Ek het mos net by die huis gekom na ’n intensiewe kooksessie vir die Gill College-merksentrum by Bellevue-koshuis in Pauletstraat, so 200 meter anderkant Paulet Huis, toe my foon lui. My are borrel sommer van excitement toe ek my broer B se stem hoor en hy my nooi vir ’n fishing trip na !Khukaǁgamma/Sondagsrivier, net so 140 odd kilometer weg van Summo.
Die rivier was oorspronklik deur die Inqua Khoi-mense benoem as !Khukaǁgamma – “the waters with the spirit of abundance” – omdat die rivierwalle altyd grasgroen is ten spyte van die terrein waardeur dit loop.
Sondagsriviermond is spectacular op sy eie en is een van my gunsteling fishing spots. Hulle sê dit is ook ’n lekker swemplek. Ek weet nie so mooi daarvan nie, want die local vissermanne sê daar swem ’n groot ukrebe – haai in isiXhosa – rond. Ons vissermanne praat sommer van “gebes”.
!Khukaǁgamma/Sondagsrivier,
Die oorsprong van die 250 km lange Sondagsrivier is in die Sneeuberge – Kompasberg, die hoogste bergreeks in die voormalige Kaapprovinsie – naby Nieu-Bethesda.
Anyway, so is ons toe sak en pak af na Pearson Park in Colchester met net die nodigste camping gear. ’n Man het mos nie meer nodig as visstokke, tent, slaapsak en drie cooler boxes vir dop en chop, ys en a nie. Ou Bear Grylls sou trots wees op ons.
Broers: Gilbert en B (Jacques) van Zyl
Na ’n redelike gesukkel met die opslaan van B se tent – van die pegs en toue was missing – moes ons eers ons dors les met ’n yskoue bier. Okay, dit was twee (of was dit nou drie vinniges?) voor ons ons lyne is die water kon kry en begin vuur maak vir supper. Nie wetend of ons ’n vis gaan kry vir supper nie, het ons besluit op ’n gebraaide lamrib met garlic & herb potatoes en ’n braaibroodjie, want wat is ’n braai sonder ’n braaibroodjie?
O, en van nature het ons ons ou vriend Olof ook genooi – Olof Bergh Solera – want wat is nou meer gesellig as om om ’n kampvuur te sit saam met mense na aan jou hart?
Gilberto’s gaúcho (Argentian cowboy) style lamb rib
Braaied lamb rib
Ingredients:
1 x lamb rib (usually about 275 g per person)
fresh lemon juice from a large lemon
salt and pepper to taste
Method:
Rub both sides of the rib with salt and pepper to taste.
Squeeze fresh lemon juice over the rib and marinate for an hour.
Braai the rib in an upright position next to medium hot coals for about 2 to 3 hours.
Garlic & herb potatoes
Ingredients:
2 tbsp olive oil
1 tbsp butter
680 g baby potatoes
2 onions, chopped
2 garlic cloves
½ tsp chopped fresh rosemary
¼ tsp dried tarragon
¼ tsp dried oregano
1 tbsp chopped fresh parsley
¼ tsp salt (or more, according to taste)
¼ tsp pepper (or more, according to taste)
Method:
Place potatoes in a flat-bottom cast-iron pot, cover with cold water and cook for about 20 minutes directly on the coals till soft (lid on).
Strain the water and remove the potatoes from the pot.
Place the pot back on low coals. Heat oil and sauté the onions.
Place the potatoes flesh down in pot.
Add spices, herbs and butter. Fry the potatoes.
Flip the potatoes continuously till golden brown.
Braai toasties
Ingredients:
4 slices of bread
butter
8 slices of tomato
2 hands full of grated cheese
½ onion, thinly sliced
mayonnaise
sweet chilli sauce
salt and pepper to taste
Method:
Spread butter on one side of each slice of bread. Place half of the slices butter side down on a cutting board or braai grid. Spread sweet chilli sauce and mayonnaise on the other side of the slices.
Add cheese, tomato, onion, salt and pepper. Top each sandwich with the other slice of bread (with the butter on the outside). The butter will give the toasty a nice golden-brown colour.
Braai over mild coals, regularly turning the grid until both sides of the broodjies are golden brown and the cheese is melted. Be mindful as it takes only two sips of Olof Bergh and Coke to burn your toasties.
Photos: Gilbert van Zyl
Gilbert van Zyl is the chef who treats our writers with his love for food, in abundance. Gilbert hails from Velddrif on the West Coast, but worked for years at Queen’s College in Queenstown, before he moved to Somerset East. Except for his involvement with the Foundation, he owns his own catering business.
