Whats cooking on route?
Have you ever wondered what the groups are cooking on the road every day on one of our overland tours? Our Acacia crew will be sending 1 favorite recipe of the month to share. Cooking for 24-26 people can be challenging, but I am not going to deny it… totally fun! This month:
Stir fry pork chipati wraps with warm chakalaka pasta salad
4 kg of Pork strips
1/2 head of Garlic (crushed – half of this is for the mayonnaise)
Soy Sauce
6 onions (sliced into thin strips)
6 peppers (slices into thin strips)
24 Chipati flat breads or wraps (best to get extra just in case people would like to get seconds)
2 lettuces (shredded)
1 bag of tomatoes (diced place in a bowl
1 cucumber (diced – place in a bowl)
1 block of cheese (grated)
3 bags of pasta
2 – 3 cans of mild chakalaka
1 can corn
Mayonnaise
Stir fry onions, pork, peppers in a large fry pan. Add soy Sauce, Garlic, Salt and pepper to taste. Put aside. In separate bowls dice all Saladin’s and place on table with grated cheese. Pour 1 jar of mayonnaise into a bowl. Add ¼ head of garlic, 1 lemon (squeeze) and salt and pepper. This is served as a garlic mayonnaise sauce.
In a large pot boil water with salt. Ass pasta and cook until dente. Drain and place in a bowl. Mix 2 cans of chakalaka (Spicy curry , tomato and veggie mix. Traditional to Southern Africa) – add another if needed or 1 can of plain diced tomatoes and the drained corn with ¼ jar of mayonnaise mix well. Served with Pork chipati wraps.
Vegetarian – If you can get tofu or bean curd, slice this into strips– marinate this and fry with onions, garlic, peppers, soy sauce. Wrap this with salads, garlic sauce in the chipati. If not, a choice of vegetables cooked the same way.
We can’t guarantee what recipe the crew will send for next month, so stay tune!
Written by: Michelle Lewis – Acacia Sales/Marketing