Warming the South African Soul – Winter Outdoor Cooking for Caravanners

WhatsApp

Pull up a camp chair by the fire and grab a warm drink; it’s time to delve into a truly rewarding pursuit: winter outdoor cooking for South African caravanners. For those familiar with the crackling fire and sizzling skottel and who understand the ins and outs of creating delicious meals under the vast African sky, winter camping presents a unique canvas for culinary expression. This time of year, far from being a reason to pack away the caravan, offers a magical opportunity to experience the South African landscape in a different light, and the food prepared outdoors becomes an essential source of warmth and comfort against the chill.

South Africans possess an inherent love for their caravans, their campsites, and the communal joy of cooking outdoors. It’s deeply ingrained in our culture. Yet, many tend to hibernate their caravans when winter arrives, missing out on the quiet beauty, crisp air, and star-filled nights that winter camping provides. The campsite population thins, offering a sense of solitude and a deeper connection with nature.

During off-peak seasons, many campsites roll out generous discounts that savvy travellers can take full advantage of. This means those premium, sought-after camping spots—normally too expensive during peak times—suddenly become well within reach. Whether it’s a riverside pitch, a mountain-view stand, or a secluded site with added amenities, you can now enjoy the luxury of top-tier camping at a fraction of the usual cost. It’s the perfect opportunity to elevate your outdoor escape without breaking the bank.

And what about the food, you may ask? In winter, food transcends mere sustenance; it becomes a central part of the experience, offering warmth and nourishment from the inside out.

Navigating the Winter Elements

Granted, winter camping introduces its own set of challenges. Dropping temperatures, biting winds, and setting up camp with cold fingers require a different approach. Nevertheless, these very obstacles enhance the satisfaction derived from preparing a warm, flavourful meal in the face of the elements. It necessitates smarter planning, more thorough preparation, and ultimately, fosters greater creativity within the constraints of the outdoor kitchen.

Preparation is Key: The Smart Camper’s Edge

The cornerstone of successful winter caravanning cuisine lies in intelligent planning and efficient packing. Caravan space, regardless of size, is always at a premium. Additionally, winter brings shorter daylight hours and colder conditions that can make tasks like washing up less appealing. This is precisely where pre-trip preparation pays significant dividends. Chopping vegetables beforehand, pre-mixing marinades, portioning meats, and storing everything in high quality, airtight containers minimises effort at the campsite. Frozen meals prepared at home serve a dual purpose, acting as effective ice bricks during the journey before becoming convenient, comforting dinner options on a cold evening.

Your Winter Outdoor Kitchen Arsenal

When it comes to essential equipment, reliability and efficiency are key. The gas stove inside the caravan is indispensable for quickly boiling water for hot beverages or preparing simple breakfasts. However, the true spirit of South African winter camping cooking often resides outside. A robust, stable braai is fundamental. Whether it’s a portable grid-and-stand setup or a permanent campsite facility, mastering the fire is paramount. For winter warmth and ambience, one aims for coals that generate ample heat for cooking, followed by a dying fire perfect for gathering around. Consider adding a small, efficient rocket stove or a dedicated outdoor gas ring if the primary braai area is susceptible to wind; it can prove invaluable on a blustery day.

Crucially, cast iron cookware is indispensable. A flat-bottomed potjie pot is a non-negotiable item. It excels at retaining heat, allowing hearty stews to simmer gently for hours, resulting in tender, flavourful dishes, and inherently symbolises winter comfort. A flat cast iron pan or even a poffertjie pan offers remarkable versatility for cooking directly over coals or a gas flame.

Warming the Soul: Dishes for Chilly Nights

Turning to the heart of the matter – let’ discuss the food itself. Winter demands hearty, warming meals. The approach often involves cooking low and slow. Potjies naturally take centre stage – an oxtail potjie, a lamb neck potjie with root vegetables, or even a straightforward chicken and vegetable variation. Start it simmering early in the afternoon, allowing the rich aromas to tantalise fellow campers with anticipation.

And what about Braaiing during winter? Absolutely yes! It differs slightly from a balmy summer evening braai. The emphasis shifts. While boerewors and lamb chops remain constant favourites, consider cuts that benefit from slightly longer, gentler cooking over the coals, perhaps covered intermittently to combat the drying effect of the cold air. Think generously basted sosaties, or a rolled and stuffed pork belly cooked away from the most intense heat. Complement these with warming sides like pap and a spicy relish, or butternut squash roasted in foil parcels tucked among the coals. Roosterkoek cooked directly on the grid is a quintessential treat – warm, smoky bread fresh from the fire, ideal with butter and jam or as an accompaniment to the braai.

Soup stands out as another winter champion. A large pot of substantial soup – perhaps a thick vegetable blend, a split pea and ham hock classic, or even an indulgent biltong soup – can be prepared in advance and reheated over gas or coals. Served with crusty bread or hot roosterkoek, it provides a simple yet deeply satisfying meal with minimal fuss on a cold night.

Desserts should not be overlooked. A malva pudding or sticky toffee pudding can be baked in a cast-iron pot with coals placed on the lid, creating a show-stopping sweet finish. Alternatively, keep it simple with fruit baked in foil parcels within the coals, served with custard. Additionally, baking innovations like the Remoska One-Pot Cooker are perfect for this. The Remoska is a pot that serves as a mini oven and can cook practically anything your conventional household kitchen could for a fraction of the electricity usage and cost!

Safety First Under the Winter Sky

Safety assumes even greater importance in winter. Exercise extra vigilance with fire safety; while the ground might be damp, dry leaves or low-hanging branches still pose risks. Position braais and fires safely away from the caravan and awnings. If utilising gas heaters inside the caravan, ensure ample ventilation to prevent dangerous carbon monoxide build-up. Staying warm personally is also key – layering clothing provides the best insulation.

Beyond the Plate: Savouring the Winter Vibe

Embracing the unique rhythm of winter camping enhances the experience. Shorter days mean more time gathered around the fire, sharing stories, listening to the sounds of the night, and relishing the delicious food prepared. While washing up might seem less appealing in the cold, tackling it immediately after eating with hot water heated on the stove simplifies the task. Allow clothes to dry near a heat source if possible, or accept that drying times are longer in the winter air.

Ultimately, winter caravanning and its accompanying culinary adventures are about simplifying, connecting with the natural world (even when it’s bracing!), and enjoying the fundamental pleasure of good food shared with good company in a beautiful setting. The cold shouldn’t deter anyone. With careful planning, the appropriate equipment, and a passion for creating warm, flavourful dishes, a cold campsite transforms into a favourite winter dining room.

So, pack the caravan, check the forecast, gather hearty ingredients, and venture out. The South African winter landscape awaits, offering a perfect backdrop for an outdoor kitchen ready to create unforgettable memories, one warm, delicious dish at a time. Happy cooking, and may the crisp air and quiet nights bring you joy!

Winter Warmer Recipes for the Road

Here are a few staple recipes that work beautifully in a caravan park setting during the colder months. They are designed for flavour, warmth, and practicality in an outdoor kitchen.

1. Hearty Lamb Neck Potjie

A South African classic perfect for a slow afternoon around the fire, yielding tender meat and rich flavour.

Serves: 6

Equipment: Size 3 or 4 (approx. 6-10 litres) three-legged cast iron potjie pot, medium heat source (coals, gas burner).

Ingredients:

• 1.5 – 2 kg lamb neck, cut into pieces
• Salt and freshly ground black pepper
• 2-3 tbsp olive oil or cooking oil
• 2 large onions, chopped (can be pre-chopped at home)
• 4-6 cloves garlic, finely chopped (can be pre-chopped)
• 2-3 large carrots, peeled and roughly chopped (can be pre-chopped)
• 2-3 sticks of celery, roughly chopped (can be pre-chopped)
• 1 leek, cleaned and roughly chopped (can be pre-chopped)
• 400g can of chopped tomatoes
• 500ml beef or lamb stock (or 500ml hot water with a good stock cube)
• 2-3 sprigs fresh rosemary or 1 tbsp dried rosemary
• 2-3 sprigs fresh thyme or 1 tbsp dried thyme
• 2 bay leaves
• Optional: 500g small potatoes, 250g button mushrooms, 250g butternut chunks, 200g green beans (added later)
• Optional: Red wine (a good splash)

Method:

1. Prep (can be done at home): Season the lamb neck generously with salt and pepper. Chop all the vegetables as indicated.
2. At the campsite: Heat the olive oil in the potjie pot over medium coals or a gas burner. Brown the lamb neck pieces well on all sides. Do this in batches if necessary to avoid overcrowding the pot. Remove the browned meat and set it aside.
3. Add the chopped onions to the hot oil and sauté until softened and translucent. Add the garlic, carrots, celery, and leek. Cook for another 5-7 minutes, stirring occasionally.
4. Return the browned lamb neck to the pot. Add the chopped tomatoes, stock (and wine, if using). Tuck in the rosemary, thyme, and bay leaves.
5. Bring the potjie to a gentle simmer, then reduce the heat to low. The trick with a potjie is gentle, consistent heat. You want it to just bubble lazily. If using coals, manage them carefully to maintain low heat – you’ll need to replenish them slowly over time. If using gas, set it to the lowest possible setting.
6. Put the lid on the potjie and let it cook undisturbed for 2.5 to 3 hours, or until the lamb is very tender. Avoid stirring! The layers cook beautifully from the bottom up.
7. About 45 minutes before the end of cooking time, carefully add any harder vegetables like potatoes or butternut on top of the meat and existing vegetables. Replace the lid.
8. About 20 minutes before serving, add quicker-cooking vegetables like mushrooms or green beans on top. Replace the lid.
9. Once the meat is falling off the bone and the vegetables are tender, taste and adjust the seasoning if needed.
10. Serve directly from the potjie pot with rice, pap, or roosterkoek.

2. Classic Braai Roosterkoek

 

Simple, smoky, and utterly delicious bread cooked directly on the braai grid. The perfect accompaniment to any braai or potjie.

Serves: 6

Equipment: Braai grid, medium-hot braai coals.

Ingredients:

• 500g self-raising flour
• Approx. 300- 350ml lukewarm water or milk (milk makes them richer)
• 1 tsp salt
• 1 tsp sugar (optional, helps with browning)
• Butter for serving

Method:

1. Prep (can be done mostly at home): Measure out the dry ingredients into a container. You can mix them just before adding the liquid at the campsite.
2. At the campsite: In a large bowl (or the container with the dry mix), add the lukewarm water or milk gradually to the dry ingredients. Mix with a spoon or your hands to form a soft, slightly sticky dough. Don’t overwork it.
3. Turn the dough out onto a lightly floured surface (even a clean camping table works). Gently shape the dough into a rough rectangle or disc about 2-3 cm thick.
4. Using a sharp knife (or even the back of a spoon), gently score the dough into squares or rectangles. This helps them cook through.
5. Lightly flour the braai grid or spray it with non-stick spray. Place the scored dough onto the grid.
6. Place the grid over medium-hot coals. You want heat that allows the bread to cook through without burning the outside too quickly. If the coals are too hot, raise the grid.
7. Braai for about 10-15 minutes per side, turning occasionally, until the roosterkoek is golden brown and sounds hollow when tapped. The cooking time will depend heavily on your coals’ heat. Be patient and turn them often to prevent burning.
8. Once cooked, remove from the grill. Slice open (they should puff up nicely) and serve immediately with lots of butter. They are also great with jam, cheese, or accompanying your main meal.

3. Warming Vegetable and Lentil Soup

Easy to make ahead and simply reheat, or quick to prepare at the campsite. Packed with nutrients and perfect for chasing away the winter chill.

Serves: 4-6

Equipment: Large pot (can be done on a gas stove or over coals), cutting board, knife.

Ingredients:

• 2 tbsp olive oil or cooking oil
• 2 large onions, chopped (can be pre-chopped at home)
• 4 cloves garlic, minced (can be pre-minced)
• 4 carrots, peeled and diced (can be pre-diced)
• 4 sticks of celery, diced (can be pre-diced)
• 2 leeks, cleaned and sliced (can be pre-sliced)
• 200g red or brown lentils, rinsed
• 1.5 litres vegetable or chicken stock
• 400g can chopped tomatoes
• 2 bay leaves
• 1 tsp dried mixed herbs or thyme
• Salt and freshly ground black pepper to taste
• Optional: Any other vegetables you like (butternut, potatoes, spinach – add according to cooking time)
• Optional: Crusty bread or roosterkoek for serving

Method:

1. Prep (ideal for doing at home): Chop and dice all the vegetables. Measure out and rinse the lentils. Store everything in separate containers.
2. At the campsite: Heat the oil in a large pot over your gas stove or medium heat coals. Add the chopped onions, carrots, celery, and leeks. Sauté until the vegetables start to soften, about 8-10 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the rinsed lentils, chopped tomatoes, bay leaves, and dried herbs.
5. Pour in the stock. Bring the soup to a boil, then reduce the heat to a simmer.
6. Cover the pot and let the soup simmer gently for 30-40 minutes, or until the lentils are tender and the vegetables are cooked through. If adding harder vegetables like potatoes or butternut, add them earlier with the stock. Add quick-cooking greens like spinach in the last 5 minutes.
7. Remove the bay leaves. Taste and season generously with salt and pepper.
8. Ladle the hot soup into bowls. Serve immediately with warm crusty bread or freshly made roosterkoek.

Enjoy these warming dishes on your winter caravanning adventures!

If you enjoyed this article and the added delicious recipes, don’t hesitate to let us know! Feel free to comment below, share this article with fellow campers and caravanners and remember to subscribe to our weekly newsletters and join our Facebook page for regular updates.