Hey you have to try this folks - it’s my wild adventures quick, gourmet tasting Goats Milk Halloumi Stew. It’s great after a long day’s hike amongst the Big 5. Everybody goes crazy for it - so will you.

It’s filling, healthy and extremely tasty. It’s a ‘comfort meal’ to be served around the camp fire on a chilli African night. It can be cooked on an outdoor barbecue or a ‘braai’ as we call it in South Africa, or on a (not too hot) low open fire under a watchful eye.

This is a delicate meal and needs lots of loving care and attention in the making. I would advise that you get some practice on your kitchen stove first, before becoming too adventurous with hot coals – fires are tricky.

Okay, time to salivate:

• 2 x 400 gram tins of chopped tomato (5 large fresh tomatoes are great if you prefer - blanched or straight)
• 5 Tablespoons of sunflower oil
• 2 Tablespoons Olive Oil
• 1 Tablespoon freshly chopped garlic
• 1 Tablespoon freshly chopped ginger
• Course ground black pepper to tast
• 6 Black Olives cut into quarters
• Salt (not too much because we also add soya sauce)
• 4 Tablespoons of tomotoe concentrate
• Half a cup of red wine
• Soya sauce to taste
• Fresh sweet basil leaves
• 1 Table spoon sugar
• 6 White Portuguese Rolls

How to Do it:

1. Place the sunflower and olive oil into a deep non stick pot
2. Heat the oil slowly (place a piece of tomoto in the oil - when it starts sizzling you’re ready)
3. Keep a very low heat.
4. Add the black pepper, wine, soya sauce, black olives, still stirring gently all the time (the ingredients must not stick to the pot)
5. Keep stirring from time to time until the sauce thickens
6. In the meantime, cut the Halloumi Cheese into large cubes, place in a bowl under a running tap for approximately 5 minutes to wash the sea salt off.
7. Dry the Halloumi cubes on a paper towel and add the ingredients in a pot.
8. Aff the tomotoe concentrate and stir in slowly
9. Cover pot and simmer on low heat until Halloumi starts to melt,becoming tacky and chewy.
10. Add basil leaves and serve in soup bowls
11. Dunk the rolls into the Halloumi stew and preferably eat like an African Wild Adventurer.
12. A good bottle of South African Sauvignon Blanc will enhance this simple but exotic meal.

I can’t take this any longer, my taste buds are running wild here – if you’re not going to make this stew right this minute, I am!