A Kitchen Safari: Stories & Recipes from the African Wilderness
von Yvonne Short, Dumi Ndlovu

 

Conservation Corporation Africa (CC Africa) is an internationally acclaimed corporation concentrating on eco-tourism. CC Africa was established 20 years ago and is totally committed to African hospitality - as a result it has developed into one of the finest lodge and safari circuits on the continent with 38 lodges in six different African countries. The authors of this exciting cook book, which does not fit into the usual concept of a cook book but successfully aspires to fulfil a delightful new concept, are: Yvonne Short, who, as the” food fundi” off CC Africa, has developed a unique fusion of world cuisines and is responsible for the mentoring of rural students into world-class chefs and Dumi Ndlovu, who worked his way up from waiter to head chef at at the Ngala Private Game Reserve.
Not only the lodges in South Africa (e.g. Phinda Private Game Reserve or Madikwe Safari Lodge) but also those located in Namibia (e.g. Sossusvlei Mountain Lodge), Botswana (e.g. Nxabega Okavango Safari Camp), Tanzania (e.g. Ngorongoro Crater Lodge) as well as Zanzibar (e.g. Mnemba Island Lodge) present a wide variety of culinary cultures with emphasis on local products – from breakfast to dessert - including high tea, picnics, snacks and sundowners. The layout is definitely conducive to laid back reading and the quality of the photography reminds the reader more of a photo-documentary than a cookbook. The recipes are not only beguiling but enable the hobby cook to evoke African memories at home. 

 

Elephant in the Kitchen - Recipes from the Wilderness by Dereck Joubert

 

This book is not only a portrait of Craig Higgins, the head chef of the Wilderness Safaris Group and his quest to revolutionize African Cuisine. It also describes the (kitchen) life of Mombo Camp in Botswana - a place of rich splendour and an abundance of wildlife anecdotes, endearingly described in words and photographs by a husband and wife team. A succulent selection of biscuits (elephant tuille etc.), sauces (e.g. Kalahari lentil dip), preserves (e.g. Kebope’s marula jelly), hors d’oevre (chakalaka tartlets with sour cream), soups (Moremi butternut and cumin soup), salads, breads, vegetarian (butternut and ricotta ravioli) as well as meat (boma lamb, grilled ginger beef and picnic guinea fowl pie) as well as fish (Okavango sushi) and desserts (iced jackal berry parfait with coulis).  

 

 

The 4x4 Safari Cookbook by Rita van Dyk

 

Rita van Dyk is also the author of “The 4x4 Cook Book” — so she is an expert, given the fact that she has catered and cooked for a number of 4x4 expeditions and television advertisements in remote areas of South Africa. The book starts out with an  interesting chapter , especially for the not as experienced 4x4 freak, which deals with planning and preparation (packing food & equipment, cooking & baking, reminder list) and then heads into everything from breakfast to vegetarian recipes - all in all 180 new and easily prepared dishes which have been adapted to suit outdoor cooking over an open fire. Mouth-watering photography!