Barbecue live show - Captain Barbecue’s Bushveld Boma coming to Europe, summer 2007

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A South African safari feast, expertly prepared in the primordial atmosphere of the traditional bushveld cooking fire.

Concept

This barbecue live show is a discovery of the atmosphere and tastes of authentic Southern African bushveld cooking – in Europe. The food is expertly prepared in front of the guests, stimulating senses and appetites with the smell of food grilling on embers, the crackling of the fire and the ambience of genuine safari outdoor cooking.

Setting

We set up a circular boma (outdoor enclosure) with wooden branches. This was traditionally built to keep the wild animals out, but here it will serve to keep Europe out and Africa in. A cement and stone raised circle forms the fireplace and cooking area. Safari chairs and tables will complete setting.

Around the fire are be several African three-legged pots of different sizes as well as large grids and tripods. Long handled spades are used to shovel the embers and long blowpipes keep the flames high. Big kettles hanging over the fire will have African coffee or Rooibos tea brewing at the end of the meal.

Children

A play area with a tent, small camping table, chairs, plates etc, campfires (with simulated glowing logs under a grid) and bushveld related toys keep the young occupied. Some even have their meals there…

Food

The food that is ready to eat is served out of the black pots and off the grids on a sturdy low table away from the fire, keeping the experience realistic throughout and creating the added festivity of a bushveld barbecue buffet.

Menu

Sosaties (marinated pork and apricot kebabs with bay leaf)
Vegetable sosaties (tomatoes, peppers etc. on a stick)
Potjie Samp (broken white mealies – white corn) and beans in a black three-legged pot

Stywe pap (stiff corn meal porridge)
Krummelpap (crumbly corn meal porridge)
Sous (slow cooked tomato based sauce for pap)
Warm sous (sous with chilli - making the barbecue live show even livelier)
Boerewors (South African specialty beef/mutton/pork sausage) with onion and wine sauce

Peri-peri chicken wings (with African grown bird-eye chilli)
Kalabash (butternut pumpkin on the coals)

Springbok potjie (slow cooked, layered venison and many vegetables, including potatoes, in a big black pot)

Potbrood (yeast breads baked in flat black pots on the coals)
Ember roasted onions
Spitbraai (splayed lamb on the spit)

Assorted grilled fruit with Amarula (Marula fruit liqueur) ice cream

Moerkoffie (fire-brewed coffee)
Rooibos (wild herbal tea brewed with milk & honey)

Finally

Towards the end of the barbecue live show, the fire is made safe in the centre of the lapa and guests join Captain Barbecue around the flames, sipping Cape brandy and mugs of fire-brewed coffee, discussing life, food and the Bushveld.

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