KEY POINTS:
BOTSWANA BIRD BOMBS
Serves 4
4 bone-in chicken breast halves
Salt, pepper, garlic powder, chili powder
Medium onion, diced
250g of par-cooked kumara chunks
400g can chopped tomatoes
1/3 cup smooth peanut butter
2 tbsp water
1 tbsp lemon or lime juice
Fresh parsley or coriander
1. Lay out four squares of heavy-duty aluminium foil and coat with oil spray. Centre a chicken breast on each piece of foil, bone side up.
2. Sprinkle lightly with salt, pepper, garlic powder, chili powder and diced onion. Put some pieces of kumara on top of each chicken breast.
3. Bring up sides of the foil enough to form a shallow bowl and spoon tomatoes over the kumara. Whisk together the peanut butter, water and juice and spoon over the tomatoes. Bring up four sides of the foil to meet and twist tightly to form a handle.
4. Put the bombs on a grill over coals and cook 30 minutes. Carefully un-twist one bomb (mind the steam) and test the chicken to see if it is done. If more cooking is needed, continue testing every 10 minutes. Sprinkle with parsley or coriander.
Serve in shallow soup plates or eat from the foil.
SWEET 'N SOUR POT ROAST
Serves 4
2kg lean, boneless beef roast
Salt, pepper
1 bag of pre-shredded coleslaw mix
500g tin of stewed apple
2 tins of tomatoes
2 onions, chopped
½ cup raisins
1 cup brown sugar, tightly packed
1. Put the roast in a Dutch oven or heavy all-metal pot with tight-fitting lid. Sprinkle lightly with salt and pepper.
2. Cover the roast with thoroughly drained coleslaw and the apple, raisins and tomatoes.
3. Crumble the sugar on top. Put the lid on tightly and nestle deep in glowing coals for three to four hours, keeping coals banked up the sides of the pot.
4. Unwrap carefully because of the steam. Slice and serve with bread to mop up sauce.
HOBO BURRITOS
Serves many
Aluminium foil
8 x 12cm flour tortillas
Pan spray
300g grated cheese
500g shredded cooked chicken
125g can olives, sliced
1 jar chunky salsa
1. Wrap the stack of tortillas in foil and put on a grill over medium coals to soften them.
2. Spray eight squares of foil. Preparing one at a time, put a warm tortilla on a square of foil, sprinkle with cheese, top with a few chicken strips and scatter with olive slices. Add two tablespoons salsa.
3. Fold over the sides of the tortilla, roll up and leave seam side down on the foil while you bring up the sides of the foil to wrap the burrito completely.
4. Put on the grill, turning carefully with tongs to cook evenly on all sides.
- Detours, HoS