One of the most remarkable things about Singita Mara River Tented Camp is the exceptional food that is whipped up in the kitchen by our resourceful team of expert chefs. In the Lamai’s hot climate guests are kept cool with light, healthy cuisine conducive to refreshing and re-energising the body. Restorative fresh fruit smoothies, iced Fair Trade coffees and teas, crunchy salads and ethically sourced ingredients, such as organic eggs and grass-fed meat, are the order of the day with luscious desserts and homemade ice-cream adding a touch of sweet decadence.
Chef Donna Patterson, who forms part of the kitchen team at Singita Grumeti, has kindly shared the recipe for her delicious chilled carrot and spicy mango soup. Its bright, zingy flavours and refreshing lightness epitomise the type of beautiful and surprising meals our guests enjoy.
Ingredients – what you need:
1 white onion
5 large carrots
1 red chilli (medium heat)
1 cinnamon stick
1 Tblsp olive oil
2 bay leaves
1 ripe mango
1L mango juice
Mascarpone to garnish
Method – what to do:
Chop the onion, peeled carrots and chilli roughly into equal sizes.
In a medium saucepan fry the chopped carrots, onion and chilli for a couple of minutes.
Reduce the heat and add the bay leaves and cinnamon stick lastly cover with the mango juice. Allow the soup to simmer slowly until the carrots are soft.
Blend in an electric processor and strain through a sieve.
Season the soup to taste with salt and white pepper.
Place the soup in the fridge to cool down.
Lastly finely dice the fresh mango and keep refrigerated until serving.
To serve, place the diced mango into the soup and serve in bowls. I like to garnish it with a dollop of mascarpone.
Like the sound of this soup? Why not browse more of Chef Donna’s delightful recipes on the blog. Here’s a handy online volume converter you can use to adjust the metric measurements if necessary.
Spoiling our guests with delicious food has always been a key element of the Singita experience. From gourmet feasts and grassland picnics, to delectable bakes and alfresco breakfasts, we aim to make every meal something to remember. We asked chef Donna Patterson at Singita Grumeti to tell us about one of her favourite tea-time treats to serve at Singita’s lodges, and she kindly shared the simple steps for putting together her world famous Apple Caramel Cake.
This cake recipe is a favourite among all our guests, far and wide. It is baked time and again at all the Singita lodges throughout South Africa, Zimbabwe and Tanzania, and is by far the most requested recipe by guests! It’s absolutely delicious and easy to make, as you’ll see:
1 cup castor sugar
1/2 cup cream
2 Tblsp melted butter
1 cup flour
1 tsp baking powder
For the cake:
Beat the eggs and sugar together with an electric beater until it doubles in size. Add the cream and melted butter and continue to mix.
Sift the flour and baking powder onto the surface of the egg mixture and fold through lightly with a metal spoon.
Thinly slice your apple and arrange in a spiral around the top of the cake mixture in your prepared baking tin.
Bake at 160°C until golden brown.
For the glaze:
In a pot boil together, 100g brown sugar, 100g butter and 100ml cream.
Pour this sauce over the top of the cake when it comes out of the oven. Allow to cool in the tin before serving.
Here’s a handy online volume converter you can use to adjust the metric measurements if necessary.