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:
* Fresh passionfruit juice
* Fresh mango juice
* Fresh lime juice
* 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.
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.
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.
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.
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.
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
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.