No visit to Africa is completed without indulging in some of its delicious cuisines. One of the delightful things about African food is it is simple, but tasty that has been combined with many flavors from many nations around the world when the early traders moved on the spice rich route around Africa.
We, at Acacia Africa take time to learn to cook these suburb local cuisines on an open fire, which is shared with hundreds and thousands of people that join us on board for the adventure of a life time.
Pig Spit Roast, Herbed Potatoes, Greek Salad & Pot Bread – Malawian style
1 x large pig – Kande Beach
1 x Spit roaster – Kande Beach
1 box coarse Salt
Cooking Oil, butter
Herbs, Salt and pepper, Garlic
5 kg of washed potatoes
3 loaves of crusty bread
Course the pig and stuff pig skin with oil, salt, garlic and herbs. Keep a spare pot aside for basting
The preparation for this Pig will take the whole day. Therefore I suggest that you organize with Kande beach for the spit and one of the staff to look after, baste this for the day.
Wash the potatoes and cut into 4-5 cm cubes (leave the skins on). Boil the potatoes. Once these are cooked take off the heat and cool. Add butter, olive Oil, Mixed herbs, garlic and salt and pepper to taste.
– Salad: A great salad to compliment this dish will be a Greek green salad – 2 bunches of spinach or 3 lettuces, 1 bag of tomatoes, 4 grated carrots, 2 peppers, 1 onion, 2 bags of olives and 1 tub of feta. Sprinkle with dry herbs and serve with balsamic vinegar
Potjie pot Bread
– 1 kg of flour, 15ml salt, 1 ale beer, 15 ml margarine (double this if you need 2 breads!)
– Sift the dry ingredients together. Add ale beer to form stiff dough. Kneed the margarine in. Grease the black Potjie pot (flat). Place dough in and put lid on to allow the dough to rise. Place the Potjie pot over low coals and on lit too. Bake for approx 40min-1hour until crust is brown.
Vegetarian Option – Stuffed peppers with cous cous and veggies. Dice your veggies and lightly fry in oil, garlic, herbs. Place cous cous in bowl and add boiling water to cover. Fork to loosen the cous cous. Cut the top off the pepper. Stuff the mixture in and place the lid back on. Baste the pepper with oil, and a little salt. Cover with tin foil and place on small coals (cooking time approx 20min)
Written by: Michelle Lewis, Acacia Sales/Marketing