You can imagine how difficult it might be to source fresh and interesting greens and speciality vegetables in the far-reaches of the Serengeti. This was the challenge that Frank Louw faced when he took over the helm of the Singita Sasakwa Lodge kitchen a few years ago. In an effort to add some pizzazz to menu items and maintain the high standards set by Singita excellence, Frank set about to establish a kitchen greenhouse that would produce some delicate garden products not normally sourced in the surrounding wilderness areas.
We thought our blog followers would like to hear how the Greenhouse is doing at Singita Grumeti.
The green house is doing well. We are using it to the full extent and gathering herbs and lettuce from it every day. Just yesterday I picked some Zebra tomatoes…they are scrumptious and pretty. We are also growing spinach and our very own purple basil. So nice for our salads. (Frank Louw – Sasakwa Chef)
Frank Louw, Singita Sasakwa Executive Chef and Michael Matera, Senior Chef de Partie – caretakers of the kitchen greenhouse, now in its second growing year.
Singita Grumeti Kitchen Tales – by Frank Louw, Sasakwa Chef
Summer is still in the air and with all the seasonal produce surrounding us it is only natural to go “fruity”. Mango is one of my favourite fruits and is so versatile. Instead of using it only in desserts or cocktails, try using it in salads or as a salsa with seafood. This is one of my all-time outstanding recipes and I use it often. Great with grilled lobster, slow braised pork belly or roasted chicken.
Mango and Spring Onion Salsa
2 Ripe medium mangos
1 Small bunch of spring onions
1 punnet (200g) cherry tomatoes
Half bunch mint
Half small chilli
Juice of 1 lemon
Juice and zest of 2 limes
1 cm ginger stem
50ml sesame oil
50ml olive oil
(For help with measurement conversions, take a look at http://www.gourmetsleuth.com/cooking-conversions/conversions.aspx)
Cut the mango and tomato into cubes, roughly the same size. If you prefer to deseed the tomato do so at this stage. Slice the spring onion as thinly as possible. Chop the mint, coriander, ginger and chilli very finely and add to the mango mixture. Add the lemon juice, sesame oil and olive oil into a small bowl, whisk well and add to the mango salsa. Place in the fridge for an hour and serve with your grilled lobster…
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