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NIBBLE, PICK, SLURP AND GRAZE FROM BREAKFAST, TO MANES AND BITTER SWEET ENDINGS

30+ RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

CONTENTS 1 WA K E U P 3

B E R R Y PA N C A K E S

EGGS BENEDICT ON CORN MUFFIN

FRENCH BRIOCHE TOAST

9 NIBBLE AND PICK 11

MACADAMIAN NUT COOKIES

P O TAT O & C U M I N S A M O S A S

S M O K E Y Z U C C H I N I P AT É

TUNA MOUSSE

V E G E TA B L E T E M P U R A

21 SLURP 23

B E E T R O O T & A P P L E G A Z PA C H O

CHILLED LEMONGRASS COCONUT SOUP

C H U N K Y S P I C Y S PA N I S H S O U P

T U S C A N T O M AT O S O U P

ZANZIBAR FISH SOUP

33 GRAZE 35

B A R L E Y & A S PA R A G U S B O W L

BEETROOT & MINT SALAD

CHEESE SOUFFLÉ

EGG NOODLE SALAD

ROASTED CAULIFLOWER & SNOWPEA SALAD

SAILFISH ROULADE

COOK: RECIPES FROM OUR LODGES

47 MANES 49

CARAMELISED PORK LOIN CHOPS

CHILLI CON CARNE NACHO CUPS

MADIBA CHICKEN CURRY

PA N F R I E D R E D S N A P P E R W I T H P O TAT O R O S T I

PULLED PORK SLIDERS

SPICED BEEF FILLET WITH MUSHROOM DUXELLE

SPICY APRICOT CHICKEN

S P I N A C H & T H R E E C H E E S E R AV I O L I

THAI CURRY

UGALI NACHO CRUMBED CHICKEN

69 BITTER SWEET ENDINGS 71

A P P L E R O S E TA R T S

CARDAMOM GULAB JAMUN

C R I S P Y A P P L E PA N C A K E R O L L S

H O N E Y & N U T B A K L AVA

L E M O N TA R T L E T W I T H S O F T M E R I N G U E

TROPICAL NO CHURN ICE CREAM

PA S S I O N TA R T

MINI S’MORES CAKES

87 MEASUREMENTS 89 OUR FOOTPRINT Special thanks to our photographer Brian Siambi and our chef Karen Du Plessis, whose creativity in creating recipes and flair for food styling has been embraced by our lodges.

COOK: RECIPES FROM OUR LODGES

OUR APPROACH TO FOOD Many thanks for all your messages about the first volume of our unique Safari Collection cookbook. We never dreamed it would be so popular. After the difficult times we’ve all been experiencing across the globe, many of you expressed how it made you wish you were back in Kenya or joining us for the first time. We look forward to seeing you all very soon. We have been busy collating our second volume with a strong focus on sustainable local produce. Fortunately, our passion isn’t shared by all the local wildlife. If it was, we wouldn’t have the unforgettable pleasure of watching the Great Migration where a couple of million wildebeest and zebra travel 3000 kilometres past our camps just for a good meal. You don’t have to go so far. Our recipes are inspired by familiar dishes from around the world, but always tailored for our guests to highlight local flavours. They are all designed so you won’t have to make a Great Migration to find the basic ingredients and you can enjoy cooking and eating them at home. In everything we do at The Safari Collection we know it’s the details that matter so much. We always go the extra mile for our guests. It is this ethos that is reflected throughout our recipes, with their focus on fresh, seasonal and, above all, sustainable produce.

Through our unique collection of properties, online shop and Footprint foundation, we unite sustainable tourism with wildlife conservation and communities, making a difference to people and planet.

COOK: RECIPES FROM OUR LODGES

Central to our commitment to the planet, The Safari Collection is striving to become entirely carbon-free. We’re not there yet, but we’re proud to say we are now ‘climate positive’. That means our purchase of carbon credits supporting registered Kenyan environmental projects close to our hearts outweighs our emissions. You can read more at thesafaricollection.com/footprint. We are also supporting the future of Kenya through the Feeding Young Minds project. This provides around 250,000 free lunches every year to children in ten schools in the area close to Sasaab. Kids can’t learn if they are hungry. It’s that simple. This work is supported by our Footprint foundation through which we to try to reflect and amplify the ethos of The Safari Collection. This means being sustainable, supportive of local communities and leaving only footprints behind.

Tanya Carr Hartley The Safari Collection Director & Co-Founder To discover more of our safaris to savour visit thesafaricollection.com or delve deeper into our culinary journeys at giraffemanorshop.com

COOK: RECIPES FROM OUR LODGES

WA K E U P If you’ve experienced dawn with us, you’ll know that nothing can match the joy of starting the day with The Safari Collection. Dawn is the rush hour in nature, when Kenya’s wildlife is waiting to greet you. As the first rays of sunlight peak over the eastern horizon you’ll already be wide awake. From Sasaab, Solio Lodge or Sala’s Camp, after a reviving tea or coffee, you’ll head deep into the bush for breakfast in a location like nowhere else on earth. Surrounded by spectacular scenery and unforgettable wildlife, our morning feasts can leave you spoilt for choice. A delicious breakfast in the bush is an experience like no other. These recipes offer but a taste of dreams to come. At Giraffe Manor you don’t even have to go outside. Just after dawn you’ll be joined by members of our friendly local herd of Rothschild’s giraffes. They will be poking their heads through the windows of the Manor. Don’t worry, our gentle friends are not after your food. All they want are the pellets we specially prepare for them. From the kitchen of The Retreat at Giraffe Manor comes a recipe for Berry Pancakes, which we also make in the bush. Next you’ll find out how we give a home-made Kenyan twist to the modern classic of Eggs Benedict on Corn Muffin with Ham, Spinach or Salmon. Our final breakfast recipe also comes from Giraffe Manor and its pastry kitchen, where we show you how local fruit from the coast is satisfyingly celebrated in our French Brioche Toast with Mango, Vanilla Maple Syrup, Coconut Granola and Greek Yoghurt. Our mouths are watering just from reading the recipe. We can’t wait for you to try it out.

COOK: RECIPES FROM OUR LODGES

EGGS BENEDICT ON CORN MUFFIN SERVES 8 | PREP 20 MINUTES

INGREDIENTS

METHOD

FOR CORN MUFFINS

115g butter, melted

Blend all the ingredients, except the flour, in a blender then

240ml milk

transfer to a large bowl. Add the flour and mix to a thick batter. Cook in a metal ring in a non-stick frying pan until

2 eggs 2 tsp sugar

golden on both sides.

1 tsp salt

FOR EASY HOLLANDAISE SAUCE

1 tbsp baking powder

Combine egg yolks, water, lemon juice and salt in a

½ tsp turmeric 1 tin sweetcorn 200g plain flour

blender. Blend for a few seconds.Slowly pour melted butter into the blender. Blend until you have added all the butter. Serve warm with poached eggs. Garnish with a sprinkle of cayenne pepper and chopped parsley or blowtorch to

FOR EASY HOLLANDAISE SAUCE 4 egg yolks 4 tsp water 4 tsp lemon juice salt to taste 300g butter, melted pinch of cayenne pepper chopped parsley

form a crust. VARIATIONS EGGS BENEDICT: Corn or English muffin topped with ham, poached eggs and hollandaise sauce. EGGS FLORENTINE: Corn or English muffin topped with wilted spinach, poached eggs and hollandaise sauce. EGGS ROYALE: Corn or English muffin topped with smoked salmon, poached eggs and hollandaise sauce.

CHEF’S TIP: Make a big batch of corn muffins and freeze. Pop them in the toaster from frozen for Eggs Benedict.

COOK: RECIPES FROM OUR LODGES

SLURP We invite you to take stock of some of our favourite soup recipes, like our Zanzibar Fish Soup. It fuses a multitude of flavours, with our core philosophy of using sustainable fresh local produce. The fish we use is sustainably caught off the coast of Watamu in the Indian Ocean. The area’s name means ‘sweet people’ and that applies to the fishermen who ply their craft in this marine sanctuary using the same techniques they have for centuries. Many of the local Bajuni can trace their ancestry back to the 13th Century and the intermarriage between the indigenous Giriama people and Arab traders. Those traders were on their way to Zanzibar, the exotic spice island along the coast from Watamu. It’s from there we get much of the spice and flavour that goes into making this soup so delicious. You can make it as fiery or as subtle as you like. Either way, the Arab traders got it right all those centuries ago. Then there is Solio’s Tuscan Tomato Soup, which might have an Italian name and inspiration. However, its ingredients of lush vine-fresh tomatoes and Kenyan red onions give it a distinctly African flavour. Finally, there’s nothing like a chilled bowl of soup to cool and refresh you on a hot day in the savannah. The chef at Sala’s Camp used beets picked fresh from the shamba and pink apples from the market to create a local twist on a famous Spanish gazpacho. First it tastes earthy and sweet, then sharp, before all the flavours mingle together. It’s a great combination. Try it. You’ll see.

COOK: RECIPES FROM OUR LODGES

T U S C A N T O M AT O S O U P SERVES 6 – 8 | PREP 15 MINUTES | COOK 50 MINUTES

INGREDIENTS

50ml olive oil 60g butter

METHOD

Heat oil and butter in a heavy saucepan. Cook carrots, celery and onions for about 20 minutes or until very tender.

4 carrots, peeled and finely Add the tomatoes and continue cooking

chopped 4 stalks celery, finely diced 3 medium onions, finely minced

over moderate heat for 25 to 30 more minutes. Stir in the parsley and basil if using and

800g Italian tinned whole tomatoes

season with salt and pepper. Cook for about

or 10 large, ripe fresh tomatoes,

1 more minute and serve hot with grated

peeled and de-seeded

parmesan cheese.

50g fresh flat-leaf parsley, finely chopped salt and freshly ground pepper 6 fresh torn basil leaves, optional parmesan cheese to serve

CHEF’S TIP: Serve with cheesy bread sticks and a dollop of basil pesto.

COOK: RECIPES FROM OUR LODGES

MANES Our ‘Manes’ have pride of place in any meal. This is where you’ll find the lion’s share of our recipes using locally sourced ingredients. But enough of the puns. Let’s get cooking. Just like the lions we don’t go far to hunt down our ingredients. We use red onions from our local market to create the Caramelised Pork Loin Chops in Solio Lodge’s kitchen. Local beans and spices lie at the heart of Sala’s Camp’s Chilli Con Carne Nacho Cups. Solio Lodge’s Madiba Chicken Curry is packed with traditional flavour. From the Kenyan coast comes Sasaab’s Pan Fried Red Snapper. Nothing in the tongue twister of piquant Pulled Pork Sliders originates far from Sala’s Camp. The same can be said of Giraffe Manor’s Spiced Beef Fillet with Mushroom Duxelle. Giraffe Manor’s kitchen introduce a new take on an old classic, Spicy Apricot Chicken. While Sala’s Camp’s Spinach and Three Cheese Ravioli mixes Brown’s artisan cheeses with East African sukuma wiki and wraps them in homemade pasta. Solio Lodge, meanwhile, uses Mount Kenya chicken at the heart of its fragrant Thai Curry. Our final dish features the most Kenyan of ingredients, ugali. It was a highlight of Mark Zuckerberg’s first meal when he visited, was a regular part of Barack Obama’s childhood and every local family eats ugali at least a couple of times a week. Made from maize flour, millet or sorghum, it is prepared with boiling water to create a dough which goes wonderfully with just about anything. Here it lends its delicate popcorn-like flavour to the crust and spiced nacho chips in The Retreat’s Ugali Nacho Crumbed Chicken. Ah-maize-ing!

COOK: RECIPES FROM OUR LODGES

UGALI NACHO CRUMBED CHICKEN SERVES 4|PREP 30 MINUTES |DEEP-FRY 10-15 MINUTES UGALI NACHOS: MAKES 300G | PREP 15 MINUTES | COOK 5 MINUTES

INGREDIENTS

METHOD

2 jalapeños, deseeded and sliced

In a bowl mix together the jalapeño, cream cheese and fresh herbs. Slice each chicken breast lengthways, but not all the way through, so that you create a pocket. Stuff the chicken with the cream cheese mixture, secure with a toothpick if necessary. In a bowl large enough to take the chicken, whisk together the egg and milk.

200g cream cheese 2 tsp mixed fresh herbs, finely chopped 4 organic skinless chicken breasts 1 egg 2 tbsp milk salt & pepper for seasoning 100g ugali nachos, finely crushed oil for deep frying 1 ripe avocado for serving optional, tomato salsa to serve optional, Mole sauce to serve FOR UGALI NACHOS 120g plain flour 60g ugali flour (white maize flour) pinch chilli powder ¼ tsp ground turmeric ½ tsp ground cumin 30g cheddar cheese, grated 1 tsp dried oregano ½ tsp salt

Place the crushed ugali nachos in a shallow plate or bowl. Season the chicken breasts. When ready to cook, preheat the oil or oven (see Chef’s Tip). First, dip each breast into the egg mixture, then into the nachos, using your hands to make sure the crumbs stick and cover the whole breast. Repeat with all the chicken. Deep fry until cooked through and golden brown, approximately 10-12 minutes depending on the size of the breasts. Check internal temperature has reached 74°C. Serve with Mole Sauce, cubed avocado and fresh tomato salsa. FOR UGALI NACHOS Place all the ingredients except the water in a food processor. Slowly add water a little at a time and pulse until the dough looks like pasta dough. Wrap dough up and rest for 1 hour. Pre-heat frying oil. Cut dough into 6 even balls and roll each out until thin, cut into strips or triangles and deep-fry until golden.

½ tsp bicarbonate of soda enough water to mix to a stiff dough oil for deep-frying

CHEF’S TIP: Instead of ugali nachos, shopbought nachos can be used, but be careful not to over-salt the chicken. Instead of deep-frying, the chicken can be baked in the oven at 200°C for 30 minutes or until the internal temperature of the chicken is 74°C.

COOK: RECIPES FROM OUR LODGES

M E A S U R E M E N T S M AT T E R That’s why we’ve created this handy conversion chart. Measuring our impact on wildlife, people and climate positive initiatives matters to us, which is why we are committed to tracking our progress year on year. Sustainable local sourcing, waste reduction and recycling are a core focus in these initiatives. You can check out all our achievements at thesafaricollection/footprint.com

DRY WEIGHTS g

OVEN TEMP

°C

°F

260

500

240

475

230

450

/4 lb

220

425

/2 lb

200

400

/ lb

190

375

1lb

180

350

170

325

150

300

140

275

120

250

110

225

15 g

1 2

/ Oz

1 16

30 g

1 Oz

1 8

60 g

2 Oz

1 4

110 g

4 Oz

1 2

225 g

/ C

1 tbsp

/ C

2 tbsp

/ C

4 tbsp

/ C

8 tbsp

8 Oz

16 tbsp

340 g

12 Oz

1 2

1 / C

24 tbsp

3 4

450 g

16 Oz

32 tbsp

LIQUIDS Metric

Imperia l

15 ml

½ fl oz

1 16

30 ml

1 fl oz

60 ml

2 fl oz

1 4

80 ml

2 / fl oz

1 3

120 ml

4 fl oz

1 2

160 ml

5 1/2 fl oz

2 3

180 ml

6 fl oz

3 4

240 ml

8 fl oz

3 4

/ C

1 tbsp

/8 C

2 tbsp

/ C

4 tbsp

/ C

5 tbsp

/ C

8 tbsp

/ C

11 tbsp

/ C

12 tbsp

16 tbsp

Gas Mark

Fan-forced ovens, reduce by

65 °F | 20°C

COOK: RECIPES FROM OUR LODGES

At The Safari Collection we aim to leave the

WASTE REDUCTION. Purchasing local often

world a better place than we found it. That’s

means less packaging, Our chefs are skilled

why our Footprint foundation is so valuable

at making products from scratch that support

to us. It enables us, with your help, to support

our local Kenyan economy. We avoid buying

a diverse range of conservation, health and

goods that normally come wrapped in plastic

education projects across Kenya. It also helps

or in a can. This includes granola, beans and

drive the ethos behind the food we create and

chickpeas.

the recipes in this book. The Safari Collection focuses on four key

RECYCLING. Unfortunately, some waste is unavoidable. Much, however, can be turned

areas: food miles, sustainable sourcing, waste

into compost to use in our own kitchen

reduction and recycling.

gardens. A social enterprise in Nairobi called

FOOD MILES. To keep our carbon footprint low,

Taka Taka Solutions recycles 98% of the rest.

we try to use fresh, local products. Often that

Food is not just central to our business, it’s

means stepping outside the door for fruit and

acutely important to our community in Kenya.

vegetables from our shambas. In some places

Good nutrition is one of the most important

we have our own chickens, or a contract for

factors in educational performance, but in

eggs from the local orphanage. SUSTAINABLE SOURCING. When we purchase products from further afield, we keep a close eye on our supply chain, focusing on fair trade, farm to fork, with no palm oil.

some places many children simply do not have enough to eat. Through our Feeding Young Minds programme we provide around 250,000 free lunches every year to students in ten schools around Sasaab. You can help.

COOK: RECIPES FROM OUR LODGES

Your generosity can make a difference: $35

officially registered schemes in Kenya to offset

can provide a student with lunch for a year.

our remaining emissions. It’s only a start, but it

$500 could feed an entire school for a month.

is a valuable recognition of the commitment of

$35,000 could support the entire programme

every member of The Safari Collection family.

for one year. As a company, we continually strive to become carbon free. We’re not quite there, but we are proud to say we are ‘climate positive’. This means that we have bought

To find out more or get involved visit

more than enough carbon credits from

thesafaricollection.com/footprint

A unique way to experience The Safari Collection through taste

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