Posts Tagged ‘gibb’s farm’

July 26, 2012

A Safari Cabbage Soup Recipe

Cooking Adventures on Safari

Catch the video here! (And bear with our technical difficulties)

Some of our families just returned from a awe-inspiring, heart-stopping, life-altering safari this week (they’d be glad to chat with you if you want more information!) I always love the stories and the photos, but what came back with this group really got me excited. Read on to see what they were up to at Gibb’s Farm (told by 13 year old Maxwell in an email to his friends and family):

Hi Everyone,

As you all know, I was in Tanzania on a Safari. One of the lodges we stayed at was called Gibb’s Farm. Gibbs Farm is in the mountains of Tanzania. It is a fantastic place to stay with a farm, coffee plantation, livestock and much more. On my trip Sofia and I met some really nice kids around our age. Their names are Rada, Allison, and Isabella. We couldn’t believe our eyes when we saw the vegetable garden. We were running around the huge vegetable part of the farm wondering what to do. Then we came up with an idea to make cabbage soup. All of us got supplies from the nice Scottish chef and we went around the farm picking veagetables such as carrots, turnips, corn, cucumber and etc.. They let us cook the soup at the staff kitchen. We renamed the farm in our own minds and called it IRASM’S FARM & CO. Me and the rest of the kids could pretty much conclude that this was probably the best part of the trip. Here is the recipe. We hope you enjoy!

IRASM’S CABBAGE SOUP: ( pronounced IRSAM’s) THIS SERVES ABOUT THIRTEEN PEOPLE

- One large green cabbage sliced into thin shreds

-Six big red potatoes chopped in small bits

-Seven large carrots cut in thin circles

-Two white onions diced

-A handful of chives , cut it with a scissor

-A few strands of anise leaves only, do not add the bulb

-Six cobs of corn, slice off the kernels and don’t keep the cob

-Two or three cucumbers sliced in thin circles

- Three turnips chopped thinly

-Three small pieces of garlic

-salt and pepper to taste [pepper it generously]

-1/8 a cup of olive oil

-One large pot

-Fill pot half with water and the other half with chicken broth

—Put all the vegetables washed, chopped, sliced, and diced in a bowl together. Fill a large pot half with chicken broth and the other half with water. Put all the vegetables in the pot and cook on a high flame until all the vegetable are cooked thoroughly. Every five minutes poke a fork through the vegetables to see how they’re cooking. If it cooks too fast, lower the flame down to a medium heat level. This whole cooking process of the soup will take about 40 to 45 min. We hope you enjoy your soup. Make it on a chilly day when it will warm you up and taste at its best! Thank You!

Sincerely,

Maxwell, Sofia, Rada, Alison, & Isabella :)