Homemade bread tastes good anywhere, but it tastes especially good in the middle of the Kruger National Park, after a sunrise wilderness trail.
I was lucky enough to have homemade bread three mornings in a row back in April on the Napi Wildnerness Trail.
The bread was made by chef Sizakele Khoza, who cooked all of our meals during our 3-night stay.
But it wasn’t just any ordinary bread.
It was slightly sweet and dense and great with a bit of jam to finish off a monster breakfast.
Sizakele, age 31, is enthusiastic about food and cooking. She got her opportunity to do a four year professional cooking course with the Hospitality Training Association in Randburg, after working as a waiter at a Protea hotel in Gauteng.
She says she enjoys working in the bush, “I love the peacefulness and the fact that I get to meet new people often.”
There is a standard menu of ingredients at the wilderness camps but chefs are allowed to prepare the ingredients their own way. On our first night we had roast chicken pieces with vegetables, on our second night a hearty beef stew and on our final night, an authentic braai.
“South Africa is really beautiful, the people have good hearts and the food is great,” she says. Along with our excellent guides Philemon Lekhuleni and Julius Mkansi, Sizakele made our stay one to remember. I certainly won’t forget her delicious bread and thankfully she was happy to share the recipe with me.
SIZAKELE’S BREAKFAST BREAD
- 7 cups flour
- 1 packet yeast
- 250g butter
- 1 tsp salt
- ½ cup sugar
- 5 cups warm water
- Mix dry ingredients and then butter
- Add water bit by bit and make sure the dough is not too runny
- Bake for 2 hours at 180 degrees Celsius
Feeds 10 – 12 people
This recipe is great for those fun weekends away with a large group of family and friends. I will definitely be trying it out then.