Culinary Magic on Safari

Safari goers often wonder how the remotest camps and lodges produce such glorious food! From freshly baked cakes at tea, to gourmet three-course dinners, safari kitchens work overtime to surprise and delight.

Limited equipment, once-a-week deliveries, and the unpredictability of nature means that chefs must plan menus down to the smallest detail and often rely on fresh produce from nearby communities, creating meaningful connections that go far beyond the plate.

Herb gardens and micro farms supply flavorful, fresh ingredients that reduce reliance on imported goods and support local agriculture and sustainable food systems. At Vumbura Plains Camp in Botswana's Okavango Delta the lotus plant is harvested and turned into flour, which then becomes an incredibly delicious al dente pasta!

Dining at most safari properties is a cultural experience with a story in every bite. At Asilia Camps, such as Jabali Ridge in Tanzania, signature experiences include the Swahili Dinner, featuring Nyama Choma (barbecued meats), iconic banana soup, aromatic pilau and sukumawiki (a dish made with collard greens, onions and spices) in peanut butter sauce, as well as sorghum sourced from traditional farmers.

At Encounter Mara Camp in Kenya, a hydroponic vertical farm grows more than 26 herbs and vegetables just feet from the kitchen using solar energy and rainwater. This innovative, soil-free system supplies up to 70% of the camp's produce, reducing waste, transport and emissions. Guests enjoy 100% organic honey made through a women-led beekeeping initiative run by the MAA Trust. Twiga beer is also served – unfiltered, hand-labelled, and brewed specifically for select camps.