Cooking Outdoors in East Africa
I found this blog post over at Food, Fun & Farm Life in East Africa (Update: Blog is no longer active. Sorry)
Lynda who lives in Kilimanjaro, East Africa, Tanzania writes a daily blog about her life there. You really need to check this blog out!!
Our Lazy Sunday Barbeque … & Easy Marinade Recipe
Nothing beats the taste of meat cooked on a fire out in the open ….
On Sunday my (workaholic) husband took a break from the farm (i.e. was ‘torn away’ … ha ha) as it is a quiet time now between our planting and havesting seasons. When it is quiet like this, he usually takes Sunday’s off and I treasure these days we can spend together as family with no work interruptions.
It was an unusually hot and sunny day (considering we are entering our Winter season here) and my husband suggested that we have a barbecue – I thought that this was a great idea as it meant I could have a day off from cooking (not that I really mind it, but Sunday’s are usually my really lazy days). Well, it was not a complete break from the kitchen as I wanted to make some nice marinades and things.
Hope you enjoy this!
Gary, thanks for the great write up & link to my blog !
Your site is great, I love the concept of Dutch Ovens. In Africa we have cast iron 3 legged pots which we use to cook food in over open fires. I wonder if these are similar ?
In South Africa the food cooked in these is called “Potjiekos” which literally means “Pot Food”. We cook meat, vegetables/stews in the pots and even bake bread etc in them. Anything that one cooks in a “potjie” tastes delicious and much better than the same dish cooked in a casserole dish in the oven !
Lynda,
Your quite welcome! I hope everyone gets a chance to see your blog. You life is very fascinating to us city folks.
Potjiekos, does this have a lid or is it just an open pot? I would love to have you write a guest post about this type of cooking. If you are interested just email me and we can set it up.
Thanks again,
Gary
Gary
Ahhh .. thanks for your nice comments about my blog ! Potjiekos has a lid & for some slow cooked recipes (lower heat) you actually seal the lid closed with a flour paste mixture and only open it at the end of the cooking process. I’m fascinated to learn more about Dutch ovens as I’d not really heard of them before ?
I’ll be emailing your shortly !
Lynda