Cooking posh with basic african camp equipment

Here's where African Style cooking all began. I had two cast iron pots and arrived in Botswana in 1999. We camped in two tents and built an open air shower cubicle( actually a bucket bath cubicle!) and had a simple Pit Latrine. Life was simple and good. 

Perfectly cooked spatched whole chicken on the braai.

Once again, another Italian friend, Vito, helped me perfect this method of cooking chicken on the braai. It is one of the most difficult meats to cook successfully. It is either raw inside or blackened and bitter outside. My way, the flesh stays moist and even the joints on the bones are soft.

Casserole of Guinea fowl, Francolin or wild duck

 

Spatch Cock Chicken over The Coals and Fried Rice

Like so many South African recipes, this main meal is derived from many cultures. The peri-peri spatchcock chicken has sort of Mozambique overtones. The fried rice is not strictly African but might have influences of the Cape Malay cuisine of Cape Town.
I have combined the two dishes to make the main meal because they complement one another so well.
By the way..the three sirloin steaks tucked around the edge of the spatchcock on the grill was for a guest that preferred beef! They have nothing to do with this recipe and were merely basted with olive oil and fresh rosemary Italian style.