Sitting around an African bush fire with only the crackling sounds of the fire and the nocturnal animal calls sets the scene for a perfect night under the stars in a South African game reserve.
One would talk well into the night stoking the bush fire after enjoying a Braai or BBQ.
There is a host of foods that can be barbequed for those following a Vegan lifestyle:
- Barbequed Corn on the Cob
- Green & Orange Veggie Skewers
- Baby Potato & Onion Skewers
- Stuffed Mushrooms
Typical South African fare:
Braai Broodjie or Barbequed Toasted Sandwich using your own filling combos - Red Onions, Tomatoes, Olives, Mushrooms, Vegan Cheese, Jalapenos, Pickles.
A fun idea is to tie the sandwich together with string so you don't lose all the filling when you turn it on the hot coals.
Phutu - A crumbly corn meal porridge served with a fresh Basil Tomato & Onion Sauce or with…
Chakalaka – delicious spicy dish made with diced Onions, Bell Peppers, grated Carrots, Tomatoes & Mixed Veg
I have shared these traditional South African dishes with you already but with many of my Hive friends entering summertime and spending more time outdoors, I’d like to show you how to make…
Delicious Roosterkoek
- Literal translation is Grill Cake/Bread, a bread or bread roll baked over coals; smoky crust but soft and spongy on the inside, absolutely delicious!
This bread originated with the indigenous Khoisan people from the Cape many centuries ago, but now is made by many South Africans.
Roosterkoek still remains my absolute favourite, and I really hope you try making it.
Bread dough is liberally dusted with flour, patted down and cut into squares.
Spray a BBQ grid (not over the coals of course as that is a real fire hazard)
Arrange dough squares on top of grid.
Place over coals that are not too hot otherwise the Roosterkoek will burn and be raw and doughy inside.
Open grid for a while to give the bread a chance to rise a little.
Keep on turning until it’s cooked through – test with a skewer.
Enjoy while still hot with a good Vegan Butter.
BON APPETIT FRIENDS
This has been my contribution towards this week's Fruits and Veggies Monday hosted by the gracious 
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