Alicia invited some people over for her meal. She requested roosterkoek (bread on an open fire) and boerewors (South African sausage). Obviously, we did not stop there. She had to hold me back to make sure we don’t end up with chops, steak, sosaties (skewers) and more. So, we settled for peri-peri chicken wings and bread and butter pudding to accompany the meal.
This is a bonus. I made this to go with the roosterkoek and boerewors. I just felt like we need more meat to the whole occasion. Although people might argue that chicken is not meat, this was the choice. It is more about lovely peri-peri marinade is the star.
Mentioned in the podcast, Roosterkoek is cooking bread dough on the braai (BBQ). The key is not to have your dough to runny as this might then fall through the grid of the braai and that would be one of the saddest things ever. In some supermarkets you can buy ready made dough but making your own is always better just to have a bit more of control. Starting ahead of time is key since the dough has to rise a few times.
A few weeks passed and my dad found out he got the job in Kruger. However, before we could pack up and move to the Kruger, my dad had to work a probation period 3 months in Satara. So my mom, Susan and I stayed behind in Welkom while my dad set out to work at his new job.
In this episode I had a chat with Heinrich Heiriss about his love for South Africa, politics and how to be an informed world-class citizen. This all happened over a nice warm meal of Hungarian […]
Now at this point I must tell you that we have never visited the Kruger National Park before. We have been to a few zoos in South Africa but my sister and I were very small when that happened.