Makumu's Recipe book!

Whole Grain Seeded Bread


  • 3 cups wheat flour 
  • 3/4 cup mixed seeds (sunflower, pumpkin, poppy) 
  • 1/2 jungle oats 
  • 3 tbsp butter 
  • 2 tbsp sugar 
  • 1 tbsp salt 
  • 3 1/2 cup inkomasi/buttermilk 
  • 1 eggs 
  • 1 sachet instant yeast 


  • Mix all dry ingredients together with wooden spoon. 
  • On the stove heat up your inkomasi/buttermilk, butter, and egg. Don’t not bring to boil.
  • Mix the dry ingredients with the heated ingredients. 
  • Leave dough to rice double in size.  
  • Spray bread pan with a nonstick spray.
  • Place/fit dough in bread pan 
  • Bake at 180 degrees Celsius for 40-50 minutes.  
  • Test with knife in the middle, no dough should stick to the knife otherwise let a bake for a couple for minutes. 

Makumu Flat Egg

One of the many to-do’s at Makumu Private Game Lodge is to have the Makumu Flat Egg for breakfast.


  • 1x egg
  • 3 x strips of crispy bacon
  • Salt and pepper to taste
  • Oil/Butter
  • Fresh Parsley


  • Grease up your pan with oil/butter or use a non-stick pan.
  • Crack the egg into a small bowl and scramble with a fork, add salt and pepper to taste.
  • Pour the egg mixture into the warm pan and leave the egg to cook.
  • Once the egg is cooked remove with an egg lifter into your serving plate.
  • Cut up the crispy bacon and add it on top of your flat egg.
  • Use fresh parsley as garnish.

Three Cheese Parcel with Cranberry sauce

Serves 4


  • 16 x 20cmx20cm phyllo pastry sheets
  • 1 x 250g mozzarella
  • 1 x camembert
  • 1 x brie
  • 200g dried cranberries
  • 100ml orange juice
  • 2 tbs sugar
  • Egg wash (1 egg scrambled)
  • Spray n cook or non-stick spray


Cheese Parcel

  • Preheat your oven to 180ᵒC
  • Grease up your muffin pan with your non-stick spray.
  • You will need 4 x phyllo pastry sheets for one cheese parcel. Brush each sheet of phyllo pastry with the egg wash.
  • Line each muffin pan with phyllo pastry so that it forms flower like cups.
  • Split your cheeses into 4 and divide them equally among your phyllo pastry flower cups.
  • Close your flower cups once cheese is added.
  • Bake at 180ᵒC for 15 min.
  • Remove from oven and top with your cranberry sauce. Serve hot.


  • Prepare a pan.
  • Add the dried cranberries/sugar and orange juice to a pan and heat up until it has a sticky texture.

Kingklip Curry with Rice

Serves 4


  • 600g kingklip fresh, cubed
  • 220g white onions large, grated
  • 3 Tbs oil
  • 4 garlic cloves, grated
  • 2 Tbs curry powder, medium
  • 1 fresh chillies, chopped
  • 2 fresh tomatoes, chopped
  • 200g cashew nuts
  • 250 ml water
  • 1/2 tsp salt
  • fresh coriander
  • 1 cup Jasmine Rice


  • Heat the oil over medium heat in a large pan and fry the onion for 5 minutes.
  • Add the garlic, and curry powder and fry for 3 minutes.
  • At this stage, if you need a bit of extra oil… add another tablespoon.
  • Add the fresh tomatoes, water and salt and let it simmer for around 8-10 minutes.
  • Add your kingklip, and cashews and simmer for 10 minutes until the kingklip is cooked through.
  • Do not stir it again otherwise, the kingklip blocks will fall to pieces.
  • Scoop this curry from the pan on top of rice, add lots of coriander and enjoy.

Poppy seed and Citrus Cake


  • 125 g butter, plus extra for greasing
  • 250g castor sugar
  • 2 eggs
  • Zest of 1 large lemon
  • 375 ml self-raising flour, plus extra for flouring
  • 125 ml milk
  • 2 t vanilla paste
  • 1 t ground cinnamon
  • 125 ml poppy seeds


  • Juice of 1 lemon
  • 250 g castor sugar
  • 250 ml water
  • Zest of 2 oranges
  • Zest of 2 lemons
  • Zest of 2 limes


  • Preheat the oven to 180 deg C/Gas 4, and butter and flour a round cake tin. It is also a good idea to line the tin with a round of buttered paper.
  • To make the batter, cream the butter and castor sugar before adding the eggs, one at a time. Beat well.
  • Stir in the zest, flour, milk, vanilla paste, cinnamon and poppy seeds, and mix really well.
  • Spoon the dough into the cake tin and bake for about 35 minutes or until a skewer comes out clean.
  • Allow the cake to rest for a while before turning it over onto a cooling rack.
  • To make the sauce, combine the lemon juice, castor sugar and 250 ml water in a small pot. Bring to a gentle boil and allow the sugar to melt before adding all the zest.
  • Keep reducing the liquid until it is wonderfully syrupy and the zest is completely glaze and almost transparent.
  • Place the cake on a serving platter and spoon the very-warm syrup over it.
  • To decorate, pile the zest a heap in the middle of the cake.
  • Enjoy!

Makumu's Special Chilli


  • A handful of green, red, and yellow chilli peppers
  • 2 whole garlic cloves, peeled
  • 1/2 cup olive oil, divided
  • 1/4 cup vinegar
  • 1 tablespoon chicken spice
  • 1 tablespoon BBQ spice


Prepare the Chili Blend:

  • Place a handful of green, red, and yellow chilli peppers in a blender.
  • Add 2 whole peeled garlic cloves to the blender.
  • Blend the chilli peppers and garlic until smooth.

Add Olive Oil and Vinegar:

  • Pour 1/2 cup of olive oil and 1/4 cup of vinegar into the blender.
  • Blend the mixture again until well combined.

Heat the Oil and Spice Mixture:

  • In a saucepan, heat 1/2 cup of olive oil over medium heat.
  • Add 1 tablespoon each of chicken spice and BBQ spice to the heated oil.
  • Stir the spices in the oil and allow them to infuse for a minute.

Soak the Chili Blend:

  • Carefully pour the blended chilli mixture into the hot oil and spice mixture in the saucepan.
  • Reduce the heat to low.
  • Allow the chilli blend to soak in the hot oil for 2 minutes, stirring occasionally.

Serve or Store:

  • After 2 minutes, remove the saucepan from the heat.
  • Let the spicy chilli oil cool down.
  • Transfer the chilli oil to a sterilized jar or bottle.
  • Store in the refrigerator for future use.

Note: Use this spicy chilli oil as a condiment or flavour enhancer for various dishes. Adjust the number of chilli peppers according to your desired level of spiciness. Enjoy responsibly!