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Recce Way: Specialised Cooking


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Recce cookbook
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Recce Way: Specialised Cooking

Douw Steyn and Justin Vermaak


ISBN 9781868427888


Vulture soup, anyone? Or how about diesel-dipped dog biscuits as a side to some fried python? If you prefer something less severe, then how about having a braai on top of a submarine out in the middle of the ocean?

The South African Special Forces, or Recces, are known for being fearless and tough. Not only must they pass a notoriously gruelling selection course, but once they have qualified as operators, they often spend weeks in the bush living off rat packs and whatever else they can find.

This cookbook with a difference combines stories about their experiences in the field during the Border War with recipes from the bush and the sea, and even a few from the kitchen. Fortunately, most meals are edible! These recipe stories offer insight into the scope of activities of the different reconnaissance units, including 4 Recce at Langebaan, 5 Recce at Phalaborwa and 1 Recce at Durban.

Readers will also learn about some of the important life skills needed to be a member of the Special Forces as well as Recce philosophy, such as staying in the moment and being adaptable. This book feeds into the public’s fascination with this elite unit and will help to break down some of the secrecy around the Recces.

The Author

Justin Vermaak started his military career at 1 SAI before serving as a Special Forces operator at 1 Reconnaissance Regiment for ten years. He was awarded the Honoris Crux (HC), a decoration for bravery, in 1987. Today he is an entrepreneur who works on pioneering ventures in finance, agriculture, and green projects.
Douw Steyn served for 19 years as a Special Forces operator in 1 and 4 Reconnaissance Regiments. He was awarded the HC in 1975. He is also the co-author of Iron First From the Sea. He currently works as a security specialist in Durban after retiring from the army as a lieutenant colonel in 1996.


 

 

 

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