17 July 2009


We have been blessed so far with a supermarket in the most unlikely places, and so far we have managed to stock up at regular intervals. I am not sure that is always going to be the case, so I try to make sure that we have some of our favourite foods in store: vanilla tea bags, chilli sauce, olive oil. But it's already becoming clear that the urban necessities are going to be hard to come by. i have been looking for parmesan cheese ever since we left, so I could make lemon pasta, but no luck. Sour cream for chili wraps, no dice. But hey, we're flexible, so we are big on corn fritters at the moment, and we convinced Stuart to try some butternut squash, which is all the rage in the remote fuel/shop places.

For many people, when we told them we were going to travel across Africa, the big thing was: where are you going to put all the food, as you won't be able to shop along the way? We of course have no idea what it's going to be like, and we have not really left the very civilised and inhabited places of Southern Africa yet, but we are hoping that wherever there are people we will be able to get food, of some description. The trick is to be inventive with the menu, kind of like ready-steady-cook with potentially mysterious ingredients.


  1. Daniela GovettoMonday, 20 July, 2009

    You can get quite creative with locusts and worms, make a great stir fry. Try not to overcook them, better if a little al dente.

  2. Thanks for that. I hope we don't have to go there. So far we are doing well on corn fritters, chickpea mussaka and lemon pasta.

    Discovered Chakalaka and a fantastic buttermilk drink. Yum!