hoping to spot leopard as
well as the magnificent Kalahari lions with their black manes, but neither
were sighted on this trip. We saw lots of lion tracks that were made
during the night or early morning, but never the real thing.
On our last day at Nossob we were very fortunate to spot a female cheetah
and four young. It seemed as if she was teaching them to hunt as she let
them chase a springbok which was much too quick for them. Better luck next
time, we thought.
Will we visit Kgalagadi again? YES! It is a unique park with unique
vegetation and wildlife. It is not as commercialized as the Kruger park
and you get that “back to nature” experience. The roads are not THAT bad
if you remember to deflate your tyres and I would not recommend the
Kgalagadi during summer months. This is one instance where I would. prefer
to camp rather than .stay in the camp chalets where you don’t get that
outdoors experience. I would also suggest that you leave the family sedan
at home and use the doublecab or similar type vehicle. (it’s not necessary
to have a 4x4 unless you specifically want to try a 4x4 trail)
I have
started a
free email penpal service
for Afrikaans
speakers in the Afrikaans section of my website. If you would like to meet
other Afrikaans speakers just
click here and leave your details. Until further notice
everyone placing an ad gets a free copy of my recipe eBook with
traditional South African recipes (in Afrikaans, of course!)
Never buy another recipe book
again.
I have put together my South African Traditional Recipes in English
and Afrikaans plus another 36 recipe eBooks on one CD.
Click here to take a look and also get your free Low Fat recipe
eBook
A
Zimbabwean arrives in Jo'burg as a new immigrant in South Africa. He stops
the first person he sees walking down the street and says,"Thank you Mr.
South African, for letting me in this country, and giving me free housing,
food, free medical care, affirmative action job and free education!"
But the passer-by says, "You are mistaken, I am a Nigerian. I'm just here
for the free medical care" The man goes on and encounters another
passer-by. "Thank you for having such a beautiful country here in South
Africa!" The person says, "I'm not South African, I'm from Mozambique. I'm
just here for the free housing"
The new arrival walks further and the next person he sees he stops, shakes
hands and says, "Thank you for the wonderful South Africa!" That person
puts up his hand and says, "I am from Botswana, I am not a South African
...I'm just here for the free education"
He finally sees a lady and asks suspiciously, "Are you a South African?
She says, "No, I am from Ghana!" So he is puzzled and asks her, "Where are
all the South Africans?" The Ghana lady looks at her watch, shrugs, and
says.......
"Probably at work!"
GOOD MORNING SOUTH AFRICANS HARD AT WORK
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 Flea Market
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I have often been asked if I would be willing to place advertisements
on my site. I decided to start a classifieds section where you can
place ads for free.. Just click the link below and browse around or
place an ad. |
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Are
you using Internet Explorer? Why not give Firefox a try?
I notice that my
spyware intrusions have reduced drastically since using Firefox!
A
circus owner runs an ad for a lion tamer and two people show up.
One is a good looking older man in his mid-sixties and the other is a
drop-dead gorgeous blonde in her mid-twenties.
The circus owner tells them, "I'm not going to sugar coat it. This is one
ferocious lion. He ate my last tamer so you guys better be good or you're
history. Here's your equipment....chair, whip and a gun. Who wants to try
out first?"
The blonde says, "I'll go first."
She walks past the chair, the whip and the gun and steps right into the
lion's cage. The lion starts to snarl and pant and begins to charge her.
About half way there, she throws open her coat revealing her beautiful
naked body. The lion stops dead in his tracks, sheepishly crawls up
to her and starts licking her feet and ankles. He continues to lick and
kiss her entire body for several minutes and then rests his head at her
feet.
The circus owner's mouth is on the floor. He says, "I've never seen a
display like that in my life."
He then turns to the older man and asks, "Can you top that?"
The older man replies, "No problem, just get that lion out of the way."
Why
not subscribe to my
Afrikaans newsletter?
On
Wednesday, May 4, 2006,at two minutes and three seconds after 1:00 AM in
the morning, the time and date will be 01:02:03 04/05/06
This will never happen again in your lifetime.
Here is an
interesting article from
www.southafrica.info I will be using more articles from
their interesting website in future letters. Do yourself a favour and go
browse around their great site.:
Putting pap en
vleis in a can
A businessman from the Western Cape is set to take a traditional South
African meal, pap and vleis, to the mass market - in a can. And it may
help Africa's hungry, nogal.
Pap (a kind of mashed potato made from mealie meal), which is both
nutritious and affordable, and vleis (Afrikaans for "meat") have been the
staple diet for millions of South Africans for years.
As traditional as rugby, sunny skies and Chevrolet, pap and vleis is also
an integral part of the country's ubiquitous braai (barbecue) culture.
Now Western Cape entrepreneur Willem Steenkamp has found a way to put it
in a can, and the world - especially other African countries - are sitting
up and taking note.
Steenkamp says one of the problems was figuring out how to keep the pap
fresh - it gets sour after a few hours. According to Standards South
Africa (stanSA), products with meat content have to be sterilised and have
a shelf life of at least three years.
"Pap alone is not a problem and does not need a long, intensive
sterilisation process, but things get more complicated when meat is added,
as it is more likely to contain hazardous bacteria", Steenkamp said in a
recent interview in Business Day's trade supplement, The South African
Exporter.
To satisfy stanSA, the meat content had to be 40%, but Steenkamp battled
the body down to 10% after market research showed there was demand for
less meat.
Steenkamp says even the machinery to put pap in a tin on the production
line didn't exist. And that was only half the problem.
"The label is a problem all of its own, as it has to carry all the info
that the health department and [stanSA] want on its nutritional
information and ingredients as determined by an accredited laboratory, the
recommended daily allowance and serving suggestions", Steenkamp told The
South African Exporter.
Heating instructions also have to be "in an understandable sign form for
those who can't read".
Steenkamp says he expects success with his unique product in both the
local and export market - and that his product could even go some way
towards solving food shortages on the continent. "With this traditional
African cuisine one can feed the hungry", he said.
He says there has been a lot of interest in his product from African
governments, donor feeding schemes, and even mines. After samples were
showcased in Japan, Steenkamp says prominent figures in government
throughout Africa have contacted him.
Steenkamp has negotiated a deal with Bull Brand, the established canned
meat company, to manage the local marketing of the product, using their
own label under patent-holder licence.
The local retail market received the first tins in April and, according to
Bull Brand, there is demand. "The chain stores indicated that they are
very positive", Steenkamp said.
Some typically South African words and phrases used in this piece:
Nogal - too, as well.
Pap - a kind of mashed potato made from mealie meal (literally
"porridge").
Vleis - Afrikaans for meat.
"Rugby, sunny skies and Chevrolet" - lines from a 1970s radio advert for
Chevrolet denoting things truly South Africa. The complete phrase was "braaivleis,
rugby, sunny skies and Chevrolet".
Braai – barbeque.
From:
http://www.southafrica.info
Ever tried
Rooibos tea?
As promised,
another recipe containing rooibos tea
Grape tea
Ingredients
250 ml strong rooibos tea
250 ml grape juice
1 cinnamon stick
10 ml honey
1 lemon, sliced, to decorate
cinnamon sticks to decorate
Method:
Gently heat all ingredients, except decoration, in a saucepan for 4-5
minutes. Cool slightly, then pour into heat-resistant glasses or mugs.
Decorate with lemon slices and sticks of cinnamon.
Glenacres Superspar newsletter recipe.
SOUS
BOONTJIES
500g dried beans (preferably kidney, but sugar or butter will do)
2 large rashers of bacon
60ml vinegar
60ml butter
120ml sugar
10ml salt
2˝ ml pepper
tomato sauce to taste
1. Soak the beans overnight, wash them then boil in fresh water with the
bacon rashers for about 2 hours
2. Combine the other ingredients and add them to the beans, cooking for a
further 10 - 15 minutes stirring frequently
3. If the sauce is thin, it may be thickened with a little cornflour
dissolved in water
4. Remove the bacon before serving
5. May be served hot or cold, and can be bottled in sterilised jars
Glenacres
Superspar sends out a really nice newsletter full of super recipes. To
subscribe,
click here and send the blank email.
Another Wacky Sarmie
Go take a look at
my
Wacky Sarmies page, there are some great sarmie ideas!
Debbie, Zimbabwe
My favourite sarmie in all the world is a slice of toast and then you
spread some marg, some peach jam, slice a banana, on top of the banana
place a soft fried egg, sprinkle with cheese, return to grill to melt
cheese. You can leave open or close with another slice of toast.
I also love hot mashed potatoes with salt and pepper and a soft fried egg,
sarmie.
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A Blast
From the Past |
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1950 - The Group Areas Act, the Immorality Act and the Polulation
Registration Act are passed. Jan Smuts dies. Springbok Radio is
launched, the first Peanuts cartoon strip appears, Diners Club issues
first credit cards.
Source:
Sunday Times. |
Interested
in Traditional South African Home Remedies? (Boererate).
My Afrikaans eBook,
Boererate has now been completed,
click here for more info.
We are currently working on an English version.
AND
My CD,
containing both Boererate (sorry, in Afrikaans only at this stage) and
Boeremusiek (traditional South African folk music) is now available.
Click here for details and to order.
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Bush Buzz
Nature is wonderful. I envy
the jobs of the game rangers and their wealth of bush knowledge. I
have often wondered where one can read up on all the interesting
facts. I would like to make this a regular feature of this newsletter,
if you are able to contribute or would like to comment on the
contribution below, please
email me. |
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Kori Bustard |
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One of the magnificent birds we saw in the Kgalagadi Transfrontier
Park. (Photo in the Kgalagadi album above)
Said to be the largest flying bird in the world. Size: 105 to 135 cm.
Can be found in dry thornveld, grassland and semi-desert, usually near
the cover of trees. Numbers have been much reduced by habitat
destruction and they are now uncommon in many regions outside major
game resrves.
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The Herb
Section - MINT |
There are over 600 members in the mint family. Mint is regarded as
the symbol of hospitality , and is said to have been named after a
nymph in Greek mythology, Minthe. Pluto, god of the underworld,
fell in love with her, so Pluto's wife, Proserpine became so
jealous, she transformed her into a herb. In Biblical times, the
Pharisees paid tax with mint leaves.
Mint is often difficult to classify, as it interbreeds with other
species. Two of the most popular varieties are spearmint and wild
water mint. Orange mint, peppermint, pennyroyal, jewel mint, apple
mint, pineapple mint, chocolate mint and a pretty, tall growing
tuft with dark hairy leaves called "Cape velvet mint" are some
other member of the species.
Mint is a very hardy plant, liking a rich, moist, well-drained
alkaline soil. Mint can be grown in containers, but should be
repotted every year, preferable in early spring, and watered
daily.
It is advisable to keep different mint species apart, as they
interbreed easily. Pennyroyal, grown near roses, helps to keep
aphids away. Mint does not like manure, so prepare beds with leaf
mould and compost only.
DOMESTIC USES
Bunches of fresh mint hung in the kitchen helps keep flies away.
Peppermint, rubbed into the skin keeps mosquitoes away.
Pennyroyal, placed in cupboards and beds, helps keep ants, fleas
and mosquitoes away. It is a good idea to rub a little on your
pet's bedding.
Dried leaves can be added to pot-pourri
COSMETIC USES
Spearmint can be added to your bath water for an invigorating
soak. A fresh handful of jewel mint, peppermint, spearmint or eau
de cologne mint, placed in a muslin bag can also be added to bath
water to ease tiredness and general aches and pains.
MEDICINAL USES
Chewing a mint leaf aids in digestion.
An infusion of mint leaves may be inhaled to relieve colds and
congestion. Pour a litre of boiling water over a bowl of mint
(about 1 1/2 cups), cover the head and bowl with a towel, and
inhale the steam.
Boiling water poured over 1/4 cup of peppermint leaves and left
for 5 minutes can be drank as a tea infusion to relieve colds and
flu symptoms. Drank cold, it will ease flatulence and hiccups.
CULINARY USES
Mint leaves can be infused as above to make a refreshing tea. Do
not use jewel mint or pennyroyal for this purpose, as they are too
strong and bitter tasting.
An indispensable condiment for lamb, is mint sauce. Chop 1/2 cup
of mint leaves finely, add 1/2 cup each of sugar, vinegar and warm
water. Mix well.
Mint can be crystallized as a decoration for sweet dishes and
cakes.
Fresh mint leaves make a delicious addition to freshly cooked
vegetables, especially potatoes and peas.
More links to herbs on my
Herb Page
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Thanks to everyone who has mailed us fridge magnets depicting your
State, City or Country. If you collect fridge magnets, I will gladly
swop with you!
Please
email me
and we can make arrangements. Thanx a lot! |
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My website highlights:
Internet and Home Business info on CD
The Ultimate
Recipe book on CD!
Visit my
Afrikaans pages
South African food and products overseas?
Click here!
Read the Zimbabwe Letters
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Boepensie
Ingredients
BOEPENS
1 onion, finely chopped
2 sheep's kidneys (membrane and core removed)
cheep's liver (membrane and veins removed)
125 ml crackling or speck, minced
5 ml nutmeg
15 ml brown vinegar
75 g sultanas
15 ml cake flour
1 reticulum, cleaned
SAUCE
1 onion, sliced
15 ml butter
500 ml boiling water
25 ml brown vinegar
25 ml brown sugar
25 ml apricot jam
salt and pepper
25 ml cake flour
Mix all the ingredients, except the reticulum, together. Stuff the
reticulum with the mixture and sew up the opening. Cover with water, and
boil until cooked. Remove froth the water and cool completely. Sauté the
onion in the heated butter until soft. Add the boiling water, brown
vinegar, brown sugar, apricot jam and salt and pepper to taste. Bring to
the boil. Thicken with cake flour and boil thoroughly. Thinly slice the
boepensie and serve with the sauce.
Chicken liver curry
25 ml oil for shallow-frying
1 large onion, chopped
3 containers (250 g each) chicken livers, washed and cut into smaller
pieces
1 tomato, chopped
5 small potatoes, sliced but not peeled
30 ml medium-hot curry powder
10 ml sugar
30 ml grape vinegar
5 pinches salt
5 pinches black pepper
250 ml chicken stock
Heat the oil in a saucepan and sauté the onion until soft.
Add the chicken livers and fry until brown all over.
Add the tomato, pota- toes, curry powder, sugar and vinegar and season
with salt and pepper.
Add the stock and simmer until the livers are just done but still tender.
Serve with rice and a fresh salad.
Chopped liver
2 onions, chopped
oil
500 g chicken livers, cleaned
salt and pepper to taste
3 hard-boiled eggs
20 ml oil
1 hard-boiled egg, yellow and white chopped separately (optional)
Sauté the onion in a little oil until tender. Remove from the pan and fry
the chicken livers until just done. Season with salt and pepper to taste.
Process with the onion and hard-boiled eggs in the food processor until
smooth. Add the oil while the food processor is running. Transfer to a
dish and garnish with finely chopped, hard-boiled egg, if desired.
Fried liver
Ingredients
RICE
1 onion, finely chopped
150 g uncooked rice
400 ml chicken stock
oil for frying
1 kg lamb's liver, outer membrane and large tubes removed
50 ml cake flour, seasoned .with salt and pepper
1 onion, sliced into rings
100 ml red wine
100 ml beef stock
25 ml finely chopped parsley
Sauté the onion in a little oil until tender. Add the rice and fry
lightly. Add the chicken stock and simmer until the rice is tender and
done. Set aside. Slice the liver and roll in the seasoned cake flour and
fry in oil until brown. Remove from the pan and set aside. Sauté the onion
until tender and add the red wine. Reduce the heat and add the beef stock.
Add the liver and simmer until done. Sprinkle with parsley and serve with
the rice.
Isidudu (pumpkin pap) with curried cabbage and liver
Ingredients
Isidudu
750 ml cooked pumpkin
1 litre water
625 ml maize meal
60 ml sugar
5 ml salt
Curried cabbage and liver:
45 ml oil
500 g lamb's liver
1 large onion, chopped
750 ml cabbage, finely chopped
3 potatoes, peeled, diced and boiled
3 garlic cloves, crushed
15 ml curry powder
15 ml ground paprika
salt to taste
Method:
To make isidudu (pumpkin pap): boil water, then add sugar, salt and
pumpkin, stirring to mix.
Add maize meal and mix well. Leave to simmer for 30 minutes, stirring
occasionally.
Heat oil and gently fry liver until well cooked. Remove and keep warm.
Add onion, cabbage, potatoes, garlic, curry, paprika and salt and sauté
until soft.
To serve, spoon curried cabbage over isidudu and top with liver.
Variation:
Isidudu can also be enjoyed with warm milk, inkomazi or by adding
margarine or butter and a little sugar.
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