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.
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.
One of the most delectable recipes we will ever post – this one is a winner from our Singita Lebombo kitchen. There’s no question you will fall in love with it.
Chilli and Pepper Jam
5 red peppers
3 yellow peppers
1 clove of garlic
1 tablespoon grated ginger (or less according to your own preference)
1 vanilla pod
85 ml white wine
35 ml while balsamico vinegar
2 fresh chillis
Deseed the red peppers and cut them into small cubes. Do the same with the yellow peppers. Finely dice the garlic, shallot and ginger. Place all of the ingredients into a pot and bring to a boil. Season if necessary and simmer for 10 minutes – then remove the vanilla pod. Continue to simmer until the jam forms a jelly if placed on a cold plate. Fill clean jars with the chilli jam and store in the fridge.
Serve with charcuterie, cheese, bread sticks and olives.
Bon Appetit from Singita Lebombo Kitchen!
Singita Pamushana is located in the 140 000 acre Malilangwe Wildlife Reserve situated in south-east Zimbabwe. These 140 000 acres are home to four separate eco-systems, an abundance of wildlife – including the Big 5 – and a collection of over 400 different species of birds.
In true Singita style Pamushana Lodge offers its guests a personal and unique African safari experience.
Everything from its unrivalled setting – overlooking the expansive Malilangwe Lake – to its local Shangaan inspired décor and the trademark Singita service, all helps to create an adventure that is exciting, warm and incredibly romantic.
Food is as much a part of Singita Pamushana Lodge as the décor, setting and service. Early morning pre-game drive snacks followed by brunch, a late lunch, decadent afternoon tea, sundowners and refreshments in the bush and then dinner. All so delectable and so beautifully presented, that any attempt at resistance is ultimately futile!
Photographs, no matter how talented the photographer, simply cannot capture the magic and charm that flow through every aspect of Singita Pamushana Lodge. It is simply a place you have to experience in person in order to understand how such beauty has the ability to make any heart sing.