Stocking up

Stocking up

In the filling station/market in the tiny town of Gruneau there is an interesting choice of meat pies – it is 11am, time for second breakfast, and we cannot resist the Gruneau special. It’s delicious; mince meat wrapped in a fresh pastry, not too sweet or greasy. I’d go back there for another one of those. Sometimes it’s ok to eat food at the gas station.

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The kitchen shelf – on constant remodel

Food at grocery stores is pretty much all the same. No specialty breads available, only a plain white or plain brown – a bit of wheat flour added to the white. Most everything is heavily sugared, salted or fried. Rice is white. Pasta is semolina. We are obviously not in Cape Town anymore.

Vegetables and fruit are the real treat if you can find them. The citrus is particularly beautiful and delicious. And grapes, of course. Bananas taste like bananas should. The pears are so good we spring for a big bag. I don’t know if the potatoes are the Yukon Golds we have at home but they look the same and are delicious. Salad greens are limited. To store all this, we had add a soft-sided cooler to the mix of freezer and fridge. We aren’t going hungry. Yet.

Having a beer at the bar adjacent to our camp (nice place, really), the proprietor explains that he raises and processes game meat – would we like to take some? Oh yeah. Meat is on the table these days and we buy oryx borewores (game meat sausages), lamb steaks, and venison patties. The proprietor was funny – he says chicken is just for emergencies in Namibia.

One-pot meals are the goal. We have a “slow cooker”; it’s a fabric bag carefully filled with insulation and you put your pot of beans or rice or whatever in it and the bag will keep the food cooking as long as needed, just like a crock pot at home only you don’t need electricity. I leave food in it to cook overnight and so far that has been successful. A 10-inch flat bottom dutch oven and a smaller lidded saucepan (good quality) are essential utensils. And the coffee press. There is instant coffee for lunch stops; to make it more drinkable there is cold sweetened condensed milk to add. We can detox when we get home.

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4 Comments
  • So glad your’re kitchen and the crock pot bag is working well. We love your blog and can’t wait for the next ‘chapter’. lots of love from Cape Town xx

  • Catherine Wiggins says:

    Oh now this photo is wonderful !
    Really helps me to relate you how your vehicle works for you. That “crock pot ” bag is an awesome invention! I’d love one of those for beach camping ! Do you just turn it inside out to clean?? Fascinating to hear what’s on the menu as far as meats and veggies and fruits and of coarse the universel libation …..beer !
    How often do you have the opportunity to shop for stores? Are these fruits you speak of locally grown or do foods come from far away ? I remember traveling through the South Pacific apples were unheard of.
    Well all this talk of food , think I’ll go eat an orange !
    Safe travels !

    • Ann says:

      Yes the crock pot bag is a great invention – shouldn’t have to clean it, just have to be careful not to put anything too hot right on the fabric, I just use a folded dish towel under the hot pot. We have to make a produce run about once a week. For a while there (too long) we were living on peanuts, raisins and crackers. I’d say all the produce we are getting is local – and we are missing those South AFrican grapes; Namibia is not soaked in vineyards like SA is. But there’s always beer 🙂

  • marlene says:

    I’ve been wondering what was on menu.