Safari Recipes

Memorable safaris and beach holidays usually have a lot to do with the tantalising dishes that are served up every day.

From the Savannah to the Swahili coast, each creation tells a story of the rich flavours and culinary traditions of the area. We have put together a selection of delicious recipes from some of our favourite camps and lodges to bring a taste of Africa to you wherever you are.

Recipes

Created at Hildana Lodge

Ingredients

1 Cup Beef Stock
2 Tablespoons cornflour
3 Tablespoons light Soy Sauce
2 Tablespoons Brown Sugar
11/2 Fresh Ginger
A little Chilli

Procedure

Mix the above using olive oil.
Place the Chops into the mixture for about 45 minutes.
Later take the Chops out of the mixture for about 10 minutes before you place it on the grill.
Let the Chops attain the grill marks as you keep on flipping it over.
When it is grilled well glaze it with garlic butter & Soy sauce to give it a shiny touch.

Created at Sentinel Mara Camp

Ingredients

King prawns
Spring onions
Red Thai curry paste
Prawn paste
Soy sauce
Fish sauce
Coriander

Marinade in (5 hours)

Salt and pepper
Cayenne pepper
Paprika
Garlic
Lemon juice / white wine vinegar

Method

Saute onions in butter then add the prawns and Thai paste.
After a few minutes add the prawn paste and lastly the coriander.

Serve

On a bed of lettuce garnished with a lemon slice, tomato and croquette.

Accompany with a side sauce of fish sauce and soy sauce to which a combination of dissolved sugar in water is added. Introduce chopped chives and chiles in proportion to the desired strength.

Created at Sosian

Ingredients (4 servings)

5 cloves garlic, finely chopped
½ teaspoon ground ginger
1 teaspoon sweet paprika
½ teaspoon ground cumin
½ teaspoon turmeric
Salt and freshly ground black pepper
1 chicken, cut in 8 to 10 pieces
2 tablespoons extra virgin olive oil
3 medium onions, sliced thin
1cinnamon stick
8 calamata olives, pitted and halved
8 cracked green olives, pitted and halved
1 large or 3 small preserved lemons (sold in speciality food shops)
1 cup chicken stock
1 glass of white wine
Juice of ½ lemon1 tablespoon chopped flat-leaf parsley

Method

Mix garlic, saffron, ginger, paprika, cumin and turmeric together, and add ½ teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter.
Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

The Safari Company Recipes Sosian 1 e1720442236479

Created at Watamu Treehouse

Ingredients (2 people)

½ cup cooked short-grain brown rice
¼ large white onion
½ inch ginger
¼ mango chopped into small cubes
1 handful of cashew nuts
Chopped parsley for garnish

Dressing

Juice from 2 limes
1 teaspoon agave or honey
1 cm piece of ginger, grated
¼ tsp salt
1 tablespoon hot water

Method

Cook the brown rice with the ginger and onion and set aside.
Make the lime ginger dressing by blending all the ingredients listed, then mix it with the cooked rice when the rice is still hot.
Cut the mangoes into small cubes, and dry roast the cashew nuts in a frying pan. Add both to the bowl of rice, but only add the mango right at the end once the rice has cooled
Garnish with fresh parsley and serve.

From Our Camps to Your Kitchen Table – And Now, Our Farmhouse to You!

Over the years, we’ve shared some of our favourite recipes from the wild—those unforgettable lodge meals, bush breakfasts and fireside feasts that bring people together across the safari circuit.

But now, we’re bringing it closer to home.

Introducing: Our Farmhouse Kitchen.

Nestled in the heart of Kenya’s Great Rift Valley, is our family farmhouse—home to Chania, her family, and a passion project that’s grown far beyond the kitchen. Here, amidst rolling hills and healthy soil, they grow vegetables (chemical-free, of course) that they use in abundance and sell to the wider Gilgil community, they cook hearty meals with loads of laughter and barefoot helpers, and dream big: like turning their little valley into Kenya’s first organic valley.

The recipes shared here are straight from Chania’s home kitchen—tried, tested (and often devoured) by family and friends. From indulgent treats to simple veggie curries, this is food made with soul.

But it’s more than just meals. Their farm also organises fun ‘chemical-free farming’ training days, overflowing with food, sweet tea and laughter to the entire valley in which they live. Chania’s dream is to be the first organic farming valley in Kenya. They also have a little vegetable farm at the Kivuli Trust, a school specifically for children with mental and physical disabilities, a home close to Chania’s heart . We proudly provide fresh chemical-free veg for these wonderful children as an ongoing gift from us to them.

So while our bush recipes will always have their place, this is something new. Something personal. Something we hope might just spark a little change.

Welcome to our farmhouse.

Farmhouse Recipes