Tag Archives: Food

Cape Agulhas Revisited

With a heavy heart we finally leave Cape Town. We have reached the geographical "final destination" of our Transafrican adventure and our Landy "Nyati" we have handed over to Duncan Johnson from "African Overlanders" to be container-shipped within the next couple of days.


It is always hard to say goodbye ... even though it is "just" a car and only for some few weeks! Such a sturdy and reliable car!


The last three weeks were again packed with many more interesting and exciting personal encounters. Cape Town, we will come back! For sure!

Everything that comes now is emotionally - both euphoric and melancholic - and geographically already "homeward bound" ... a higgledy-piggledy roller coaster!


With a very inspiring stopover at the boat-builders "Scapeyachts" in Somerset West we once again drive to Cape Agulhas, this time in a strangely "low-on-the-tar" rental car.


Our rental car ... nice, but lowslung ... we felt the skin on our backsides was in danger!


During this visit we only briefly visit the iconic "Cape Agulhas Backpackers", as we stay with Erin and Malan, the owners of the backpackers, who had invited us to their place at the end of our last stay here some weeks ago.

Cape Agulhas is exactly the right place after so very impressive weeks in Cape Town ... sedately-quiet but together with the "locals" not at all boring.

Inside Braai ... don't know why it is not normal in German houses to have a proper fireplace!?

The girls all-time favorites: chocolate bananas directly out of the fire!


... no words! ...


On our first day we relax in front of the burning and crackling wood in the fireplace while outside a storm blows with horizontal rain hitting the windows - typical North Sea weather. The kids, our two and the twins Daniella and Isabelle, play cheerfully as if they have known each other for years now, and friends, neighbors and family just pop in - wonderfully uncomplicated! Maybe even a bit like at home on our little German sandbank-island Spiekeroog!

The next day the girls spend shopping at the café of a fancy, newly re-opened beachhouse-deko-shop ("Potpourrie") while the men work on their notebooks.

Because the next day is expected to be a sunny one, we are easily persuaded by Erin and Malan to stay another night.

We spend that day together with our host-family and their border collie "Lava".


We go on a long beach walk in the sun and plan to have lunch at the wonderfully rustic beachside-restaurant "Pelican" where all the locals seem to meet and we properly stay out late boozing with seafood at its best, a couple of good drinks and amusing company.


Mmh, lekker! ... The abalone is farmed!


Erin's father picks up all the 7 children of the complete "extended family", now including our two daughters, to have a pancake-game-party at the grandparent's place.

For us this actually ends up with thronging in a very compact car hopping from one party to the other where we meet even more interesting people.

Late in the evening we pick up our sated and tired children, who fall into their beds immediately when home ... and sink in even some more in front of the warming fire in the fireplace.


On top of the southernmost lighthouse in Africa!


If we hadn't continued traveling the next following day, we would probably get caught here. This immense warmth at a so wonderfully relaxed place is sooooo very good for us now!

But we also want to spend a lot of time together with our friends Stan und Anne Weakley ("Slowdonkey")) and their family in Chintsa near East London, especially so due to the fact that Stan was traveling in Angola during our last visit.


We met Stan and Anne in Ethiopia, then again in Kenya, met Anne in Chintsa some weeks ago ... and now it's time to get together again including Stan!


We drive on an eastward course through the beautiful "Karoo" and have a short stoppover in Oudtshoorn at the "Backpacker's Paradise". It is so very cold (around three degrees Celsius), the ostrich-dinner is so very tasty and the gregarious round around the fireplace is so nice that nobody actually wants to leave their seats!

Overland Cuisine – the “Dutch Oven” or “Potjie”


In this post we want to introduce one of our most valuable (and also the heaviest) pieces of cooking gear, the "Petromax Feuertopf".

These iron cast pots are also called "Dutch Oven" (mainly in north America), "casserole dishes" (in some English speaking countries) or "Potjie" in southern Africa.

The "ancestors" of these pots travelled with the first white settlers to the American "West", went across the sea with Jan van Riebeeck and today can be found in almost all households all over southern Africa.


Anouk's enamel "Quarter Potjie" ... She loves cooking veggies for our braai in that.


There are various different sizes and varieties and "relatives" of the Dutch Oven can be found in many countries, e.g. on the Balkans and even in Australia.

Special for our "Petromax Dutch Oven" is the flat bottom which is good for baking bread, and the lid, which can also be used on the fire as a pan. It is also possible to add hot coals onto the lid when the "Feuertopf" is in the fire to have heat both from above and below.

The history of the "Dutch Oven" goes back to the 17th century, when these pots were made in northern Europe, the best pots actually to be found in what today is The Netherlands. That's where the name "Dutch Oven" originates.


In Southern Africa, every family has their own traditional and favourite version of "potjiekos", a kind of stew, but unlike a typical stew, "potjiekos" is not stirred in the cooking process. Instead the ingrediences such as different kinds of meat and vegetables spiced with the typical Dutch-Malayan-Indian-African variety of spices are added one after the other in different layers which are not supposed to mix. The cooking process is generally slow using a constant but rather low heat (which is distributed equally by the cast iron pot). As only very little sauce or water is used (sometimes also beer or other alcoholic beverages), the ingrediences in the pot are rather steamed than boiled.

The atmosphere around a campfire with one or more "Potjies" bubbling along in the fire is very social and it always feels a bit like "witchcraft" with a big black pot in the fire.


There actually is a great variety of different meals which can be made in a "Dutch Oven": stews, pizza, bread, rolls, gorgeous ratatouille ... the list could continue endlessly here.

Stephanie from the French "KUMP" family presents her perfect Potjie bread ...

Baked potatoes from the Dutch Oven ... just add a layer of coarse salt on the bottom and put the clean potatoes on top ... after about 30 minutes they are just perfect!

We want to introduce three of our favourite dishes here:


We can tell you: these rolls for breakfast ... just gorgeous! Unbeatable!


Our freshly baked bread rolls which are great for breakfast ... See our post from Hungary in 2014 with a recipy for the rolls and also for Hungarian "Lesczo".


Veggie casserole - one of our favorite dishes!


At home but also when traveling we really like different varieties of veggie casserole. After greasing the pot, we add layer after layer of fresh vegetables (we actually prefer eggplant, onions, garlic, mushrooms, bell peppers and tomatoes with already boiled potatoes) spice it well, add some cream, water or broth ... top everything up with loads of cheese (favourably Swiss cheese like Gruyere, but Cheddar also works quite well), close the lid of the pot and let it simmer for 30 to 45 minutes. If you want, you can also add a layer of feta cheese.


Everything you need for "Biltong-Sauerkraut Pot with Boerewors"


On "Eisgaubib", our Namibian friend's farm, we created a new "Germibian" potjiekos recipy we call "Biltong-Sauerkraut Pot with Boerewors".


Frying the onions ...


After the pot is put in the fire and greased with coconut oil, we first fry the onions, a bit later adding the sliced potatoes (raw), frying and stirring until the onions and potatoes are turning slightly brownish.


Adding the potatoes and frying until everything turns brownish


After that, you add a layer of sauerkraut, one with as much fine cut biltong as you like (we prefer spiced Oryx actually), and another one of sauerkraut.

After the first layer of sauerkraut add the biltong and then another layer of sauerkraut.

... adding more sauerkraut!

We don't add water or broth but a good mug of a fresh and fruity white wine (depending on how you like your sauerkraut, this can be from dry wine to sweet).

... let it simmer ... and relax with a glass of beer or good red wine for a while!

Fresh "Boerewors" ... that will add a lot more southern African flavour to the sauerkraut.

You close the lid and let the potjie simmer for about 40 minutes and then add the Boerewors on top to be finished within the next ten to twenty minutes (you can of course also braai the boerewors instead and just put it on top of the potjiekos when serving).

Ready to serve ...

Lekker ... Germibian potjiekos!


Have one or two glasses of "Camelthorn Weizen" to go with our "potjiekos" ... purely Namibian and certainly one of Mischa's favorite beers!


One variety for the cheese lovers is adding a layer of cheddar or other cheese (favourably Swiss cheese again) on top after about half an hour after having started the cooking process.

To make this dish more "traditional", one could start with frying meat (preferably Orxy, Kudu or beef) in the pot until it is brown, then add the onions and fry them together with the meat for a while, and then add a layer of potatoes and continue as above.


Even though our "Dutch Oven" is a really heavy piece of gear and consumes quite a large portion of the very imited space in our Land Rover, we still would not want to travel without it. The older it gets also the more patina it gets and the food prepared in it will be getting better and better.

Just make sure that you only use hot water and a sponge for cleaning and that you dry it immediately after cleaning and add another layer of oil inside and outside. It will last a lifetime!



When we are down in South Africa, we will certainly buy one of the typical round-bottomed "Dutch Ovens" everybody uses here in addition to our "Petromax Dutch Oven".

So how was … East Africa?

Eine deutschsprachige Version dieses Eintrages gibt es hier

In the meantime, we have left East Africa, drove through Zambia and have reached Namibia ... time to reflect on and describe the differences between the two large African regions, Northern Africa and East Africa ...

After we had spent several months in Northern Africa, East Africa - beginning with Kenya - was very relaxing right from the border.

As beautiful as we think Northern Africa is and as intensive our encounters with its people in Egypt, Sudan and Ethiopia were, as beautiful and impressive it was to again drive through an isolated and green landscape and being allowed to meet the open, relaxed and cheerful people along the roads.


What a relief! And not every square meter is inhabited!


That Kenya and Tanzania are somewhat different, we instantly realized when we saw so many "mixed" couples and families. Without wanting to accuse the people in Northern Africa as being racists, one can say that the more conservative orientation of the people in these countries rather leads to a situation that culture, religion, but also the colour of a person's skin often lead to segregation instead of supporting contacts.

Impressive for us were the big shopping malls in Kenya which reminded us rather on the US than on Africa. The security guards with their automatic guns searching us for hidden weapons at the entrances and exits did in no way disturb, upset or frighten us. After in Northern Africa - even though we are quite open when it comes to different food - we had really missed especially cheese, sausages and good meat, but also chocolate and good wine, suddenly we were back in a culinary paradise. In spite of the high level of prices we indulged in French and Swiss cheese again ...


Our only cheese in Ethiopia ... brought from home by Mischa's mother.


But, in Tanzania - apart from the very few exceptions in the (very few) supermarkets in Arusha, Tanga and Dar es Salaam - the supply situation with familiar European groceries was a thing of the past again. And even in the supermarkets in these cities, what was offered was rather poor ... and expensive (i.e. a piece of the cheapest Gouda cheese sometimes was over 10€!)! At the same time, it is possible to get fresh fruit and vegetables at nearly every corner and also basic foodstuffs such as pasta and rice.

In addition to the high level of prices, also the national park fees have really surprised and startled us: if you want to enter the world famous Ngorongoro Crater with your own car and two children (in our case one of the cildren being below five years of age and thus free of charge), you have to pay a solid US$530 to US$580 PER DAY for entry (including entry to the crater itself), the car and camping. Absolutely ridiculous!


The Ol Doinyo Lengai ... near the Ngorongoro but less crowded and less expensive!


Tourists should try to inform themselves about other national parks and maybe decide on visiting these smaller and less touristy parks such as the Ruaha National Park, where you maybe see less animals at the same time, but don't have to share your experiences with a dozen of other safari vehicles full of other tourists taking photos of the same pack of lions at the waterhole. In East Africa tourism seems to be concentrating nearly completely on the high-priced segment of Safari-tourism and thereby completely neglecting the individual tourists. But exactly in the individual segment of tourim intercultural encounters and connected with that cultural exchange and understanding are more "normal" than in the rather "posh" segment, where you nearly rarely have an eye-level communication between guest and employee. A rather high percentage of the money spent for these holidays will end up in the hands of the owners of big international hotel and safari businesses. Individual tourists on the contrary buy most of what they need at the smaller markets, in small shops and thus spend their money where it should go to and where it is needed: with the "ordinary people" ...

Encounters ... How to make Swahili Crayfish

Encounters ... Meeting Adam Mkwawa, the Chief of the Hehe.

But especially because of this difference, individual tourists will quite often get preferred treatment by the "locals" and there are uncountable chances of intensive personal encounters. There are always at least two sides to each story!

One aspect everybody warned us against before traveling to Africa and especially to East Africa was the supposed corruption of policemen and military in Kenya and Tanzania. But - was it luck? - we didn't experience even one awkward encounter with members of these groups of persons. On the contrary, we were always treated corteously and friendly, sometimes even amicably. In Tanzania this might be because John Magufuli, the new president, has taken the cause of fighting the corruption in his country and the wealth grab of certain groups of persons connected with that..


John Magufuli, President of The Republic of Tanzania (source: www.bloomberg.com).


But he has made several other right decisions: He has, for example, reduced the costs for the celebration of the country's independence from a planned US$ 100,000 to only US$ 7,000. Politicians cannot travel abroad with a large entourage at government expense anymore, but have to use economy tickets and all international travel of civil servants has to be authorized personally by the president himself. Those who do not follow this doctrine are fired! Due to this policy, slowly but steadily the government coffers are filling and the money can be invested in hospitals, schools and in an improvement of the infrastructure. Every Saturday all civil servants have to collect garbage on the streets and in the countryside to make their mother country more beautiful. ... Corruption or personal enrichment of civil servants also lead to a prompt dismissal. Everywhere in Tanzania we have met people who felt encouraged by their president and there is a great spirit of optimism. The new president's popularity especially with the ordinary people is immense! In some way the policy of the new president has a rather unifying effect on Tanzania's inhabitants. Does this development in Tanzania lead to a respective media coverage in Europe? We don't know but fear that the majority of news are still negative, simply because they sell better.


Looking back on East Africa, we can say that Kenya and Tanzania have impressed us so deeply and were so wonderful to travel in that we can more than imagine coming back and discovering these two countries in more detail at some other point in time.


Overland Cuisine

Cooking on the beach in Albania. Before ...

... and after. Yummy!

Who said that camping or overlanding and great food don't "fit"?! This was (part of) our Christmas Dinner in Kilifi, Kenya in 2015!

Gateau de Pancake á la Pettersson & Findus ... Anouk's birthday cake for her sixth birthday.

People who know us personally know that the things we really love are creative cooking, enjoying good food and experiencing new recipies and ingredients. Some now might ask themselves whether this passion can go along with overland travel or whether we have to live on canned food on the road just like "backpack tourists".


Our "kitchen".


Of course for our travels we have chosen a really good equipment to be able to cook tasty and varied food everywhere we go.

The "Kitchen Box" - and somebody seems to be waiting for something!

We would never leave home without a box full of good spices!

This equipment we store in our Zarges-Kitchen-Box (a Zarges Universalkiste K470) and in three Rako-Boxes (two with crockery and cutlery and one full of spices - only that the spice-box is overfull already).


Everything packed out ... this really is a lot of stuff - call us over equipped Germans if you want!


Our valued Coleman Stove with the Coleman Oven and the Toaster ... would not want to leave home without it as well!

- A two flame Coleman Stove - running on petrol, because you can get it everywhere, it is cheap and effective and will also provide enough heat even in moist or cold climate or in great heights ... The handling, though, might be something you have to get used to. For the Coleman, we also have the Coleman Oven and a Toaster.

Our Dutch Oven and Pan ... heavy but good to have it!

- A Petromax Dutch Oven (also called "Potje"), which can be put directly into the fire to cook a vast number of great dishes, ranging from pizza to rolls (here you can find a recipy for rolls we made traveling to the Carpathian Mountains) and to veggie casserole or roast venison.

- A Petromax Pan, which can be used on the stove or directly over a fire.

- A Petromax Firebox, which provides a hearth fuelled by small branches of wood.

- A Petromax Hobo, which is so small that you can take it with you on hikes to make a tea, coffee or a soup.

Our small BBQ-grill ... for fanning the fire we use an Ethiopian fan.

Apart from these things, we also have a small fold-out barbecue grill manufactured by Esbit and a set of good German knives made by Zwilling in Solingen.

We love tea ... being nostalgic, we always use our enamel mugs from our home-island Spiekeroog.

We love a tea in the morning (and in our midday break, and ...), so we always have our East-Frisian teapot with us whereever we go (it actually was a wedding present) and also take along our beloved East-Frisian tea (Thiele Broken Silver of course!). Water we boil either in the Primus Kettle on the Coleman or using the Petromax Firekettle powered by small pieces of wood, leaves, bark et cetera (here is our review of the Petromax Firekettle).

It took us quite a while to find the right set of pots and pans ...

Trying to find a good set of pots and pans was a long and tiring process. Finally, after a lot of trial and error (and costs!), we decided on a Pot & Pan Set by the Italian company Brunner - being inspired by Swiss friends who used the same set. In these pots it is no problem at all to cook rice pudding, make wonderful breakfast pancakes and so on.


In the following weeks we every now and then plan to publish reviews on some of our cooking gear and also maybe share some recipies we cook with this gear.

Coffee or Tea?

Many people need a cup of good coffee for a good start into the day. In our case, we definitely need tea. Strong and sweet Assam tea! Typical and traditional "Ostfriesentee" (East-Frisian Tea)! Every morning! Boiling water in the camp early in the morning sometimes can be a really annoying task, especially when you've got to set up the stove et cetera first.


The Petromax Feuerkessel fk2 / Fire Kettle


Today, we try a new piece of gear which could simplify this process, the Petromax Feuerkanne fk 2 / Petromax Fire Kettle. Our first impression is that the Fire Kettle is quite big, which actually speaks against adding it to our gear as we need whatever space there is in the Land Rover.

The complete set-up consists of three pieces: the kettle, the fire bowl and an adaptor to add a "normal" kettle or pot on top of the Fire Kettle.


Little more than a handful of wood is needed!


For boiling one litre of water you only need about a handfull of wood. The kettle is double-walled, and so while branches, barks or pine cones burn and crackle in the fire bowl, the heat of the fire goes up through the inside of the kettle and brings the water inside the wall of the Fire Kettle to the boil.


The complete setup in action.


As soon as the water boils, the steam whistle starts whistling. In our case the start temperature of the water is 19.3°Celsius. To bring it to a boil, it takes only 4,5 minutes (our electric water boiler at home needs 3 minutes and 40 seconds). This speed really impresses us! ... At the same time the water in the pot on top of the kettle is heated up to 50°Celsius. If you need the hot water inside the Fire Kettle for making coffee, you can put a pot of milk on top to upgrade the coffee to wonderful latte macchiato.


Vietnamese - Ethiopian Coffee.

Ostfriesentee / East Frisian Tea

Latte Macchiato


Thanks to the three feet at the bottom of the fire bowl, the Fire Kettle leaves almost no traces of the fire behind and is steady whatever the surface. As we did not cut the lawn so far this year, minor damage is done to the vegetation.


The fire bowl.

Some traces left in the vegetation.


To sum up, the Petromax Feuerkanne fk 2 / Petromax Fire Kettle is an absolute winner, which definitely is going to travel with us to Africa in spite of it's size as it is really effective! What we still need, though, is a proper bag to put it in, as the insides of both the kettle and the fire bowl become really sooted.


We also tested the fire bowl to prepare Ethiopian coffee. But this process took longer than our "German patience" allowed us for now (more on the Ethiopian way of making coffee).


Roasting coffee beans.


What a perfume!


Thanks, Fräulein Anker!

Coffee the slow way – The Ethiopian Coffee Ceremony


Many Overlanders seem to be discussing about how to prepare really good coffee on the road as we figured out from a lot of other traveller`s blogs at the moment. We don`t drink too much coffee, so we do it the "slow way" whenever we want to have it! Here is how it goes!


As coffee is originally from Ethiopia it seems, it is obvious that you get the best coffee here. But, there is no good Ethiopian coffee without the proper coffee ceremony.

The first step.
Nobody here buys roasted coffee beans or powdered coffee and instant coffee would probably make every Ethiopian turn away in deep disgust! Here, people don't want to be in a rush when drinking coffee, but want to relax, meet people and talk, talk, talk.




Green coffee beans

Starting the roasting process

What you get at the market in Ethiopia are green coffee beans. To roast the coffee beans, they have to be put into a small pan and be roasted over a charcoal fire (best to be done with a traditional fireplace which can even be used indoors) until they have a dark-brown (not black) colour.

Roasting process nearly finished

Mmh, I wish you could smell this!

The fumes arising from the roasting coffee are really enchanting! (Maybe, that`s how Ethiopian girls beguile their husbands to be?)
Ethiopians believe that the fumes of the roasting coffee when blown into a person's face will bring luck and happiness to that person, especially every first day of the month (so luck and happiness will stay for the complete month) or whenever you or someone else does something for the first time or has birthday (luck and happiness will last for the complete year!).

The second step
After roasting, the coffee beans have to be crushed using a wooden mortar and a pestle until the beans have been turned into a relatively fine powder. ... It looks easy, but it is hard work (just look at Juliane`s face)!

By the way, we found out that the beans taste better if you do it like this with mortar and pestle instead of using an electric grinding machine ... or maybe that`s just pure imagination!

The main part
After the coffee beans have been processed into a dark-brown powder with a really wonderfull perfume, now comes the main part of the ceremony.
After pre-heating the beautiful traditional Ethiopian clay coffee-pot with enough water for the amount of cups needed over a carcoalfire, the coffee-powder is mixed with hot water from the pot and put directly back into the pot to boil for about 20 minutes.

If the water boils over, take away the clay pot from the fire and pour some of the coffee into a pot, immediately put it back and put the coffee pot back on the fire.

After about twenty minutes of boiling (you've got to make sure that the charcoal fire has the correct temperature, so that the coffee really boils - here, they do it by constant fanning, which really is exhausting), you put away the coffee pot from the fire to let the coffee-powder sink down.

After cleaning the small Ethiopian coffee cups (you can also use espresso cups) with fresh water, put two small spoons of cane-sugar into every cup.

For pouring the coffee into the cups, some people add a filter to the pot`s opening, but most people just fill the coffee into the cups without using it. Most important is that it has to be done from high above. We could not find out about the function of this, but maybe it's just for "show" purposes.

When serving the coffee, the oldest person is served first, then the guests and then the other members of the round according to gender (?), age and position.

Traditional coffee pot - beautiful


You want one? Go to Ethiopia!


The boiling procedure can be repeated another two times with the same coffee powder. The first round is called "Abol", the second one "Tawina" and the third one "Bereka". If you want, you can also add a few spoons of fresh coffee powder for the second and third time.

It is important that the clay pot has to be cleaned with freshwater only (do not use soap! never ever!).

To go along with the ceremony:
popcorn, peanuts, biscuits, watered beans or roasted cereals. Actually, anything that`s available goes with it in Ethiopia as they are not really fundamentalist when it comes to eating and food.  ... When Ethiopians want to make the coffee ceremony really festive, they burn incense at it, which makes the ceremony even more hypnotic!

... by the way ... did you know that Juliane drank her first cup of coffee here in Ethiopia! Get that, German coffee!

Slow Food

Freshly baked rolls directly from the Dutch Oven

This time, we are posting two recipies "from the road" ... Food, for us, certainly is an important part of the travel experience and we love to experiment with local spices, ingredients and recipes.

At the campsite "Ons Dorpke" in Kiskunmajsa in Hungary, actually the most familistic campsite we have experienced so far, we sat around the campfire with the Belgian baker Marc and his wife Ilona whose parents originally came from Hungary. In planning dinner for the next following evening, we decided to cook together and combine Lecsó, a typically Hungarian recipe, with fresh rolls baked in our Dutch Oven (we have a Petromax Feuertopf). The following two recipies were tested on that evening and proved to be a really tasty, simple and cheap meal that can easily be cooked over the campfire / in the campfire ... and wonderfully goes along with a bottle of good Hungarian red wine.

Home-made Dutch Oven Rolls:


  • approx. 800 to 900g wheat flour (that's what we used; I'm sure, you could experiment with other flours as well)
  • 2 portions of dry yeast (roughly the same as 50g of yeast; sufficient for 1kg flour)
  • 3 tablespoons of salt
  • water
  • (1 to 3 soup spoons of olive-oil if you want the rolls to be fresh for another day)

Mix the dry yeast with a glass of warm water and put aside. Mix about one third of the flour with water (if you want to add oil, it's the right time now) and knead it. Then add the yeast and work it in thoroughly. Knead the dough until it has an evenconsistency. Add more flour and more water. In between you add about 3 tablespoons of salt (don't do it before, as it will harm the yeast's activity!) ... At the end of the kneading process, the dough should have the consistency of well-chewed chewing gum (but it should not stick to fingers or the bowl you knead it in! ... if it does, the dough does not have the right consistency!). Let the dough rise for at least half an hour (it's better to give it some more time!).

Preheat the Dutch Oven in the fire for about five minutes (closed).

Cover the bottom of the Dutch Oven with oil and then add enough flour so that the bottom of the Dutch Oven is covered completely about 1 to 2 mm high.

Form small rolls (they should fit into your cupped hands) and put six to eight of them into the Dutch Oven. Dab the top of the rolls with water to give them a brown crust later. Give them enough space to rise.

Put the Dutch Oven next to the fire for another ten to twenty minutes, first one side and then turn around the Dutch Oven after about five/ten minutes.

Put the Dutch Oven in the hot coals and cover the Dutch Oven's top with hot coals as well. If the fire is too hot, add some water around the Dutch Oven (on the fire and NOT directly on the Dutch Oven as that would harm the cast metal!).

After about 15 minutes in the fire, the rolls are ready.

Preheating the Dutch-Oven

Unbaked dough pieces

Rising period

Dutch Oven in Fire

Fire too hot

Freshly baked rolls

Home-made Hungarian Lecsó


  • sunflower oil
  • 1 to 2 onions
  • white Hungarian bell pepper (one bell pepper per person)
  • tomatoes (one per person)
  • a small tin of tomatoe paste
  • water
  • Hungarian Salami (according to taste)
  • salt, pepper, bell pepper powder (sweet) (according to taste)

Fry the onions in the sunflower oil until they are brown and then add the bell pepper. Let it fry for some time and stir from time to time. When the bell pepper starts to get brown add the tomatoes and let the vegetables simmer for some minutes. Add tomatoe paste, some water, salt, pepper and bell pepper powder and then the sliced Hungarian Salami. Let the Leczo simmer for about half an hour with the lid open until it's ready to be served.

Leczo with roll