Here are a couple of pointers that will turn travel food into a memorable gastronomic journey.
Herbs: There’s a very nifty way to take fresh herbs along on your travels if you’re staying within South Africa’s borders. A few weeks before you leave, buy growing herbs, plant them in a window box and take them with you. If they get sunlight and water, they’ll stay alive and you’ll have fresh herbs wherever you go. Give them a place in the car that gets a bit of sun. Put them on a drip tray, but make sure you don’t over-water them.
Spices, oils and condiments: My general rule of thumb is that if I can’t find it in the area I’m travelling in, I don’t use it. In extreme cases, where I know shops are going to be non-existent or prices at a premium, here’s my basic list: olive oil, sunfl ower oil, soy sauce, fish sauce, dried herbs from my garden (rosemary, oregano, thyme), paprika, nutmeg, cinnamon, black pepper, salt (Maldon or sea salt are my preferences), chillies (these last ages and if you put them in a sunny place they dry out) cayenne pepper, assorted jams, peanut butter, Marmite, honey, cake flour, bread flour, yeast, baking powder.
Obviously you don’t need to take all of this if you’re only going away for a weekend, but if you’re heading out for three weeks it’s nice to have some flexibility with your spices.
Tins and jars: Tinned or processed food is not really my style, so I take tins only if I’m going to an area where it’s hard to find fresh ingredients. Here’s my stock list for those on-theroad emergencies: tinned Italian plum tomatoes, borlotti beans, butter beans, chickpeas, kidney beans, tomato paste, jar of anchovies (they add a nice salty flavour), capers, olives, gherkins, and pickled onions.
For more recipes and outdoor cooking ideas, read Justin Bonello’s Cooked in Africa: A cooking journey through Southern Africa
Buy the book now
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