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Technology may have moved on somewhat since the days of the early safari pioneers, but today’s bush chefs are nevertheless required to work miracles with the most basic of equipment and ingredients. The most essential element in safari cooking is the fire – at least six feet across, with ashes, flames and coals of varying temperatures for every type of dish. Fresh-baked bread is prepared in an old tin trunk over smouldering ashes, legs of succulent lamb are roasted by being buried in the earth in a nest of hot coals, or vegetable kebabs skewered on pieces of wood plucked from a nearby tree. Food is kept cold in gas fridges, packed in ice or simply brought into camp 'on the hoof”! Copyright © Gemma Pitcher 2004 |
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