Zulu Bread. Cheese and White Onion.

For our anniversary this year the hubbie surprised me with a tented walking safari. It was completely out of this world.  We stumbled across a lioness and her cubs (we are talking 2 metres away), following which she promptly told us to back off with the most incredible continuous growl.  Purring it was not.

We also came face to face with rhinos and their young, which saw the guide whisper 'hide behind a tree if they charge...'  Trying to translate that via sign langauge to some Polish men while also choosing my tree was a pretty hair raising comedy.  Anyway we survived and weeks later I’m still overwhelmed by how wonderful it was.  The tents we stayed in were permanent, with a fire to sit around in the evenings and a gentle Zulu cook called Sipoh.  Every afternoon we would come back to a huge and completely delicious cheesy loaf Sipoh called Bush Bread.  Apparently it has been passed down through Zulu safari cooks for years.  I asked for the recipe and noted down as best I could, although a lot was lost in translation, the lack of scales made it pretty difficult and I later realised I had no idea what consistency of dough to be aiming for.  I had one huge failed attempt of recreating the bread when we returned.  It was completely disgusting but has luckily made some great breadcrumbs for the freezer.  Second time around I engaged brain and rather than following my notes precisely I channelled thoughts of making cheese scones at home (my mother has the best secret recipe).  I went for a wet scone consistency and changed the levels of ingredients, added a few of my own and hurrah we have success. It might not be exactly the same but it tastes pretty damn good and will remind us of an amazing few days.

Ingredients (one large loaf)

500 g self raising flour

40 g butter

pinch of salt

1 tsp cooking oil

1 tsp caster sugar

35 g thick white onion soup powder, made to a paste with a little milk

275 g mature cheddar cheese, grated

pinch of cayenne pepper

1 tsp Dijon mustard

450 g buttermilk

1 egg

1 tsp mixed herbs (optional, I had run out so omitted them)

Method

1. Preheat the oven to 180C and grease and line a medium load tin with baking paper, or grease and coat with flour.

2. Rub the butter into the flour and salt, then make a well in the centre and add the egg, oil, sugar, onion soup paste, cayenne, mustard, buttermilk and herbs if you’re using them.

3. Use a fork to stir the mix starting from the centre and gradually working your way out until all the flour is mixed in.  Then add most of the cheese and knead in with your hands.

4. Place the dough on a lightly floured work surface and shape into a loaf tin shape.  It should be quiet a wet dough.

5. Pop in the tin, sprinkle over the remaining cheese and cook for 1 hour 20 minutes.  Cover with tin foil halfway if the cheese is starting to burn.

6. Allow to cool in the tin for a few minutes then turn out and cool on a wire rack.  Serve slightly warm with butter.

Delicious. But best eaten on the day of making if possible, it's wonderful with a homemade soup or stew, but definitely spread with a good dollop of salted butter.  Oh and the leftovers would also make a great  base for my Marmite and cheese bake...