{"id":9726,"date":"2020-11-02T10:26:55","date_gmt":"2020-11-02T08:26:55","guid":{"rendered":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/?p=9726"},"modified":"2024-05-28T11:41:03","modified_gmt":"2024-05-28T09:41:03","slug":"out-of-an-african-kitchen","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2020\/11\/02\/out-of-an-african-kitchen\/","title":{"rendered":"Out of an AFRICAN KITCHEN …."},"content":{"rendered":"

Eating on safari … dishes from Uganda and Zambia and Kenya for you to make at home<\/strong><\/h3>\n

How can you possibly feed guests who, when not on safari, eat in the best restaurants on the planet? This was the dilemma faced by Nicky Fitzgerald, founder and owner of Angama Mara, the glorious, extraordinarily exclusive safari lodge that sits high above Africa\u2019s Great Rift Valley, overlooking Kenya\u2019s Maasai Mara, considered by many to be the loveliest game reserve on the continent.<\/strong>
\n\"\"The decision, finally, was to create dishes that were less fiddly, more authentic, with fewer imported ingredients, more home-grown, never fancy, always good. And whether the meals were served as a picnic in the middle of the grass plains of the Maasai Mara, in the kitchen garden where guests are encouraged to pick their own veggies and toss their own salads, or in a lantern-lit forest listening to the call of the hyena, they were always delicious and memorable Out of an African Kitchen<\/strong> is an anthology of recipes, reminiscences, anecdotes and stories from this bush kitchen … it\u2019s a book to linger over, earmarking recipes like North African casseroles and Moroccan minestrone, Maasai honey biscuits and Swahili chocolate pots, Goan fish curry and Ugandan Rolex (a flavoured omelette wrapped in a chapatti … rolled eggs … get it?). It\u2019s safari food at home … an absolute joy. PenguinRandomHouse<\/em><\/p>\n

SWAHILI MUHAMRI COCONUT ICE CREAM SANDWICH
\n\"\"<\/strong>Everyone loves fried dough … the Italians with their bomboloni, the French and beignets, koeksusters from South Africa and jelebi from India, for example. In Kenya there are two ways of frying dough, mandazi from the hinterland and the lighter, more elegant and utterly delicious muhamri from the coast. We\u2019ve included the recipe for the Swahili muhamri on getitmagazine.co.za, but here\u2019s the rich, delish and really easy coconut ice cream.<\/p>\n

COCONUT ICE CREAM<\/strong>
\nYou\u2019ll need<\/strong>: 2 cups fresh cream; 1 x 400ml can coconut milk; 1 x 385g can sweetened condensed milk
\nTo make:<\/strong> Whisk the cream until soft peaks form, then fold in the coconut milk and condensed milk. Freeze until ready to scoop into the muhamris.<\/p>\n

\"\"<\/a><\/p>\n

CHILLED BEETROOT SOUP
\n\"\"<\/strong>All the fresh fruit and veggies at the lodge are grown in the shamba (the Swahili word for kitchen garden), where the challenge is not the successful growing, but keeping out the elephants and eland, the porcupines and baboons, and the nondescript speckled mousebird (the biggest thief of all).
\nThis beetroot comes straight from the shamba.
\nYou\u2019ll need:<\/strong> 6\u20138 medium-sized beetroots, thoroughly washed; 2 cups cold water; 2 cups vegetable stock
\n1 Tbsp sugar; 300ml buttermilk; 200ml yoghurt plus an extra 50ml for serving; 1 Tbsp lemon juice; salt and freshly ground black pepper; fresh dill, finely chopped.
\nTo make:<\/strong> Peel the beetroot then roughly grate (wear gloves!). Put the beetroot into a large saucepan and cover with water (use more if necessary \u2013 it must be covered). Bring to a boil slowly, then turn down the heat and leave to simmer very gently for 20 minutes (they must not boil too rapidly). Once the beetroot has softened, add the stock and sugar. Stir well and refrigerate until completely cold (for at least 4 hours).
\nBefore serving, liquidise the soup and add buttermilk, yoghurt and lemon juice. Season well. Serve with a swirl of yoghurt and dill. (Serves 6).
\nKitchen notes:<\/strong> At Angama Mara all the soups are made with their own vegetable stock (but a good store-bought one in liquid form works well). This soup can also be prepared with a good chicken stock.<\/p>\n

WITH OLIVE TAPENADE
\n<\/strong>This recipe is from the lodge … where guests dine out on the deck, looking down into the reserve, where they\u2019ll see giraffe journeying across the open grasslands, a family of elephant and another of buffalo. We can\u2019t help you with the view, but can give you the recipe.<\/p>\n

\"\"
\nGAZPACHO<\/strong>
\nYou\u2019ll need: 2 \u00bd cups diced cucumber; 1 cup diced red pepper; 2 cups diced ripe tomatoes; \u00bd cup diced red onion; 4 cloves garlic; 2 cups tomato juice; \u00bd cup olive oil; 2 tsps sugar; 2 dashes Worcestershire sauce; salt and freshly ground black pepper to taste
\nTo make: Blend all the ingredients together and chill. Garnish the soup with a generous blob of tapenade and a swirl of good olive oil. (Serves 1)
\nOLIVE TAPENADE<\/strong>
\nYou\u2019ll need: 1 cup pitted black olives; 2 Tbsps capers; 2 cloves garlic; \u00bd tsp chilli flakes; \u00bd cup fresh basil; \u00bd cup fresh parsley; 2 Tbsps olive oil
\nTo make: Blend all the ingredients in a food processor until smooth. Refrigerate until ready to use. Will keep for up to a week.<\/p>\n

Compiled by:<\/strong> KYM ARGO<\/p>\n","protected":false},"excerpt":{"rendered":"

Eating on safari … dishes from Uganda and Zambia and Kenya for you to make at home How can you possibly feed guests who, when not on safari, eat in the best restaurants on the planet? This was the dilemma faced by Nicky Fitzgerald, founder and owner of Angama Mara, the glorious, extraordinarily exclusive safari […]<\/p>\n","protected":false},"author":7,"featured_media":9730,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[475],"tags":[2419,2413,2415,2411,2412,2410,2417,2418,2416,2414],"class_list":{"0":"post-9726","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-african-food","9":"tag-beetroot-soup","10":"tag-eating-on-safari","11":"tag-gazpacho","12":"tag-olive-tapenade","13":"tag-out-of-an-african-kitchen","14":"tag-safari-dishes","15":"tag-safari-recipes","16":"tag-swahili","17":"tag-swahili-muhamri-coconut-ice-cream-sandwich"},"yoast_head":"\nOut of an AFRICAN KITCHEN .... - Get It Ballito & Umhlanga<\/title>\n<meta name=\"description\" content=\"Eating on safari out of an African kitchen... dishes from Uganda and Zambia and Kenya for you to make at home.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2020\/11\/02\/out-of-an-african-kitchen\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Out of an AFRICAN KITCHEN .... - 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