Modern Safaris Match African Cuisines With Outdoor Adventure | Eater
"Led by chefs with South African roots who embrace East African flavors, this camp pairs fragrant Cape Malay curry and herbaceous slow-cooked meats with pastry-forward desserts such as masala-spiced panna cotta with rooibos-poached pear, and signature sundowner cocktails like a prickly pear mix. The food program sources from nearby smallholder farms and a women-led garden initiative that supplies greens, tropical fruits, and even camel milk, while private pool barbecues, lantern-lit deck dinners, and lively nyama choma nights (featuring githeri, sukuma wiki, and chapati) create convivial, place-driven dining experiences." - Joyce Oladeinde
