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The Bush Kitchen Recipe

Bread sticks for every occasion!

We cater for a lot of different meal types here in our lodge, with a lot of emphasis placed on eating outdoors, bush meals by the river and making the most time for being out with wildlife. But we do not compromise on our food even if we are s


250g plain all purpose flour

7g dry fast action yeast

5g sea salt

160g tepid water

50g ugali/maize meal for dusting

Take a mixing bowl and add the yeast, salt and water together. Give it all a good mix together to get he yeast activating and bubbles starting to form.

Then add the flour into that wet mixture and begin to build up a dough.

When the dough has formed, shape into a ball and cover with a damp cloth and place in a warm window sill for 1 hour and 30 minutes prove.

After the proving your dough should have doubled in size, remove from the bowl and cut into about 9 little balls. Rolls this balls into sausage like shapes - think a mini baguette - place onto a tea towel in the window sill again for another 20 minutes to rise.

Then place on a greased baking tray/or non stick baking parchment and dust with ugali/maize meal. If you have semolina flour this also works very well.

Cook for 20-25 minutes in a medium heat oven. The outside should have a nice crust and the inside hot and light to eat.

These bread sticks are so unbelievably versatile, they can dipped into a lovely fresh white bean and parsley dip, a bowl of rich olive oil and balsamic vinegar, or sliced in two and filled with home made feta, basil leaves and roasted tomatoes and eaten as a mini sandwich!

Once you get confident with any bread recipe, the fun really begins, you can begin to add colour, flavours, infuse herb oils to bring a little flair to your table.

We love these as mid-morning snacks or things to be grabbed before a bush outing. With a world famous sculptor in our midst and two hungry children under 8 years old, this Bush Kitchen must always

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