CSR Camping Recipes

Stock up your cooler with a few ingredients that will make cooking on a camping trip easy and delicious.

Here are a few traditional and hearty recipes (with a twist) to get you started. Just because you are camping does not mean that you should go without great food.

CSR Camping Recipes


This version is very easy to make, all you need is a couple of ingredients and a standard sized cast-iron pot with a lid. While you are waiting for the coals to form you can start by mixing all the ingredients together.

INGREDIENTS Beer Pot Bread Recipe

500 g self-rising flour
1/2 teaspoon salt
20-30 ml sugar
1 egg
340 ml beer


Mix all the dry igredients together, then add the egg and beer and mix thoroughly. Bake for one hour in the cast iron pot, packing warm coals around the pot and some onto the lid.

Serve warm with a thick layer of butter and some apricot jam.
You can also add sundried tomatoes, olives or biltong to the mix before putting the pot onto the coals.


This recipe is sure to get the whole camp site coming over to your tent. Perfect for those cold nights when you need something to warm you from the inside.
(serves 4 - 6)

INGREDIENTS Beer Pot Bread Recipe

Basmati / large parboiled long grained rice
1 kg. Mutton ( cut and diced into little square blocks)
2 x Onions - sliced 
3 medium to large potatoes (peeled & cut into medium sized square blocks)
1 x large tomato (cut & diced)
5 to 7 tbsp. medium / hot curry powder
Butter - between 3 & 5 tbsp.
Fresh ginger cut into a few pieces
4 cloves of garlic (sliced )
A tablespoon of coriander seeds (some crushed & some whole)
Half a tablespoon of coriander powder
A tablespoon of turmeric or more to taste
Teaspoon of black peppercorns (crushed) 
Fresh bay leaves 
A teaspoon of cumin seeds (to taste)
A pinch of nutmeg (to taste)
Salt to taste
About 250 ml of coconut milk or cream


Take the butter and put into saucepan. 
Add the sliced onions 
Place the pot high enough on medium hot coals   
While the onions are busy browning, mix half of the curry powder and some salt well and rub it into the mutton
When the onions start to brown add the mutton 
Cook over slow fire for about 30 minutes (or should you be indoors, in a pot on an ovenplate at medium-low heat) adding a about 750 ml water (watch that it doesn’t cook dry otherwise add more water later)
Mix all the rest of the ingredients (cumin seeds, nutmeg, peppercorns, coriander, turmeric, bay leaves, curry leaves, garlic, ginger and the remainder of the curry powder) and add it to the meat and onions
Add the tomato
Add the diced potatoes and mix the pot (one or two stirs) with a large spoon 
Let it all simmer for about one hour on slow heat (just check that it doesn’t boil dry or burn - if need be add more water)
When the gravy attains proper consistency add the small cup (about 250 ml) of coconut milk or cream / yoghurt / buttermilk and mix well
Simmer for another few minutes and the food is ready to eat.

Serve with basmati rice or extra-large parboiled long grained rice. On the side a tomato and onion salad, a bowl of chutney, some grated coconut and sliced banana can be served.


Probably one of my favourite camping recipes. Real easy and quick to make and also a good source of iron for the whole family. (serves 6)

INGREDIENTS Beer Pot Bread Recipe

1 kg chicken livers
1 big onion – chopped
200 gr coriander - chopped
2 cloves garlic – chopped
1 tsp. paprika
1 tsp. dry thyme
1 tsp. peri-peri powder
45 ml olive oil
1 juice and zest of lemon
Salt and pepper
250 ml cream
100 ml brand


Heat a cast iron pan on the open fire.
Add the olive oil and onion and fry until the onion is soft and translucent.
Add the garlic, paprika, peri-peri and thyme! Sauté for another 2 minutes.
Add the chicken livers and fry them while stirring continuously. When they are cooked with still a little pink on the inside, add the brandy and coriander. This gives a lot of flavour the livers.
Add the lemon juice and zest as well as salt and pepper.
Lastly add the cream and cook until the cream has reduced a little.

When the livers are done, serve on thick slices of toasted bread. Sprinkle a little grated Parmesan over the top.



This is a great way to cook up leftover braai meat from the night before. If no meat is left over, a tin of corned beef can also be used. (serves 4)

INGREDIENTS Beer Pot Bread Recipe

15 ml oil
2 red onions, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
1 green pepper, de-seeded and finely chopped
300 to 400 gr leftover braai meat (steak, chops and boerewors)
½ tsp. ground coriander
½ tsp. cumin
½ tsp. red pepper
400 gr can of baked beans
400 gr can of butter beans
400 gr can of corn kernels
1 tbsp. balsamic vinegar
1 tbsp. sugar
Salt and peppe


Brown the onion, garlic and green pepper in the oil over medium-hot coals in a flat-based cast-iron pot. Add the braai meat and spices and stir until coated. Add the canned ingredients along with the balsamic vinegar and sugar and cook for 25 to 30 minutes until thoroughly heated through. Season to taste and serve with baked eggs over toast.


This recipe is really easy and perfect for a snack, starter or a main meal when on holiday in the bush or at the coast.(serves 4 - 6)

INGREDIENTS Beer Pot Bread Recipe

Large brown mushrooms
Coarse sea salt
Mixed peppercorns – grinded
Cream cheese – Spring onions and chives
Cheddar Cheese grated
Fresh chillies – green and red

If you are going to prepare it on a fire then you will need tinfoil to wrap it in


Wash the mushrooms in cold water with salt and then let it stand for about two minutes on sieve to let all the water drip out
Grated cheddar cheese
Cut chillies open lengthways and remove all seeds – then wash carefully – the removal of the seeds will take most of the burn out of the chillies
Now cut the chillies into small pieces
Spread some cream cheese onto the mushrooms
Place the cut chillies on top of the cheese – only about 3 to 4 pieces on every mushroom evenly spread

Place some grated cheddar cheese on top – cover the chilllies completely


Cover the grid with tinfoil
Spread a little butter at the bottom of each mushroom
Place the mushrooms on the tinfoil
Place tinfoil over the mushrooms with some space above so that the tinfoil does not cling to the cheese
Grill over medium hot coals until the cheese is completely melted


Nothing says master chef so well than a perfectly cooked oxtail potjie. The perfect potjie to serve your future father in-law just before you ask for his daughters hand in marriage. Even better if you take him on a safari when asking permission.
(serves 4 - 6)

INGREDIENTS Beer Pot Bread Recipe

2 onions, finely chopped
2 cloves garlic
Olive oil
1 kg oxtail pieces, as lean as possible
3 carrots
1 small butternut
1 tin cherry tomatoes or whole peeled tomatoes
250 ml red wine
1 litre beef or vegetable stock
2 tbsp. flour
2 tsp. mixed herbs
1 tsp. salt
1 tsp. paprika
1 tsp. coriander
1 tsp. course ground black pepper
1 sprig parsley, chopped
1 tbs. chives, chopped


Put flour, salt, paprika, coriander and pepper into a plastic bag and toss together with oxtail pieces so the meat is evenly coated. Heat a generous glug of olive oil (about 3 tbs) in a large flat-bottomed potjie or heavy bottomed pan. Add onion and garlic and fry for a few minutes until just turning brown. Add the floured oxtail and brown all over. Retain seasoned flour left in the bag in case you need to thicken the stew later.

Once the meat is sealed, add red wine, mixed herbs and half the stock. Cover the pot and cook slowly on a very low heat for three hours. (This meal is best cooked with a few beers or a good bottle of wine to hand and some mates to help pass the time)

Every so often, check to see that there’s enough fluid and add stock to prevent it drying out. The meat should be covered but not drowned. After three hours, add the veggies and cook for another hour until they’re cooked and beginning to disintegrate into the gravy. Keep checking to ensure there’s enough moisture. When ready, sprinkle chopped chives and parsley over the stew and serve on a bed of rice.