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Gemsbok in beer

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Petro Edgcumbe has been a world-class African chef for  many years. Petro created her own exceptional African chilli condiment range and provided exclusive  cuisine consultation to a number of corporations.
She is now writing her own unique African recipe book.

We will feature some of her culinary creations in future issues.


2 Camembert           3 eggs lightly beaten

60 ml cake flour, seasoned with a little salt

160 ml cornflake crumbs

Oil for deep frying

200 ml cranberry sauce or jelly and fresh fruit for decoration

Cut the Camembert into wedges and dip each wedge into beaten egg then into the seasoned flour.

Dip once again in the beaten egg, and then finely coat with sesame seeds.  Refrigerate the wedges for about 40 minutes.  Use a large saucepan to heat the oil.  When oil is hot, fry the Camembert wedges until golden in colour.  Remove and leave on absorbent paper and serve immediately with cranberry sauce and fresh fruits.

Venison in beer


1 kg Gemsbuck

2 onions chopped,

250g rindless bacon cut into pieces

2 apples peeled, cored and chopped

1 beef stock cube dissolved in 1 cup of hot water

3 tablespoons redcurrant jelly or cranberry jelly

340 ml beer

Salt and black pepper

2 tablespoons chopped parsley

2 cloves garlic crushed

Fry onion till translucent, add the bacon and garlic fry until golden.  Remove from stove.  Fry the meat in a little oil until the juices are sealed and slightly brown.  Place the meat, onion, bacon and garlic in an oven proof dish with a lid.  Mix the beer, redcurrant jelly, beef stock, salt, pepper, parsley and apples together.  Pour this over the meat and over.  Bake in the oven 150 C for about 1 and ½ to 2 hours until tender.  Thicken sauce with soup powder or corn flour. Serve with creamy mashed potatoes and a salad.

Delicious Sago Pudding

4 cups milk

1 cup sago

Ύ cup sugar

2 tablespoons butter

Ό cup sultanas

Ό cup seedless raisins

Ό cup pitted copped dates

4 eggs separated

2 teaspoons vanilla essence

5 tablespoons smooth apricot jam

1 ml salt

Boil the milk and butter on gentle heat.  Add the sago, sugar and dried fruit.

Boil until sago is transparent.  Stir regularly.  Remove from the stove.  Separate the eggs and beat the yolk with vanilla and salt.  Mix with the cooled sago mixture. Pour into an oven proof dish.  Beat the egg whites with 4 tablespoons sugar till stiff peak.  Spread the apricot jam over the sago mixture. Place the beaten egg whites on top and bake in oven of 180 C for 30 minutes until light brown in colour.

Serve with vanilla ice cream and custard and decorate with shepherd’s bush or lavender leaves.

Stand back to avoid being trampled

• Prawns with olive oil, garlic and peri-peri •
• Springbuck Roast with dark chocolate and chilli with sautιd fresh vegetables •
• Francolin Breasts with Peppers, Olives and Sun-dried Tomatoes •
• Patι de Oryx Gazella and Kudobos pumpernickel •
• Gemsbok in beer •
• Springbuck Shank Pie with Red Wine and thyme •
• Impala Sosaties and Morogo •
• Trout with Cointreau •
• Crocodile with Basil and Mango sauce •
• Stuffed francolin breasts •
• Kudo carpacchio •
• Espetada •
• Fer au Vin •

•  •

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