Karreekloof keeping traditions alive

A big part of traveling is turning your head and to smile a while.

Depending on where you are traveling to, traditions around the world may appear a little strange, but to others, they are part of their history and heritage. To observe strange customs, to admire people in traditional outfits, to gasp at breathtaking sights or to try to understand why people do what they do.

How is it that traditions were made so easy in the old days?  One specific memory when visiting people in the Karoo, they would greet you like as if they knew you your entire life and when you leave they would wave with a little handkerchief till the wheels of your motorcar touch the tar road.

As we look back today a lot of people and places still keep their traditions alive generation after generation. It’s what makes something old so unique full of character, and heartwarming. In some cultures, traditions are very important.

Here at Karreekloof, we want to keep traditions alive.

The once old rustic bell has been upgraded with a brand-new jacket. When visiting Karreekloof you will first sign in at our guestbook, after that you will ring the brand new “old” clock, pictures are most welcome.  The thundering sounds of the clock will move across the plains of the lodge sending the welcome signals to everyone.

Your first step at Karreekloof will always be part of our history and traditions. Looking forward making that first step with you!

 

Traditional South African food

Enjoy the tantalizing flavors of South African food

The wide array of cuisine available is overwhelming. From the deliciously diverse flavors of South Africa’s indigenous and multi-cultural rainbow cuisine to culinary specialties from all over the world.

All over South Africa, you can find strips of what looks like dark old leather that is eaten as a snack – this is the famous biltong. Biltong is a thinly sliced, tough and salty air-dried meat, most often beef or game like springbok, rather like beef jerky. You will also find droewors, air-dried sausages. Indigenous African peoples use to preserve meat by curing it with salt and drying in the air.

Bunny chow, this is South African fast food – and it has nothing to do with rabbits.

It’s a quarter or a half a loaf of white bread, hollowed out and filled with a hot and spicy meat or vegetable curry (or anything else that takes your fancy). Bunny chow originated in the city of Durban, some say when migrant Indian laborers working in sugarcane plantations had to take their food into the fields.

Potjiekos or ‘little pot food’ is an Afrikaans term to describe food cooked in layers in a traditional three-legged cast iron pot (a potjie) but essentially it’s a slow cooked meat and vegetable stew. Potjiekos can be served with pap (maize porridge), umngqusho (samp and beans), morogo (wild spinach), amadombolo (dumplings) and pot-baked bread (potbrood) or steamed bread (ujeqe).

As with meat, the “braai” (barbecue) is a favorite way of cooking fish.

The people at South Africa’s west coast, known for their fondness of “snoek” and crayfish, are particularly adept at grilling seafood over an open fire. In coastal areas fresh line-fish (catch of the day) is always a good menu option if you are a fish lover.

Come and enjoy some good South African food!

https://www.expatica.com/za/about/Top-10-foods-in-South-Africa-and-recipes_504435.html

https://www.south-africa-tours-and-travel.com/food-in-south-africa.html

Oma’s Old-Fashioned Rouladen

traditional

Back in the 40s and 50s, when my German mother-in-law (aka “Oma”) was a young girl in Northern German, rouladen was her family’s traditional Christmas dinner.

Now, this classic meal is a common Sunday supper all over Germany, but back then, when money was tight, Rouladen was a special treat served only once a year.

What is Rouladen?  Chuck roast is wrapped around bacon, onion and spices then simmered in pan gravy for hours until it becomes tender and flavorful.  This recipe has been passed down through Oma’s family for generations.  Oma learned it from her late mother who learned it from hers, etc. etc.  Since Oma has been visiting, we decided to capture this recipe for our official family record, but you can enjoy it as well.

So I present to you Oma’s Old-Fashioned Rouladen.

Oma’s Old-Fashioned Rouladen

  • 10 strips of chuck roast cut thin, approximately 3 3/4 pounds
  • 15-20 strips of bacon
  • yellow mustard
  • sea salt
  • freshly ground pepper
  • 1 large onion, cut in half and sliced very thin
  • vegetable oil
  • water, divided
  • sour cream, optional
  • 1/4 cup all-purpose flour (or cornstarch for a gluten-free option)

Serves 8-10.

ROLLING

Take a strip of chuck roast.  It should be about 1/4 inch thick.  If it is too thick, pound it down to the correct thickness.  Spread the meat with a thin layer of mustard, then sprinkle with pepper and salt (go easy on the salt).  Put a strip or two of bacon on the meat.  This depends on how wide your meat is.  You don’t want the bacon to stick out the side.  Cover that with a thin layer of sliced onions.

Starting at the small end, roll the meat with its contents into a tight cylinder.  Using kitchen twine (or in Oma’s case, sewing thread), tie this bundle tightly.

BROWNING

Put about 2-3 tablespoons of oil in the bottom of a heavy sauté pan.  When the oil is hot, add the rouladen, and cook, turning as necessary, until it is very brown on all sides.  This takes about 22-28 minutes.  When the meat is very very brown all over, place them in an oven.

Heat about 2 cups of water in small saucepan until hot.  Pour the water into the sauté pan that you used to brown the rouladen and scrape up the drippings.  Eventually, this will be the gravy.  Pour this sauce over the meat in the dutch oven.  If you didn’t get everything from the pan, add a little more water, scrape again and pour that over the meat.  Oma says this is very important.  Add enough water so that it covers about 2/3 of the meat.

SIMMERING

Bring to a boil on the stove top, then reduce heat, cover and simmer very low for 1 1/2 hours.  After the meat is tender, remove it to a plate covered with foil to stay warm.

GRAVY

Whisk together 1/4 cups flour and 1/4 cup water until smooth.  This mixture will be the consistency of cream.  Turn the heat off on the pot and add about 1/2 this mixture to the pan juices whisking until it is incorporated.  Then turn the heat back on and simmer until it thickens.  Just before serving, mix in approximately 1/4 cup of sour cream (optional).  Taste for seasoning.

Guten Appetit!

https://www.livinthepielife.com/2011/02/omas-old-fashioned-rouladen/

You Only Live Once

South Africa is just one of the most beautiful jewels. From the north to the south, put on your adventure shoes, sleep over at breathtaking places and make each adventure a memorable one.

When taking an African Safari South Africa tourism has a secret weapon, and it’s the Kruger National Park with its intricate network of private game reserves or just make time and take the beautiful Mother City by its horns. (Cape Town)

Some interesting stuff to put on your to-do list:

WINE TASTING IN A “CAVE” AT KLEIN ROOSBOOM BOUTIQUE WINERY

Take a scenic Sunday drive along the Tygerberg Valley Road to Klein Roosboom and opt to have your tasting in one of the “caves”. Apart from the fact that the wines really are magnificent, you’ll get to experience them in a truly unique way.

ZIP AROUND CHAPMAN’S PEAK IN A CLASSIC (OPEN-TOP) SPORTS CAR

It’s the stuff that memories (and killer Instagram opportunities) are made of. Nothing beats the feeling of the wind through your hair and the sun on your face as you cruise along the road in a cool car with breathtaking views along the way.

YOGA ON A TIDAL POOL WITH SUP YOGA

The outdoor setting, gently lapping water, and endless ocean views enhance the overall experience. Plus, you get to go for a refreshing swim while you’re at it (several, in fact, depending on how often you lose balance).

RIDE A STEAM TRAIN TO CERES

The old beauty passes through the picturesque Witzenberg and Michell’s Passes en route to Demeter Station in Ceres, allowing passengers to enjoy the sights from the comfort of the spacious Lounge Cars, which were restored and refurbished in preparation for the 70-year-old train’s return to the rails in 2015.

HOP ABOARD THE FRANSCHHOEK WINE TRAM

You’ll get a glimpse into 300 years’ worth of rich history, while you sip in the views (and vino, naturally!)

All of Africa’s iconic safari species makes Kruger one of the world’s greatest wildlife-watching destinations.

Bush Walks:  Nothing can possibly beat the heart-stopping excitement of tracking rhino, elephant, and lion on foot through the heat of the bush.

Bird watching:  Bird lovers can look forward to seeing more than 400 bird species in their natural habitat.

Bush drives and nature walks:  Guided bush drives and nature walks get you up close and personal with the majesty that is the Kruger National Park.

Hot Air Ballooning and Helicopter Flights:  For the adventurous at heart looking for a unique way to experience South Africa’s most beautiful countryside, you can enjoy the majesty of the Kruger National Park through hot air ballooning and helicopter flights.

These are only a few of the many exciting activities that will keep you thoroughly entertained during your stay at the Kruger National Park.

Enjoy life and live the journey!

Sources:

https://insideguide.co.za/cape-town/unusual-things-to-do-in-cape-town/

https://lukimbi.com/2015/05/14/kruger-national-park-game-reserves/

Photographic Safari

photographers

The Kruger National Park is legendary, known throughout the world for its diversity of species and dramatic landscapes.

With easy access to the park and a vast selection of accommodations and regions to choose from the Kruger Park is a photographers dream.

The diversity of habitats in the park, from open savannas to lush riverine forests, allows photographers the benefit of selecting preferred landscapes for their photographs. The animals in the park have adapted to the presence of vehicles which gives photographers many opportunities to get that special shot.

Equipment:

The Kruger Park is the ideal place for amateur photographers and professionals alike and any size and makes of equipment will bring results. In fact, it is not uncommon to see people using their cellphones to take pictures, so close are the animals at times. For the person wanting the best all-around lens for the park then a 300mm lens is recommended to get those just out of reach images but the Kruger is truly the ultimate park for everyone when it comes to taking wildlife pictures.

Stunning Scenery

There are a number of dramatic places in the park to stop and take photographs, including somewhere alighting from the vehicle is allowed. This adds to the attraction of Kruger as a great photographic destination. A network of roads, known as drives, traverse the park and all provide something special for the photographer. Wooded savannahs open into grassland and scenic forest roads lead to rivers, with new delights at every turn.

On guided game drives, your safari guide will stop at scenic spots for you to take photos. You will also get a chance to take some amazing wildlife photos.

Do’s and Dont’s of Photography in Kruger

  • Respect the environment and wildlife
  • Respect other patrons in the park
  • Take only pictures and leave only memories
  • Only alight at designated places
  • Obey the Park rules – they are there for a reason

http://www.krugerpark.co.za/Kruger_Park_Travel_Advisory-travel/photography-kruger-national-park.html

 

Grilled Cheese Sandwich

sandwich

Bread, butter and Cheddar cheese

Here’s a way to make this classic sandwich in a nonstick pan:

Ingredients

Directions

Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

Tip:

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

KAROO CUISINE

eating

Eating and drinking in the Karoo is a culinary experience not to be missed.

The Karoo is a large area with many towns! The region offers a variety of traditional and wholesome Karoo dining experiences to suit all tastes and budgets! From the deliciously diverse flavors of South Africa’s indigenous and multi-cultural rainbow cuisine to culinary specialties from all over the world.

The Karoo is well known for its Lamb.

It is believed that Karoo lamb is tastier and more flavorsome than lamb from other regions, the reason being the different types of shrubbery which the sheep in this region feed on. The fragrant bushes in the Karoo impart an unmistakable ‘herbiness’ to the lamb. Here, the sheep roam freely on farms eating the Karoo vegetation to their heart’s content!

Braaivleis (BBQ): The word braaivleis is Afrikaans for “roasted meat.” The word braai (pronounced “bry”, rhyming with the word “cry”; plural braais) is Afrikaans for “barbecue” or “roast” and is a social custom in South Africa, Namibia, Zimbabwe, and Zambia. It originated with the Afrikaner people but has since been adopted by South Africans of many ethnic backgrounds.

The word vleis are Afrikaans for “meat”.

Bobotie: Bobotie, a staple of South African cuisine. It is believed to have originated with the Dutch and gets its name from the Indonesian word “Bobotok”. Bobotie has been part of the South African cuisine since about the 27th century. Back then it was made mainly with mutton and pork which were combined.

Nowadays it is usually made using either beef or lamb mince. Dried fruits such as raisins and apricots can also be added. Flavored with mild curry, the mince is then topped with a milk and egg mixture and baked in the oven. Usually served with yellow rice with raisins.

http://www.south-africa-info.co.za/country/article/279/karoo-cuisine