Travel photographer shares her campfire recipe

Do you know that recipe that is a success in the family? The one that guarantees to leave the dishes clean everywhere? The one that is simple and fast? Yes, that’s the one we want to share in our most recent feature, What’s cooking with Caxton?. In this series, locals tell us about their favorite recipes, from the easiest to the most inspiring, all in an effort to make your day delicious. You’ll never run out of great recipe ideas again.

Our second installment of the Highway Mail features delicious honey bread that intrepid photographer Heidi Christie cooks up in wild destinations.

Waterfall resident Christie travels a lot in her trusty olive green 4×4, affectionately called The Toad. Well-equipped for camping in remote and rugged locations without running water or electricity, Christie prepares delicious meals on the go. Recently returned from Kubu Island in Botswana, where she attended a group of photographers, the bush-chef says she loves to cook over campfires.

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She says: “The feeling of adventure and excitement every time I hit the road, with my thermos of hot tea by my side, never gets old. I am always looking for new places to venture out, cook delicious food and of course come home with brilliant pictures. When I head out into the wild blue yonder with a pantry full of delicious staples, promises of adventure, and good company, you never know who you’ll meet on your next trip into the wild.”

Heidi Christie on the roof of her 4×4, called ‘The Toad’, somewhere in Botswana. Photo: Emil von Maltiz

Christie says that her favorite destination is the following.

“Any wild or remote place you haven’t been before. I love Botswana in particular, but there is so much to explore in southern Africa that I couldn’t possibly pin it down to one destination. Namibia and the West Coast are on my list for next year and the planning will start soon,” she says.

Christie’s pantry essentials include: dhania, parsley, ginger, lemons, garlic, honey, onions, fresh chillies, curry spices, smoked paprika, nutmeg, macadamia nuts, fresh honeys, feta cheese, self-rising flour, eggs, canned sweet corn, meat when available, apple cider vinegar, balsamic vinegar, olive oil, butter, and salt and pepper.

Essential equipment for cooking over a campfire includes a Cobb, a braai grill, firewood, gas and charcoal.

Heidi Christie with her honey bread. Photo: Heidi Christie.

Heidi’s Cornbread Bush

Chop and caramelize a large onion with 2 teaspoons of garlic in a large amount of butter/olive oil. Season well. For flavor, brown as much as possible, then let cool.

Cut the corn into 2 honeys and reserve.

Combine in a bowl: 3 XL eggs, 2 tablespoons olive oil, ½ cup milk, 2 teaspoons salt. Beat together.

Add a can of creamy sweet corn, the cooked onion, fresh corn, and ½ teaspoon ground black pepper.

Add 3 ½ cups of self-rising flour and mix well.

Put in a greased and floured pan, sprinkle with smoked paprika and cook on the Cobb for 90 minutes.

All measurements are finger sucked, please follow your instinct.