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Gourmet Delights on the Go: Best Meals for Caravan Adventures and Camping


There’s nothing quite like the freedom of the open road, the fresh air of the great outdoors, and the joy of cooking delicious meals while caravanning or camping. As outdoor and caravan culinary enthusiasts, we are here to share some of the best meals you can whip up on your next adventure. Whether you’re a seasoned chef or a novice cook, these recipes are designed to be simple, delicious, and perfect for an outdoor escapade. And best of all, no oven is required!

Breakfast Bonanza: Shakshuka with Boerewors


  • 4 boerewors sausages
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can (400g) chopped tomatoes
  • 4 large eggs
  • Fresh coriander, chopped
  • Salt and pepper to taste


  1. Heat the olive oil in a cast-iron skillet over medium heat.
  2. Cook the boerewors sausages until browned, then set aside.
  3. In the same skillet, sauté the onion and red bell pepper until softened.
  4. Add the garlic, cumin, and smoked paprika, and cook for another minute.
  5. Pour in the chopped tomatoes and simmer for 10 minutes.
  6. Make four small wells in the tomato mixture and crack an egg into each well.
  7. Cover the skillet with a lid and cook until the eggs are set to your liking.
  8. Slice the boerewors and add them back to the skillet.
  9. Garnish with fresh coriander, salt, and pepper.
  10. Serve with crusty bread or toast.

Lunchtime Feast: Braai Broodjies


  • 8 slices of bread
  • Butter, for spreading
  • 4 slices of cheddar cheese
  • 2 tomatoes, sliced
  • 1 red onion, thinly sliced
  • Chutney (Mrs. Ball’s is a favourite)


  1. Butter one side of each slice of bread.
  2. Place a slice of cheese on the unbuttered side of four slices of bread.
  3. Add tomato and red onion slices on top of the cheese.
  4. Spread a generous amount of chutney on the remaining four slices of bread and place them on top, buttered side out.
  5. Braai the sandwiches over medium heat until the bread is golden brown and the cheese is melted, flipping once.
  6. Serve hot, straight off the grill.

Dinner Delight: Potjiekos

Photo by Christopher Jones


  • 1 kg beef chuck, cubed
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 4 carrots, sliced
  • 4 potatoes, cubed
  • 2 cups beef broth
  • 1 cup red wine
  • 1 can (400g) diced tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste


  1. Heat the vegetable oil in a potjie pot over medium heat.
  2. Brown the beef cubes on all sides, then set aside.
  3. In the same pot, sauté the onions and garlic until soft.
  4. Add the carrots and potatoes, stirring to combine.
  5. Return the beef to the pot and pour in the beef broth and red wine.
  6. Stir in the diced tomatoes, Worcestershire sauce, thyme, and rosemary.
  7. Season with salt and pepper.
  8. Cover the pot and simmer over low heat for 2-3 hours, until the meat is tender and the flavours are well combined.
  9. Serve hot with rice or bread.

Sweet Treat: Stovetop Malva Pudding


  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon apricot jam
  • 1 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon butter, melted
  • 1 teaspoon vinegar
  • 1 cup milk


  • 1 cup heavy cream
  • 6 tablespoons butter
  • 1/2 cup sugar
  • 1/2 cup hot water
  • 2 teaspoons vanilla extract


  1. In a bowl, beat the sugar and eggs until thick and lemon-coloured.
  2. Add the apricot jam and mix well.
  3. In a separate bowl, sift together the flour, baking soda, and salt.
  4. Add the dry ingredients to the egg mixture, alternating with the melted butter, vinegar, and milk.
  5. Grease a heavy-bottomed pot or deep skillet. Pour the batter into the prepared pot.
  6. Cover the pot with a lid. Place the pot over very low heat and cook for about 30-40 minutes. Check occasionally to ensure it doesn’t burn and that it’s cooking evenly.
  7. While the pudding cooks, prepare the sauce by combining the cream, butter, sugar, hot water, and vanilla extract in a saucepan. Heat until the butter is melted and the sugar is dissolved.
  8. Once the pudding is cooked through (a skewer inserted into the centre should come out clean), poke holes in it with the skewer.
  9. Pour the hot sauce over the pudding, allowing it to soak in thoroughly.
  10. Serve warm with custard or ice cream.

Final Thoughts

Cooking while caravanning or camping can be a delightful experience with the right recipes and techniques. These adapted recipes are perfect for a caravan setup, ensuring you enjoy gourmet meals without the need for an oven. So, pack your ingredients, grab your pots and pans, and get ready to enjoy some fantastic outdoor cooking on your next adventure. Happy caravanning and bon appétit!

Do you have your own favourite caravan or camping recipes? Have you tried any of these dishes on your outdoor adventures? We’d love to hear from you! Share your tips, recipes, and cooking hacks in the comments below. Don’t forget to like and share this article with your fellow caravan enthusiasts. Let’s build a community of outdoor culinary experts together! Happy cooking and safe travels!


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