Category Archives: Singita Sabora Tented Camp

The People of Singita: An Update on Michael Matera

November 14, 2014 - People of Singita,Singita Grumeti,Singita Sabora Tented Camp

Singita Sabora Tented Camp, Tanzania

Towards the end of last year, we kicked off a series of profiles on some of the members of our team. These #SingitaStories introduced blog readers to the amazing women who run Singita Sweni Lodge, an ex-poacher who became a pastry chef and one of the most respected wildlife trackers in the world.

Dining al fresco at Singita Sabora Tented Camp

The first in this series was the story of Michael Matera, then Senior Sous Chef at Singita Sasakwa Lodge. Michael worked his way up from the position of Grounds Attendant at Singita Sabora Tented Camp to assisting in the staff kitchen, where he learned the basic cooking skills that would set him up for a career as a chef. After many long hours at the stove, lots of extra lessons and taking an English course to improve his language competency, Michael was promoted to the main guest kitchen. He flourished here and was subsequently named Tanzanian Chef of the Year, and Senior Sous Chef under Executive Chef, Frank Louw.

Michael Matera and Frank Louw

Michael Matera and Frank Louw

We are very proud to report that Michael continues to be an asset to the team at Singita Grumeti. After another year of hard work and dedication, he was recently promoted to the role of Chef at Singita Sabora Tented Camp. This is especially significant as Michael is the first Tanzanian to hold this position, and as Frank remarks, “makes him an inspiration to so many other young Tanzanians wanting to make a change in their lives.”

The cuisine at Singita Sabora Tented Camp

Michael’s experiences have inspired him to pass on the knowledge and enthusiasm he has developed for cooking over the past ten years. He says: “Training is my passion. I love seeing staff growing in front of me and knowing that I had a small contribution to their new future”. This philanthropic attitude is a striking reminder of one of Singita’s core principles; to make a tangible difference in the lives of the people living and working in and around its lodges.

Michael Matera and his kitchen team at Singita Sabora Tented Camp, Tanzania

Michael Matera and his kitchen team at Singita Sabora Tented Camp, Tanzania

Warm congratulations to Michael for this wonderful achievement! We’ll be sure to keep you up to date on his progress at the lodge. You can read all the “People of Singita” blog posts here, and also watch the #SingitaStories videos on our Vimeo channel.

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Tanzania’s Serengeti – A Year-Round Destination

October 22, 2014 - Experience,Lodges and Camps,Safari,Singita Explore,Singita Faru Faru Lodge,Singita Grumeti,Singita Mara River Tented Camp,Singita Sabora Tented Camp,Singita Sasakwa Lodge,Singita Serengeti House,Wildlife

Tanazina's Serengeti - A Year-Round Destination

The Serengeti in Tanzania is inextricably associated with the annual wildebeest migration in the imagination of most travellers in search of the ultimate African safari. However, once the wildebeest have moved on in their perpetual search for grazing, the Serengeti offers diverse and fascinating game viewing, from big predators to prolific prey, on its vast open plains and along its river banks.

Tanazina's Serengeti - A Year-Round Destination

Warm and fairly dry, January to March is a great time to visit the region with large herds of topi, zebra, eland, giraffe and Thompson’s gazelle starting to gather on the open plains. This is also the calving season and thousands of these animals, including big herds of wildebeest that stay behind, give birth over a period of a few weeks.

Tanazina's Serengeti - A Year-Round Destination

The concentrated herds attract the attention of predators, especially the big cats, and sightings of leopard and lion are common. Scattered rain showers freshen up warm days and produce bright green landscapes and crisp, clear skies conducive to beautiful photography. As it’s the end of the dry season, the Mara and Grumeti rivers start to recede forcing the animals to congregate close to available water sources which makes them easier to find.

Tanazina's Serengeti - A Year-Round Destination

The months of April and May are known as the season of the long rains, transforming the landscape as lush, longer grasses grow and rivers, lakes and pans start to fill up with water again. Large herds of herbivores, including significant breeding herds of elephant and buffalo, are common sightings. During this time, throughout the Serengeti there is greater exclusivity at wildlife sightings and increased flexibility when it comes to planning itineraries.

Tanazina's Serengeti - A Year-Round Destination

Tanazina's Serengeti - A Year-Round Destination

By May there is a sense of anticipation in the Serengeti as the migration could arrive at any time to seek dependable water sources and start grazing on the long, golden grasslands. Industry insiders consider it to be the most underrated month to visit with fewer people, prolific game sightings and mild, sunny days ideal for bush walks and picnics.

Tanazina's Serengeti - A Year-Round Destination

The dry season commences again in June and continues until the end of October. Considered high season in Tanzania, it is characterised by pleasantly warm, sunny days and easy game viewing due to the short grasses. September and October are fantastic months in the Lamai, with multiple daily Mara River migration crossings, increased predator action and excellent crocodile, hippo and hyena sightings.

Tanazina's Serengeti - A Year-Round Destination

Tanazina's Serengeti - A Year-Round Destination

In September and October, diverse game congregates along the Grumeti River and in pans, while river crossings by thousands of wildebeest and other migratory plains game are always a thrilling sight. October is Singita head guide Ryan Schmitt’s best time of the year in the Serengeti, due to the all-round excellent game viewing.

Tanazina's Serengeti - A Year-Round Destination

Tanazina's Serengeti - A Year-Round Destination

The short rains in November and December are characterised by brief, spectacular thunderstorms that give way to clear skies and amazing colour contrasts for photography. Awesome cheetah and lion sightings are common, there are large numbers of babies and youngsters amongst both predator and prey species, and migratory birds return to the newly green landscapes.

Discover the Serengeti through our monthly Wildlife Reports, which are written by the field guides themselves, and describe thrilling wildlife sightings, beautiful landscapes and unusual species. Please contact our Reservations team to find out more about visiting our six lodges and camps in Tanzania.

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Cocktail Recipe: The Sabora Special

September 04, 2014 - Cuisine,Experience,Singita Grumeti,Singita Sabora Tented Camp

Singita Sabora Tented Camp

cocktail_sabora_3

It’s often the simple things in life that are the most rewarding; a good book, soft, fluffy towels and a quiet afternoon by the pool. At Singita Sabora Tented Camp in Tanzania, moments like these are easy to come by, as guests unwind in the peaceful seclusion of 350,000 acres of untouched wilderness. Simple pleasures also come in the form of the camp’s signature non-alcoholic cocktail, the recipe for which is shared with us by Lodge Manager, Wilson Owino:

Ingredients – what you’ll need:
Equal parts:
* Fresh passionfruit juice
* Fresh mango juice
* Fresh lime juice
And then:
* A drizzle of honey
* A splash of grenadine syrup

Method – how it is made:
The fresh juices are all shaken together with ice, with a small drizzle of honey for sweetness. The concoction is then poured into a hurricane glass in front of the guest at check-in along with a splash of grenadine to give a feeling of a sunrise in the glass.

Cocktail Recipe: The Sabora Special

You can spike the Sabora Special with vodka or rum for some extra zing, or add pomegranate seeds for a fruity twist. Share your version with us on Facebook, Twitter and Instagram, and check out our other delicious recipes here.

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Al Fresco Dining: Banana and Date Loaf

August 22, 2013 - Cuisine,Experience,Singita Grumeti,Singita Sabora Tented Camp

Dining Al Fresco at Singita Grumeti | Singita Sabora Tented Camp

The Serengeti is a vast and precious wilderness, spanning 12 000 square miles of seemingly endless grassland. The Great Migration makes its way across these plains, passing through Singita Grumeti, a private wildlife reserve established to protect the indigenous biodiversity of this important ecosystem.

Dining Al Fresco at Singita Grumeti | Singita Sabora Tented Camp

Singita Sabora Tented Camp is one of five Singita properties in the reserve and is designed as a nostalgic, 1920s-style explorer’s camp. The accommodation is full of character, offering a surprisingly luxurious and enchanting safari in the rugged terrain of the surrounding savannah. The elegant simplicity and laid-back romance of the camp is apparent in every moment of our guest’s experience, including meal times which often take place in the open.

Dining Al Fresco at Singita Grumeti | Singita Sabora Tented Camp

It’s difficult to describe the feeling of being seated at a dining table in the shade of an acacia tree in the middle of the Serengeti. The whir of nearby grasshoppers vibrates in the air as the sun rises through the African sky, and you’re handed a cooling glass of homemade iced tea while a herd of zebra casually graze in the distance. Executive Chef, Frank Louw, and his team help to make such moments at Singita Grumeti possible and here he shares a popular recipe for banana and date loaf.

Dining Al Fresco at Singita Grumeti | Singita Sabora Tented Camp

Dining Al Fresco at Singita Grumeti | Singita Sabora Tented Camp

BANANA AND DATE LOAF RECIPE

Ingredients – what you’ll need:
2 cups (300g) self-raising flour
1 tsp bicarbonate of soda
1 tsp ground nutmeg
1 tsp ground cinnamon
125g pitted dates, chopped (substitute with dark chocolate if you like)
1/2 cup (115g) caster sugar
1 cup (250ml) milk
2 eggs
1 cup mashed banana (about 2 large, or three small)
80g cinnamon sugar (optional)
Butter, to serve (optional)

Method – what to do:
Preheat oven to 180°C and line a 24 x 13.5cm loaf pan with non-stick baking paper.
Sift the flour, bicarbonate of soda and nutmeg into a large bowl.
Stir through the dates and sugar.
Combine the milk, eggs and banana in a separate bowl.
Fold into the date mixture until well combined and pour into the loaf pan.
Sprinkle cinnamon sugar on top and bake for 45-50 minutes or until a skewer inserted into the centre of the loaf comes out clean.
Cool for 5 minutes and then turn out onto a wire rack to cool completely.
Slice and serve with butter if desired.

Check back soon for more snapshots of al fresco dining at Singita’s lodges and camps. If you need to adjust the metric measurements, here’s a handy online volume converter.

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