The Vuyani Lodge Blog

Today is Heritage Day in South Africa also commonly known as “Braai Day”

A braai is the Afrikaans word for Barbeque. In Zulu it is called Shisha Nyama which literally means “burn meat”

Shisa nyama is a term used in many South African townships to describe an informal barbecue or “braai: where friends come together near a butchery, to grill meat in an open fire.

On this day, South Africans across the spectrum are encouraged to celebrate their culture and the diversity of their beliefs and traditions, in the wider context of a nation that belongs to all its people.

At Vuyani Safari Lodge we do not shy away from Tradition. This evening our in house guests will be dining in the “Boma”

A boma is a term used to describe a livestock enclosure or a small fort. It is an enclosed area outside of the lodge where we often serve meals. A nice big bonfire is made and lanterns and candles create a beautiful setting.

A couple of my previous blogs included recipes of dishes mainly served at a Braai or Barbeque.

Vuyani Safari Lodge will celebrate Heritage Day the Proudly South African way.

Here is another Boma favourite. I am sure there have been quite a few guests who recently stayed at Vuyani Safari Lodge and had the pleasure of feasting on this delicious homemade garlic bread. There have been quite a few guests asking for the recipe. Yesterday I stood with Busi for a step by step on how to make this easy yet scrumptious bread at home.

Ingredients:

450g Cake Flour

30g White/Brown Granulated Sugar

15g Salt

10g Dry Yeast

250 ml Water (1 cup)

125ml Crushed Garlic

100ml Dried Oregano

125ml Vegetable Oil

Method:

Pour all the dry ingredients in a mixing bowl along with the crushed garlic and half of the vegetable oil. Slowly pour in the water – it is easiest to mix this by hand.

Once you have poured all the water check the consistency of the dough and either add flour or water. The consistency should be firm and bouncy. Once you have reached the desired consistency add the remainder of the vegetable oil.

Form the dough into a ball (in the mixing bowl) and dust with flour.

Wrap the bowl in Clingfilm and allow to rise for 15 – 20 minutes in a warm area.

Once the dough has risen/proved knead it down.

Lightly dust a non-stick surface, the bread dough and a rolling pin with some flour.

Roll the dough out – to resemble a square pizza base.

Seasoning:

You can use any seasoning or filling for this bread. For the garlic loaf I like to use the following; which I sprinkle on (much like layering a pizza)

Barbeque Spice, Dried Oregano, Grated Parmesan and some more diced or chopped garlic.

I also cut some cubes of butter and sprinkle them all over (this will keep the loaf exquisitely saturated whilst baking)

Once you have placed your desired ingredients on the base, you will start at one end and roll it (like a Swiss Roll) be sure to squeeze the ends of the loaf so that the butter stays inside the dough)

Continue to roll into an elongated loaf and pinch the top closed.

Grease a flat baking tray and place the loaf.

Take a very sharp knife and score the surface of the bread.

Baking in a pre-heated oven at 180 Degrees Celsius for 20 to 30 minutes.

This loaf will accompany any meal beautifully and it is so quick and easy to make!

Happy Cooking!

After quite a bit of deliberation and thinking I decided I would write my next blog on the expansion of the lodge. We are exceedingly busy and I hope that it will stay this way for years to come, so in regard to our guest compliment we have decided to expand the lodge a smidge. We have added a very nice “lower deck” area where we are offering “Spa Treatments” at the moment. We have also just completed upgrading to our car park and at the same time started construction on a new office building, in the greater scheme of things we are busy, busy, and busy.

The lower deck area is a very nice place to sit during the day – it quiet and you will get more than one visit from either Vervet Monkeys or various bird species. The lower deck overlooks the river bed which runs past our River Suites. So if you find yourself at the lodge and feel like a bit of “quiet” time – feel free to grab a book and relax on the lower deck, or book a massage with your host!

The car park area has now been “upgraded” and our trusty Game Viewers are being parked in style!

Construction has just started on the new office building and myself, Shawe and Kim are quite excited about this! It seems like we will have so much more space! The lodge is growing by the day, it is amazing to think that I started working at Vuyani Safari Lodge two years ago in June – and I can clearly see the changes that have occurred. We have grown immensely in staff compliment also.

This is the beauty of Vuyani Safari Lodge – never a dull moment.

After the success with the Bobotie recipe I have decided to post the Milk Tart Recipe also. The Vuyani Safari Lodge Chefs (Stephanie, Rose, Janus and Busi) have their own little twist on it as they every so often add a shot of Amarula Cream (or two) to genuinely authenticate it!

It was great seeing all the comments on the Bobotie and the photos posted, especially from one of our previous guests: Keith West whose Bobotie looked AMAZING!

Recipe to follow:

Ingredients

• 1 tin (397 gram) condensed milk
• 3 1/4 cups (800 ml) fresh milk (you can also the empty condensed milk tins as measure: you need 3 tins full of milk)
• 1/4 cup plus 1 tablespoon (75 ml) cornflour
• 1/4 teaspoon (1 ml) salt
• 2 eggs
• 1 teaspoon (5 ml) vanilla essence, or vanilla seeds scraped from a vanilla pod
• 2 tablespoons (30 ml) butter
• 1 packet South African Tennis biscuits, or if not available, any other coconut square or rectangular biscuit.

Stove-top method

1. Pour condensed milk and 2 1/2 tins of fresh milk into a saucepan and bring to simmer.

2. Use 1/2 cup cold milk to prepare a paste with the corn flour, and add to the boiling milk. Stir continuously until the mixture thickens. Remove from heat.

3. Beat the eggs in a separate container and add spoonfuls of the thickened milk-mixture to slowly raise the temperature of the egg mixture until warm.

4. Add egg mixture to the thickened mixture while stirring continuously. (Here you can add the shot or two of Amarula Cream) Return to heat and cook slowly for a few minutes. It must be a very thick custard. Remove from heat.

5. Add butter and vanilla essence.

6. Pour into lined biscuits dish while mixture is still hot.

7. Dust with cinnamon. Allow it to set in the fridge, for 3 to 4 hours.

This is as traditionally South African as the infamous Braai (Barbeque). For us as South Africans it brings fond memories of Sunday Lunch at Grandma’s house. We trust that you will enjoy making this dessert.

Happy Cooking!

Janus, Stephanie, Busi and Rose (Vuyani Safari Lodge Chefs)

We have had so many guests enquire about the Bobotie recipe that I thought it is time I track Stephanie, Janus and Busi down and let you in on one of South Africa’s best kept secrets.

If you have visited the lodge in the past you will definitely be familiar with this dish. Bobotie also spelt bobotjie, is a South African dish consisting of spiced minced meat baked with an egg-based topping. Bobotok was an Indonesian dish consisting of meat with a custard topping that was cooked in a pan of water until the egg mixture set.

This dish is often served with Yellow Rice and is well known among South Africans. If you think of lunch at your Grandmother’s house this will typically be served, along with of course Milk Tart (but I will leave this recipe for next time) Real South African Comfort food.

Traditional South African Bobotie:

Ingredients:

• 1 kilogram minced beef
• ½ onion (diced)
• 25 ml cooking oil
• 10 ml butter
• 25 ml curry powder
• 10 ml salt
• 25 ml peach chutney (or apricot)
• 15 ml apricot jam (smooth)
• 15 ml Worcestershire sauce
• 5 ml turmeric
• 25 ml malt vinegar
• 1 handful raisins
• 3 eggs
• 375 ml milk
• 1 slice bread (crust removed)
• 1 pinch of salt
• bay leaves

Method

1. Place bread into a bowl and cover with milk, leave to soak.

2. Heat oil and butter in large pan and fry onions. When onions are soft add curry powder, salt, chutney, Worcester sauce, jam, turmeric and vinegar. Stir well.

3. Drain bread of milk, put excess milk aside (as you will use this later)

4. Add bread, raisins and minced meat to pan. Cook over low heat until meat is browned. Remove from heat and add 1 well beaten egg. Mix well and spoon the mixture into a greased oven – proof dish.

5. Beat remaining 2 eggs into the reserve milk; add turmeric and salt and mix well.

6. Pour over meat mixture and place bay leaf on the top. Bake uncovered in 180C for approximately 1 hour or until set (nicely browned).

7. Serve with yellow rice, banana, coconut & chutney.

This recipe can be transformed into individual portions for your next dinner party. Simply scoop the mixture into a greased muffin/cupcake tin and bake accordingly.

Happy Cooking,

The Vuyani Safari Lodge Chef Team

I’m sure many of our guests have had the pleasure of meeting our resident Queen at Vuyani Safari Lodge. She roams the surrounds with a certain majestic flamboyance about her. Let me introduce you to Savanna, a domesticated African Wild Cat.

The African Wild Cat species is on the decline due to what is called “Genetic Pollution” this term however is rather controversial and refers to uncontrolled gen flow in wild populations.

There are a couple of characteristic traits that the African Wild Cat possesses other than your domestic cat, there are quite a few that can be seen if you look at Savanna, however we believe she is not a True African Wild Cat.

The fur colour of the African wildcat is light sandy grey, and sometimes with a pale yellow or reddish tinge. The ears are reddish to grey, with long light yellow hairs around the auricle. Stripes around the face are dark tawny to black: two are running horizontally on the cheek, and four to six across the throat. A dark stripe is running along the back, the flanks are lighter, and the belly is whitish. Pale vertical stripes on the sides often dissolve into spots. Two dark rings are on the forelegs, and hind legs are striped. The feet are dark brown to black.

The African wildcat eats primarily rodents and other small mammals. When the opportunity arises, it also eats birds, reptiles, amphibians, and insects. This is seen in and round the lodge quite often as Savanna chases the Gecko’s and Skinks on the swimming pool deck.

The cat approaches its prey slowly, and attacks by pouncing on its prey as soon as it is within range (about one metre). The African wildcat is mainly active during the night and twilight. When confronted, the African wildcat raises its hair to make itself seem larger in order to intimidate its opponent. In the daytime it usually hides in the bushes, although it is sometimes active on dark, cloudy days. The territory of a male overlaps with that of a few females, who defend the territory against intruders. A female gives birth to two to six kittens, with three being average. The African wildcat often rests and gives birth in burrows or hollows in the ground.

The gestation lasts between 56 and 69 days. The kittens are born blind and need the full care of the mother. Most kittens are born in the wet season, when there is sufficient food. They stay with their mother for five to six months and are fertile after six months. We have noticed in the last couple of weeks that Savanna has now met a “man” a male African Wild Cat that comes and “visits” her at the lodge. Savanna will also leave the lodge for days on end and then return absolutely famished and exhausted.

Savanna was attacked by a Lynx we believe and came to Vuyani Safari Lodge to seek refuge. She was taken in by Carlene Badenhorst and nursed back to health. Savanna decided that this was the life to live and has been our resident “Lodge Cat” since 2012.

So when you visit the lodge you will surely get a chance to meet Savanna.

*Justine Ferreira

It has taken me at least 12 days into the New Year to sit and think about all the happenings of 2013, and what a year it was for us here at Vuyani Safari Lodge! We met so many new guests, had return guests, shared an incredible amount of laughs, expanded the lodge, said goodbye to some familiar faces, welcomed some new staff members and had some unbelievable sightings on Safari. I am going to try my utmost best to revise an unbelievably exciting year into one blog!

It was a busy year on the business end of things and we welcomed so many guests to the lodge. Many were regular Safari aficionados and enjoyed the smaller things that the African bush has to offer, and many were first time Safari goers who loved every single animal big or small! Our Guides had plentiful opportunity to show off their skills and share their passion and knowledge. Mike (Michael) is still with us at the lodge and initially started as a Transfer Guide, but with his knowledge and experience soon took the position of Field Guide. He has such a calm manner about him and loves to make sure the guests get absolutely everything and more from a Safari.

Uyai is the most amazing tracker I know and he teams up with the guys to bring forward some fantastic sightings. He is an incredibly interesting man and joined the team at Vuyani in 2013. Jay – Dee also joined our team in 2013 and he is a great character. He also goes above and beyond to create amazing Safari experiences. He is one of the luckiest guys I know concerning Leopard sightings in Kruger Park. There are seldom times when Jay – Dee will return without some Leopard photos that have the rest of us green with envy! Unfortunately we had to say Good Bye to Pierre, Jesse and Jonathan. They left Vuyani during the course of 2013.

We gained some new members in the form of Gerdine or “Gee” as many of our guests know her, also Shantea, Siyabi, Hannes, Paul, Janus, Stephanie, Nkateko, Andries and Busi. We had to say our goodbyes to Rina, Gerard, Shane and George. Overall it’s been quite a busy year concerning staff. But amazing how we have all had the privilege to work together and some lifelong friendships have been made. Myself and Craig have worked and continue to work with an Amazing team!

On the lodge side we expanded with two additional new River Suites. The River Suites are beautifully decorated and boasts a private deck with Hot tub. Perfect for a romantic getaway or a quiet and stress free holiday. These spacious units are attached to the lodge with an elevated walkway which Craig (along with every able bodied person) erected soon after the completion of the units. It looks great and it is quite an experience walking to and from the room under the watchful eye of Rex or Aggie of course. The units were completed quite close to the end of 2013 so I am sure early in the New Year we will have some photographs posted on the website.

On the wildlife side there have been some incredible sightings. The reserve is now quickly becoming home to some resident Leopards, although they are still quite elusive, we are seeing them on a much more frequent level. Our resident Male Lion is growing into a spectacularly handsome boy and the photographs taken by Guests and Guides are proving how much he has grown. There have been some amazing animal moments during 2013. Particularly Aggie seeking the safety of a tree when the Lions investigated his bicycle, and the morning two Cheetahs decided to have an Impala for breakfast right outside one of the Honeymoon Suites. The moment Rex fought with a Honey Badger and who could forget the amazing Pangolin sighting Jonathan captured on camera. There is not enough space on the Blog to post even half of the photos! Browsing through our Facebook page is a trip down memory lane.

Every year also brings with it sorrow and in 2013 we mourned the death of former president Nelson Rolihlahla Mandela. It was a day of bereavement for the entire republic of South Africa. We have lost an amazing icon and a very well loved and respected man. May his legacy live on in our efforts to better ourselves as a country.

Overall 2013 was a great year for us, filled with amazing moments and we are very much looking forward to a new year with new opportunities. We are excited to continuously meet new people and make new friends. We would love to welcome back some familiar faces and we are all extremely excited for new adventures with new guests.

I trust each and every person who have we have crossed paths with in 2013 will have an amazing year in 2014.

* Justine Ferreira

A while back I wrote a blog on our Boma and all the wonderful dishes that accompany this traditional barbeque. I thought Stephanie could share one of her recipes. We decided on Paptert. Papert directly translates as the following: “Pap” porridge normally made from maize meal and the word “Tert” which is a tart. Maize is one of the staple foods on the African Continent and is quite similar to Polenta. It has no flavour and can be eaten with nearly everything. Here is Stephanie’s Recipe for Paptert. This paptert will serve around 4 people.

What you will need for the “Pap”:

1 Cup of Maize

500 ml of Water

100g of Butter

10g of Salt

Heat half of the 500ml water in a pot on the stove; mix the remainder of the water with the Maize. Bring water on the stove to a boil. Add the water and maize mixture to the boiling water dollop by dollop and use a whisk to mix. Once you have added the first two dollops remove the pot from heat. Mix in the rest of the water and maize. Place the lid on the pot. Allow rapid boiling for roughly 10 minutes, after this turn the heat down to medium and simmer for around 20 minutes. The consistency must not be grainy, it should resemble polenta.

Now you have created the basis of your dish.

What you will need for the layering:

500ml Cream

1 Onion

250g Mushroom (of your choice)

20g of Crushed Garlic

60g Parmesan Powder

Salt and Pepper to taste

Slice the onion and mushrooms.

Now put a layer of “Pap” at the bottom of a Casserole dish.

Sprinkle the Onion, Mushroom, Garlic, Parmesan and Salt/Pepper evenly. Pour a dash of Cream.

Repeat this cycle until the Casserole dish is filled or your ingredients have finished.

Place the dish in a 180 Degree/400 Fahrenheit oven for about 20 minutes.

You can use basically any ingredients you wish. Other alternatives include: Bacon, Cheddar Cheese, Mozzarella Cheese, Tomato, Chicken, Bell Peppers, Biltong “Jerky”, or Sausages. There are so many versions of this dish and it can be altered however you like.

I hope you will make this dish with your next barbeque or braai. And post some photos on our Facebook Page.

Hope you will have fun with the recipe.

Happy Cooking

Stephanie.

There are certain things that make one feel at home. I think I speak for all South Africans when I say that a Braai is that one thing that makes us feel instantly patriotic. A Braai is what we call a Barbeque at home. Traditionally a Saturday will be a Braai day. And there are a couple of factors that one needs to take in consideration when setting up for a braai.

It is so much more than just lighting a fire and grilling some meat. At Vuyani Safari Lodge we have our Braai evenings in the Boma. The definition for boma is: an enclosure, especially for animals. This is true as many years ago the local people used to create a circular area with thickets of thorn and other plant materials. This homemade enclosure used to keep predators at bay; livestock were kept such as cattle and goats. We have taken a similar idea and modified it. We still use the circular structure today, but now it serves as an outdoor dining area. Where else would one want to dine if one can dine under the magnificent blanket of stars in Africa?

In the boma we set up a beautiful bonfire some kerosene lamps and candles. We use only natural light as this still enables you to see the starry night. We serve traditional dishes; these will unsurprisingly include more than one starch and more than one choice of meat also. Usually when one has a Braai at home it should include the following: (if it doesn’t, your motives need to be questioned)

Typically there will be Pap and Sheba, Braaibroodjies, Boerewors, Steak and/or Chops, Potato Bake or Potato Salad, Green or Carrot Salad, Garlic Bread and Corn on the cob. I realize that most guests who have been to Vuyani Safari Lodge have had a Braai in the Boma. If you are still to visit the lodge I will give a brief overview of what these dishes consist of.

Pap and Sheba – Pap is ground up maize that is cooked like a porridge it has a similar texture to Polenta and can be eaten with basically anything. Pap is the staple food of most Africans. It has an incredibly bland taste and is thus normally served with Sheba. Sheba is gravy that is made from Tomato and Onion.

Braaibroodjies – This is probably my most favourite South African food. It is basically a toasted Cheese, Onion and Tomato sandwich but we add a little secret ingredient, then this sandwich is grilled over some coals to give it that wood fired taste. There is honestly nothing like it in this world!

Boerewors – This is a very popular meat and can be seen all over the country on any menu. It is beef sausage that has been spiced with mainly dried coriander and other herbs and spices. This sausage is cooked also over the coals and is present at EVERY braai. A lot of people will also use this sausage to make a hotdog and use the Sheba instead of ketchup. Delicious!

If you have visited the lodge you will now exactly understand what I am talking about and you might think back to your own Braai in the Boma. If you are still to visit us at the lodge you surely will be in for a treat!