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The Captain Barbecue Bushveld Boma

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

Concept

A discovery of the atmosphere and tastes of authentic Southern African bushveld cooking – in Europe. The meal is 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. Guests are encouraged to interact with the braai chefs around the fire and are thus introduced to the craft of open fire cooking.

Feast

The meal takes the form of a Communal Feast – several small dishes and tastes will be served directly from the fire during the evening. This includes a variety of the following: starches with sauces, vegetables, pot breads, grilled meats and dessert.

The food is served out of the black pots and off the grids away from the fire, keeping the experience realistic throughout and creating the added festivity of a bushveld buffet.

Setting

The feast usually takes place within a circular boma (outdoor enclosure) made from wooden branches or canvas. This was traditionally built to keep the wild animals out, but here it serves to keep Europe out and Africa in. A central circle (lapa) forms the fireplace and cooking area. Folding safari chairs and tables with enamel plates, bowls and cups complete the table setting.

Around the fire are 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 over the fire have African coffee or Rooibos tea brewing at the end of the meal.

Ambience

The sounds and smells of the cooking fire and the safari setting create the ambience. Paraffin storm-lanterns and additional small fires provide ambient light. The tables are arranged like the spokes of a wheel around the central fire to enable everyone to enjoy the view of the flames and cooking.

Agenda

We propose that the guests will take a late afternoon break from their programme to have an aperitif of South African wines and beer in the boma. They will see the lambs on the spits next to the fire and the African iron pots going onto the embers. Snacks (like lewer in netvet - a SA speciality with drinks) will be available off the grid.

Guests arriving for dinner walk past the unintelligible, long, South African menu at the boma entrance. Items like chakalaka, sosaties, pap and boerewors will add to the exotic atmosphere. Have a look at what could be on the braai menu. When the event starts, Captain Barbecue (the head braai chef) will explain that it is a Communal Feast and that they will have the chance to eat everything on the menu. He will inform everyone of braai etiquette, where eating with the hands is traditional. No cutlery is provided for the first two courses to enable guests to enjoy this unusual experience.

During the evening he will introduce the courses, techniques and recipes as the feast is prepared, so the appetites will not only be whetted by the sight of fire and aromas, but also by the rhetoric. At the end of the evening, the guests will go home with an item that will enable them to commence being a braai chef when they get back home – be it a recipe, technique or some spices to make their own Chakalaka.

Finally

The fire is made safe in the centre of the lapa and guests join the braai chefs around the flames, perhaps sipping some South African brandy, discussing life, food and the Bushveld.

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