Tag Archives: traditional recipes

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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A Special Cooking Class

November 09, 2012 - Accommodation,Cuisine,Experience,Singita Sasakwa Lodge

Mtori is a traditional Swahili dish prepared from the unusual combination of green bananas and stewing beef. Guests at Singita Sasakwa Lodge in Tanzania were recently treated to an expert cooking demonstration of this local speciality by chef Donna Patterson.

Chef Donna Patterson at Sasakwa Lodge

The tennis pavilion became a stage for what could have turned into a Masterchef class. While the children challenged each other to a game on the court, I carefully shared the recipe with the adults, that had been taught to me by one of the local chefs in our kitchen.

Traditionally the soup is served to Swahili mothers when they are pregnant and breastfeeding as it is a rich source of nutrients for the diet. It has evolved into a dish for the whole family, with the recipe being handed down from generation to generation.

Chef Donna Patterson at Sasakwa LodgeIngredients (serves 4):

1 onion, diced
2 cloves garlic, crushed
1 Tbls vegetable oil
6 green bananas, peeled and chopped
300g stewing beef, cubed (off the bone)
water
salt and pepper

Method:

Fry the onions and garlic in the oil for 5 minutes over a medium heat in a heavy based pot.

Add the cubed beef and stir to brown all sides of the meat.

Add the peeled and chopped green bananas and stir for a further 3 minutes.

Cover the mixture with water, reduce the heat and allow to simmer until the bananas become soft.

Traditionally the soup is mashed together with a wooden spoon and served as is. I tend to remove the meat, shred it and keep it aside and then blend the banana part of the soup in an electric blender.

Season to taste with salt and pepper and add the meat back to the soup. Enjoy the tastes of Tanzania!

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