Cuisine Corner—Everything Different, Everything Special

WRITER: ANJA HANKE PHOTOGRAPHY: SAFARI MAGAZINE

ightness and sophistication—

two attributes that come together beautifully at Chikunto Lodge in South Luangwa National Park. This is how modern safari cuisine at the highest level is served.

It is one of those special moments in the bush—in the evening, after the adventures of the day, when guests relax together around the campfire to review their impressive experiences, with an obligatory G&T in hand. But at Chikunto Lodge in South Luangwa National Park nothing is obligatory. ‘Our bar is unique in the region,’ says Jens Kant, not without pride. And rightly so, because the German owner of this boutique lodge is himself a connoisseur and therefore takes one or two special bottles of gin with him when he travels from Germany to his paradise on the banks of the Luangwa River. Besides South African gins like Musgrave or ClemenGold, German craft gins and different tonics are served at this special sundowner time.

Culinary art plays an important part at Chikunto. True to the motto ‘What you love yourself, share with others’, it was clear to Jens Kant and his wife Regula, with the first thought of their own lodge, that their vision of a modern, luxurious and sustainable safari must be experienced not only in living the safari dream, but also on the plates and in the glasses of the guests.

For many years the couple travelled through different countries in Africa, and more and more the dream of combining the love for this continent with their own demand for a lodge was formed. They found the perfect place in this animal-rich national park of Southern Africa. ‘This region offers wide-open spaces and bush at the same time, and, combined with the river, it’s an incredible combination,’ explains Jens. And a combination that they wanted to turn into a charming gem with their own ideas because it was truly their heart’s dream. They did not rely on an

BIOGRAPHY: ANJA HANKE

In her youth, Anja Hanke fell in love with Africa. But, at that time, she only got to know it by reading books. However, her first trip to Kenya over 15 years ago reassured her that this love was real. Since then she hasn´t stopped travelling throughout this beautiful and diverse continent, discovering all its facets. She is the publisher and editor of the African Magazine—a high-class publication that twice a year presents the most beautiful aspects of Africa to readers in Germany, Austria and Switzerland. The next issue will be published in spring 2021, after a corona break. For further information contact: anja@african-mag.com anonymous company to build the lodge. They did it themselves—together with the nearby villagers. During construction they were looking for suitable chefs for the future lodge. Again, the villagers contacted the lodge owners and cooked for them for a whole day. Four potential cooks remained, who were trained by South African professional chef and consultant, Nicola Brydon. ‘It was important to my wife and me that the food at Chikunto followed the design motto,’ says Jens Kant. In other words, less is more and heavy food is sought in vain here, skilfully replaced by lightness and sophistication. You can put together your own box of delicacies for the morning break in the bush; and for lunch there are salads, cold soups and fresh desserts. Tea time— in addition to sweet delicacies—is also accompanied by hearty snacks. The menu in the evening thrives on variety, freshness and regional ingredients.

‘Most of the people who helped us build the lodge still work here today. They are the best ambassadors and give our guests a wonderful feeling of home,’ states Jens Kant. But those who he could not take over also play an important role. ‘We have helped them to build gardens and thus obtain a part of our vegetables and fruit.’ A wonderful cycle that not only guarantees the importance of freshness and quality, but also adds value to the region.

The excellent dishes served at Chikunto are accompanied by fine wines from South Africa‘s wine region in the Cape. Here, too, Jens Kant, whose wife very sadly died shortly after the opening in 2018 and in whose memory he continues Chikunto— their common dream— attaches great importance to something special. ‘Even our house wine is exquisite.’ One thing is clear—Chikunto doesn‘t do things by halves. ■

www.chikunto.com

+ 260 969307286 +260 968975964 lskcollective.op@gmail.com