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Camping in the great outdoors doesn’t have to mean sacrificing some of the home comforts, such as a good feed. With a good camp kitchen, some basic cooking utensils and some pantry staples, you can cook up a storm.



Fried chicken wings in grill. Barbecue chicken wings grilling fire, wing.


1 cup brown sugar

4cm fresh root ginger, crushed (minced in a jar or tube is fine)

2 cloves of garlic, minced (see above)

2 onions, finely chopped

2 tablespoons soy sauce 

1 can of Coca-Cola

Salt and pepper

1kg chicken wings or pork ribs


Mix the brown sugar, ginger, garlic, onions, soy sauce, and Coca-Cola, plus a dab of salt and pepper in your camp oven. 

Add the chicken wings and be sure to give them a good coating of the marinade. Let them cook slowly for about 1.5-two hours, with a good shovel full of coals on the camp oven’s lid. 

Serve the wings as a snack or add a bit of rice to make it a main meal. Warning, these are addictive and if there’s any leftover you can have them cold the next day.





2 large Russet potatoes

1 teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

¼ cup extra virgin olive oil


Scrub, clean and grate the potatoes (you can leave the skin on or peel them).

In a sieve, rinse the grated potato under water until it runs clear. 

Drain the potatoes and place them on a tea towel or paper towels and remove as much moisture as possible.

Transfer the potato to a bowl and mix in the salt, garlic and onion powder.

Heat the oil in a large skillet until a piece of grated potato sizzles on contact. 

Spread the potato across the skillet in an even layer and press down. Cook for around two minutes.

Stir again, press down and let cook for a further two minutes. Flip sections and cook until crispy.

Transfer to paper towels to absorb the oil and serve with eggs, avocado and bacon, or eat on their own.





4 roti bread, buttered

1 large avocado, sliced longways

4  free-range eggs

Handful of rocket

Olive oil

Kalamata olives

Salt and pepper, to taste


Butter roti bread on both sides, toasting each side on a skillet until brown.

Lightly fry each egg, sunny side up.

Thinly slice avocado and layer on each piece of roti. 

Place an egg on top of each roti. Add a handful of rocket, olives and drizzle with olive oil.

Season each roti with salt and pepper and serve.

The Next Steps

A Hybrid camper could be what you need to add more adventure to your weekends, contact the Swag  Camper Trailers team today. We’d be happy to help and answer any enquiries you have about our Campers, Hybrids and Caravans.


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