The Ultimate Guide to Self-Catering for 10 Days in the Kgalagadi

So, you’ve decided to embark on a 10-day self-catering adventure in the Kgalagadi. Congratulations! Get ready for an unforgettable experience in the heart of nature. Let me guide you through the ins and outs of this remarkable journey.

Planning Your Meals

When it comes to self-catering, one of the most crucial aspects is planning your meals. It’s essential to think ahead and consider what you’ll need for your time in the Kgalagadi. After all, you want your meals to be delicious, nourishing, and hassle-free.

When planning your meals, start by making a list of the essential ingredients you’ll need. Think about the number of people you’ll be cooking for and take into account any dietary restrictions or preferences. This way, you can ensure that everyone is well-fed and satisfied throughout your 10-day journey.

Next, think about the equipment you’ll need. A portable gas stove, pots, pans, utensils, and coolers are all essential items to consider. Don’t forget to pack spices, condiments, and other flavor enhancers to elevate the taste of your meals. Remember, it’s the little things that can make a big difference.

Grocery Shopping

Now that you have your meal plan and equipment list ready, it’s time to go grocery shopping. But before you rush to the nearest supermarket, consider where you’ll be staying. The Kgalagadi is a vast wilderness, and access to groceries may be limited.

Make sure to do some research beforehand and identify the nearest towns or villages where you can stock up on supplies. Take note of their operating hours and make a shopping list accordingly. It’s always better to be prepared than to be left hungry in the wild.

When shopping, opt for non-perishable items that can withstand the heat and last for the duration of your trip. Canned goods, dried fruits, nuts, and granola bars are excellent choices. Don’t forget to grab some fresh produce and meat if you plan on cooking during the first few days of your journey.

Storing Your Supplies

Properly storing your supplies is essential to ensure their longevity and prevent any unwanted surprises during your trip. Keep your perishable items like meat, dairy, and fresh produce in coolers with ice packs or block ice. Remember to replenish the ice regularly to maintain a cold environment.

For non-perishable items, invest in airtight containers or sealable bags to protect them from insects and moisture. This will keep your supplies fresh and edible throughout your 10-day adventure in the Kgalagadi.

Cooking and Cleaning

Now that you have your ingredients and equipment ready, it’s time to put them to good use. Cooking in the wild can be an exciting and rewarding experience, but it also requires some planning and organization.

Start by setting up your cooking area. Choose a clean, flat surface away from your sleeping and eating areas. This will help maintain hygiene and prevent any unwanted encounters with wildlife. Always remember to follow safety precautions and never leave your cooking unattended.

After preparing your meals, it’s time to enjoy and savor the flavors of your hard work. But don’t forget about the cleaning part. Properly clean your utensils, pots, and pans using biodegradable soap and hot water. Dispose of any waste responsibly to minimize your impact on the environment.

Enjoying the Kgalagadi

With your self-catering skills honed and your meals a success, it’s time to fully embrace the beauty of the Kgalagadi. Take this opportunity to reconnect with nature, spot wildlife, and create memories that will last a lifetime.

Explore the diverse landscapes, go on game drives, and immerse yourself in the tranquility of the desert. The Kgalagadi is a sanctuary for those seeking a genuine wilderness experience. Cherish every moment and make the most of your 10-day adventure.

So there you have it, the ultimate guide to self-catering for 10 days in the Kgalagadi. By following these tips and tricks, you can ensure a seamless and fulfilling journey in one of Africa’s most stunning national parks. Get ready for an adventure like no other!

When you’re on a long holiday and staying in self-catering accommodations, it can be quite overwhelming, especially if you’re unsure about the kitchen facilities and equipment available to you. It becomes even more challenging when you have to figure out how to keep your food fresh for ten days, especially when fridge space is limited and you’re traveling during the warmer months.

I faced this challenge when my family of four (we are non-vegetarians) went on a ten-day trip to the Kgalagadi. We are real food enthusiasts who value taste over convenience, and cooking is an important and enjoyable part of our holiday experience. Here are some tips and tricks we learned from cooking for ten days in the Kgalagadi:

We started by planning our dinners and making sure we cooked extra portions to have leftovers for lunches and padkos (snacks) during our trips between camps.

Before we set off on our trip, we decided to vacuum pack and freeze all of our meat. This turned out to be a smart choice since we realized that we wouldn’t be able to buy ice during the first part of our journey. So, at each campsite, we would take out the frozen meat and store it in the freezer. This way, everything stayed fresh, and we would simply defrost what we needed as the days went by. It was a simple but effective solution that ensured we always had good meals on our adventure.

When you’re staying at the bungalows in Kgalagadi, it’s good to know that they have some basic supplies for cooking, but it’s not enough to rely on completely. The shops there only have a few fresh items like onions and bread, so it’s better to bring your own groceries and be prepared. You should do all your shopping before you arrive.

For the first night, I suggest making chicken pregos. It’s an easy and quick recipe that only takes 10 minutes to prepare and 15 minutes to cook. Here’s what you’ll need:

– 4-8 Portuguese rolls

– 4-8 chicken breasts or fillets

– 1 head of cos lettuce

– 2 tomatoes

– Nandos peri peri sauce (or marinade of your choice)

– 2 onions for caramelizing

On the second night, you can have chops and boerewors braai with potatoes and salad. Here are the ingredients you’ll need:

– 4-6 lamb chops

– 1 small wheel of boerewors

– 4 potatoes in tinfoil

– Salad ingredients of your choice

These recipes are perfect for a simple and delicious dinner while enjoying your time in Kgalagadi. Just make sure to plan ahead and bring all the necessary ingredients with you. Happy cooking!

In my experience, I’ve discovered that cos and baby gem lettuce heads tend to hold up fairly well. So, when you’re planning your meals for a trip, I recommend avoiding bags of lettuce as they can easily get squished in a cooler box and don’t tend to last very long.

On the third night of your trip, I have a delicious option for you: chicken sosaties, mielies, and salad. For the sosaties, you’ll need around 6-8 pieces of chicken. Alongside that, make sure to grab 4 mielies. As for the salad, feel free to add your favorite ingredients. I personally love adding sundried tomatoes and croutons – they not only enhance the flavor but also hold up really well during the trip.

For night four, how about some mouthwatering fillet steak sandwiches? You’ll need roughly 150g of fillet per person, and any extra can be saved for leftovers. As for the bread, I find that Ciabatta works nicely for these sandwiches. It travels well and won’t easily go stale. To take these sandwiches to the next level, consider caramelizing some onions or using a jar of onion marmalade – it’s an easy way to add a burst of flavor. And of course, don’t forget the gherkins and cheese to complete the sandwich experience!

*I’m going to share with you a smart trick I used to make the most of my leftovers. I had some leftover fillet, and instead of letting it go to waste, I decided to stretch it out into two more meals.

Night 5: Juicy Pork Chops with Mash and Green Beans

• 4 pieces of pork chops
• Your favorite basting or marinade
• 6 potatoes
• A knob of butter and some milk
• Green beans
• Handful of shaved almonds, roasted, with a squeeze of lemon juice

Night 6: Easy Potjie “Lasagne”

This dish is great because it not only provides a delicious dinner, but it also gives you leftovers for the next day’s lunch. It’s particularly handy when you’re not planning to travel the next day, as you can easily store it in the fridge and reheat it later.

• 2 packs of minced meat
• 2 cans of tomatoes
• Some tomato paste
• 1 onion
• Garlic
• Your favorite herbs
• Tagliatelle nests
• 1 x glass of red wine
• grated cheese
• flour, butter, milk, or your preferred cheese sauce

I made the mince just like I always do, but in a special pot over the fire. Once the mince was ready, I added the tagliatelle noodles right into the mince and covered it with a lid. I cooked it until the noodles were perfectly cooked, not too hard or too soft. Then, I poured some cheese sauce and grated cheese on top and cooked it a little longer with the lid on. It turned out delicious!

I have a fantastic recipe to share with you that we learned from our experienced camping friends. It’s a real treat and can be made in a potjie on the ground or a built-in-braai. We recommend using a flat bottom potjie for easy packing.

Let’s dive into the recipe for Night 7: Chicken sosaties and fire-roasted cauliflower and gemsquash. Here’s what you’ll need:

– 6-8 chicken sosaties

– 1 head of cauliflower

– 4 gemsquash

– 1 tin of sweetcorn

– A handful of grated cheese

Start by cutting the cauliflower into quarters. Then, cover it in butter and sprinkle some salt. Wrap the cauliflower in tin foil and place it in the coals to cook.

For the gemsquash, cut them in half and remove the seeds. Fill each half with sweetcorn and cheese. Put the halves together and wrap them in tinfoil. Cook these in the coals as well.

Now, let’s move on to Night 8: Chicken potjie. Here’s what you’ll need:

– (In the original text, there was no list of ingredients for the Chicken Potjie recipe. If you can provide me with the missing information, I’d be happy to include it!)

Enjoy these delicious camping meals and make your outdoor adventures even more memorable!

Let’s cook a delicious meal together over the fire. We used a potjie size 10, just the right size for four people. If you have more than six people, you’ll need a potjie size 12 or larger. This recipe takes less than an hour to prepare and cook, but there’s a bit of controversy – you’ll need to stir it!

Here’s what you’ll need:

• 6-8 chicken thighs and drumsticks
• 4-6 potatoes
• 2 large carrots
• 1 onion
• 2 cloves of garlic
• 2 bell peppers, red and yellow
• green beans
• 2 sachets of brown onion gravy
• 1 glass of red wine
• rice (we prefer to use pre-cooked rice in sachets which are easy to reheat, instead of carrying dry rice).

Let me share with you my personal way of making a delicious potjie. First, I start by sautéing some onions, then I brown the chicken. Next, I add the peppers and pour in a mixture of wine and gravy. After that, I add potatoes and carrots, and finally, I top it off with fresh veggies like beans or courgettes.

Now, let’s move on to Night 9, where I’ll show you how to make a mouthwatering Penne Arrabbiata. This is a great option if you’re in the mood for something different and want to take a break from meat. Don’t worry, the bacon is optional! Here’s what you’ll need:

• 2 onions
• 3 cloves of garlic
• fresh chillies or chilli paste to add some heat
• tomato paste for flavor
• 2 cans of tomatoes for the sauce
• basil pesto (fresh basil is great, but pesto is a convenient alternative)
• parmesan cheese for a cheesy finish
• penne pasta to complete the dish

Lastly, let’s talk about Night 10, where we’ll have a delicious Chops and Boerewors braai with Roasted Cauliflower and Baked Potatoes. It’s a perfect combination for a hearty meal. Here’s what you’ll need:

I have this recipe that I want to share with you. It’s a repeat, but it’s worth having again later. You see, cauliflower, potatoes, and beans are ingredients that stay fresh for a while, making this dish perfect for a trip.

• First, you’ll need 4 lamb chops.
• Next, get a small wheel of boerewors.
• Don’t forget 1 head of cauliflower.
• And grab 4 potatoes.
• Lastly, grab some green beans.

I gotta tell you, this awesome, non-stick pan was an absolute pleasure to cook with, clean, and stow away. Seriously, it made my life so much easier! Let me break down the must-haves for self-catering: condiments and seasoning. Trust me, you don’t want to forget these:

• Olive oil
• Butter
• Salt and pepper
• Your favorite spices, like cayenne pepper, dried herbs, or garlic salt
• Mustard
• Mayonnaise
• Honey
• Worcestershire sauce
• Tomato sauce
• Chilli

Now, let’s talk about some other handy kitchen essentials you should definitely consider:

• A big, flat nonstick pan. I used this bad boy for everything – from cooking chicken fillets to frying up delicious hamburger patties and eggs with crispy bacon. The best part? It’s so easy to clean and store!
• A Nutribullet or blender. Now, this one isn’t a must-have, but boy, does it make whipping up quick and tasty smoothies for breakfast a breeze!

When it comes to the essentials for a successful camping trip, there are a few items that are absolute must-haves. First and foremost, you’ll want to make sure you have a good sharp knife on hand. While SanParks has made great strides in equipping their bungalows with kitchen supplies, having a sharp knife or two will always come in handy.

Another key item to bring along is a high-quality flask. This will be perfect for stopping to enjoy a hot cup of tea or coffee on the road, or for those early morning drives in the park. Don’t forget to pack some travel mugs as well!

In addition to these essentials, it’s crucial to bring along some ziplock bags, tinfoil, and leak-proof lunch boxes or containers. The roads in the Kgalagadi can be quite bumpy, so having tightly sealed containers is a must to prevent any spills or messes.

By ensuring that you have these essential items packed and ready to go, you’ll be well-prepared for a successful camping adventure in the great outdoors!

A flask that keeps our coffee hot overnight is a game changer for those early morning safari drives. We can make our coffee the night before and still enjoy it steaming hot. It’s like magic!

Now, let me share some tasty food ideas for your outdoor adventures. These treats are perfect for picnics, quick lunches on the go, or even a day when you’re not moving between camps.

• Ham rolls: They’re easy to prepare and ideal for picnics.
• Tuna wraps: Wraps stay fresh in sealable packets and are a great option for quick lunches.
• Hamburgers: If you have some time for prep, these juicy burgers are perfect for a satisfying meal.
• Leftovers: Don’t underestimate the power of leftovers! Things like steak and sosaties (South African kebabs) can be transformed into delicious padkos (road trip snacks) or picnic lunches.
• Ready-made pasta salads or potato salads: These are hassle-free and require no dishes. They pair well with leftover meat, making them a convenient and tasty option.

I packed my entire picnic set for our picnics in between camps and for our journey from Cape Town to the Kgalagadi. It was important to have a variety of food options that would be both delicious and easy to prepare on the go.

For breakfast, I had a few different options. On days when we didn’t have to travel, I enjoyed eggs and bacon, cooked up on a portable stove. It was a hearty and satisfying way to start the day. On other days, when we were on the move, I opted for muesli or cereal with yogurt. It was a quick and nutritious option that kept me fueled for the adventure ahead. And of course, there was always toast and spreads available for a simple and tasty breakfast choice.

When it came to snacks, I made sure to pack a variety of items that would keep me satisfied throughout the day. I brought along apples and naartjies, which are both sturdy fruits that don’t easily bruise. These were a refreshing and healthy option for a mid-day pick-me-up. Another snack that I always had on hand was biltong, a South African specialty. I made sure to keep it in a paper bag to ensure it stayed fresh and tasty. Nuts, rusks, and cheese with biscuits were also must-haves in my snack stash. They provided a good balance of protein, fiber, and flavor.

Having a well-stocked picnic set made all the difference during our trip. It allowed us to enjoy delicious meals and snacks wherever we went, without having to rely on expensive or limited food options. Plus, it added an extra element of fun and adventure to our journey.