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Recipes of the Quarter


Classic Africa clients Mark and Lauren M. Mincin visited Botswana's Vumbura Plains Camp in March and enjoyed the food so much they asked for recipes, which were happily provided by the camp chef.

Pepperdew Relish


  • 2​ cups​ pepperdew, finely chopped
  • 1/2​​ red onion (small)
  • 1/2 ​cup​ dried sultanas (raisins) finely chopped
  • 2​ Tbl ​apple cider vinegar
  • 1 cup mild fruit chutney
  • 1 ​tsp​ sugar
  • pinch​​ salt & pepper


  1. Combine chopped pepperdews, onion, sultanas, vinegar, chutney and sugar in a bowl
  2. Season with salt and pepper
  3. Let it sit for at least 1 hour for flavors to meld
  4. Before serving taste and adjust the seasonings


Red Quinoa, Butternut, and Cranberry Salad


  • 3 cups diced butternut squash
  • 1 Tbsp olive oil
  • 1 cup quinoa
  • 1 ½ cups water
  • 1/3 cup dried cranberries
  • 1/3 cup finely diced red onion
  • 3 tbsp toasted pumpkin seeds
  • Chopped parsley
  • Salt and black pepper
  • Balsamic Vinaigrette
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper


  1. Preheat the oven to 350 degrees
  2. Mix the butternut squash with olive oil, salt and pepper. Then put onto a baking tray and roast for 25-30 minutes until soft. 
  3. While the squash is cooking, wash the quinoa in cold water thoroughly then put into a saucepan with 1 ½ cups of water and bring to the boil. Cook the quinoa gently until soft but a little crunchy in the middle. It should take about 20 minutes and all the water should be absorbed.
  4. To make the vinaigrette, whisk all the ingredients together and season with salt and pepper. 
  5. To assemble the salad combine the cooked quinoa, roasted butternut, cranberries, onion, parsley and pumpkin seeds in a large bowl. Mix in the vinaigrette and season to taste. 


Gingerbread Cakes


  • 2¼ cups cake flour
  • ½ tsp baking soda
  • ½ bsp salt
  • ½ tsp allspice
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 1 tsp cocoa powder
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 stick (8 Tbsp) unsalted butter, melted then brought to room temp
  • ¾ cup dark molasses
  • ¾ cup sugar
  • 1 large egg
  • ½ cup buttermilk
  • ½ cup whole milk
  • Cinnamon Glaze
  • 1 cup powdered sugar
  • 3-4 Tbsp milk (this will depended on how thick or thin you want your glaze)
  • ¼ tsp cinnamon


  1. Preheat oven to 350 degrees.
  2. In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger.
  3. In another bowl beat together the molasses, sugar, and butter until well combined. Add the egg, and beat until combined. Slowly beat in the milk and buttermilk. 
  4. In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition. Mix until just combined.
  5.  Fill your desired cake tin, you can use mini loaves or cupcake tins or a big Bundt tin. Bake on the middle rack of the oven for 15-20 minutes for a small cake or 40-60 minutes for a larger one when a toothpick is inserted into the center of the cakes comes out clean.
  6. Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely.
  7. For the icing mix powdered sugar and milk together with a fork until smooth and desired thickness. Add cinnamon and mix to combine. Drizzle over the top of your cake. If you are freezing the cakes, do so. 

Sighting of the Quarter
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