After years of working on the road and eating crap food I sat down and wrote a cookbook - mainly based on ingredients you can (or rather cannot get) in West Africa.
This came after been served the worse meal in history - a 1.25lt can of tomato concentrate poured straight over pasta (which was so overcooked we had to cut it!)!
It is amazing what you can cook in the great outdoors, all it takes is a bit of planning into kitchen equipment, basic ingredients and time.
Now I am based in East Africa options are endless. I do everything from homemade lasagna (can buy lasagna sheets or make own), fillet steak wrapped in bacon cooked over an open fire, roasts to pig on the spit.
One entree which people are most amazed about is a camp version of fried camembert cheese.
take a packet of laughing cow (happy cow or processed cheese individually wrapped in little triangles)
- take the wrapping off and dip in egg then roll in breadcrumbs and straight into hot oil. Fry quickly on both sides (just enough to heat through). serve with cranberry jelly (or mixed fruit jam) on a bed of lettuce with a few slices of baguette or toast.
Tastes just like camembert but as it is processed you can keep the cheese without refrigerating it for months. And noone knows it is not camembert cheese!
The cookbook is basic but it is what I have cooked over the years for groups of up to 30 people mostly on open fire. to download go to
http://www.africaexpeditionsupport.com/exp_sup.htm
on the right hand side column is a link to the cookbook.
