The Prep process for our Safari is running ‘full steam ahead’
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I’ve chosen four different breakfast options:
1. Smoothies for the long travelling days on our inward journey to our destination. These are made on the night before departure and stored in stainless steel flasks in our car cooler in the console. They’re easy to access – no unnecessary stops as we’re super keen to reach our destination!
2. Home made buckwheat cereal served with fresh fruit and coconut yoghurt. (I’m going to be making more coconut yoghurt whilst we’re in Moremi).
3. Oats two ways – soaked in apple juice with cinnamon or cooked with coconut milk and almond butter.
4. Cooked breakfast: Garlicky tomatoes and caramelized bananas and sweetcorn.
Four different Lunch options:
1. Green juice made in advance in stainless steel flasks and stored in the same easily accessible way as per the smoothies. I’ll take some fresh greens to make one more quantity of green juice using my manual Farre Juicer. The greens must be used as soon as possible as they won’t last for more than about four days in the fridge.
2. Salads: leaves don’t last long but Pak Choy lasts best and can be used raw and cooked and has a much milder cabbage flavour. Serve with homemade sauerkraut / kimchi / pesto / fermented mustard and home-made pickle and Kombucha vinegar. Add a few different rainbow coloured fresh veg too. As space is at a premium in the fridges only one or two bottles of pickles can be used at a time.
3. Wraps with a choice of three different scrumptious fillings with a base of greens and other ingredients to create taste sensation!
4. Salads with a lentil or brown rice base. Make these salads when the fresh ingredients are finished.
Dinners:
I’ve made and frozen four soups, which I’ll store in the caravan freezer.
I’ve made and frozen four main meals. On this trip I’ve chosen curries – Chinese, Indian, Thai and Moroccan.
I’ve made and frozen three different marinades: BBQ, Thai and Sweet & Sour. In addition I have one bottle of Korma sauce which will be packed into my grocery drawer.
Mid morning snacks:
1. Dehydrated fruit: I’ve dehydrated mango, pineapple, apple, plums, banana and figs. These store well in airtight containers. Remember with dried fruit a little goes a long way.
2. Homemade trail mix – a mix of nuts, seeds, dried fruit and superfoods.
3. Dehydrated choc cookies made with hazelnut pulp flour.
4. Homemade fruit, nut and seed rusks.
Sundowner snacks:
1. Kale chips
2. Flax crackers
3. Dehydrated macadamia nut cheese drops
4. Spicy nuts and seeds clusters
After dinner treats to round off the evenings whilst sharing the day’s experiences around the camp fire:
1. Rocky Road fudge
2. Chocolate truffles
3. Choc / Mint fudge
Drinks:
1. Filtered water. I take a Brita jug which is not necessarily the best, but better than not filtering the water.
2. Herbal teas for me and plunger coffee (for my husband).
3. Water Kefir which I’ll be making in the campsite. I’ll add fresh lemon juice and fresh ginger juice to it to make our delicious sundowner drinks. Takes two days to make.
4. Carob chai on cooler evenings with an optional shot of Kaluha to warm us from the inside out!
Portion sizes are all carefully planned so that everything can fit into the two fridges and the freezer. Fresh fruit won’t last long hence we are taking dried fruit. Equally, veggies need to be chosen carefully eg. sweet potatoes, gem squash, butternut squash – which last a long time out of the fridge. I store the fresh fruit and veg, which are transported in an open collapsible crate in the car, in string bags so that they have good air flow and therefore last longer. There are invariably left-overs, so I don’t have meals prepared for every single meal.
Storage is important as monkeys and baboons, even elephants, can raid your camp if food is left out. Successful safaris require good planning and prepping to ensure that you can enjoy your holiday to the max.