When on safari at Singita Pamushana, your day is spent in a multitude of ways: early morning and sunset game drives interspersed with bird-watching, swims, long and restful naps, meeting locals in the neighbouring communities, learning about star constellations in the night skies, boat cruises, exploring age-old rock art sites, and finding out more about the protection of pristine wilderness on the reserve.
One of our favourite safari rituals is that time of the day when the game ranger finds a perfect spot during the morning drive and sets up for a leg-stretch and coffee break. The cold mist of the early morning has lifted, the sun’s warmth encourages layers of sweaters and pullovers to peel away, and the view at the spot is incredible while you stand right in the heart of African wilderness.
Coffee is French-pressed right in front of you, mugs of hot chocolate are blended, and tea-bags dipped to make a steamy brew. One of the best parts is the luscious treat that is unpacked from tin camping containers – something surprising every day and perfect for dipping into a hot beverage. Crunchies, biscotti, rusks…but we don’t want to spoil all of the surprises!
Here’s one of our all-time favourites – and we truly had to bribe Peter for this special recipe. Enjoy! (Peter Liese heads up the star kitchen team at Singita Pamushana Lodge – we can’t wait to hear more from him.)
Double Chocolate Walnut Biscotti
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1tsp baking powder
6 tbsps. unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts chopped
¾ cup semi-sweetened chocolate chips
1 tbsps. confectioners’ sugar
Putting it all together:
Place a rack in the middle of the oven and preheat to 350F. Butter and flour a large baking sheet, knocking off excess flour.
Whisk together flour, cocoa, baking soda and salt in a bowl. Beat together butter and granulated sugar for 30 seconds. Add eggs and beat until well combined. Stir in flour mixture; dough will be stiff. Stir in walnuts and chocolate chips. Halve dough. With floured hands form dough into 2 slightly flattened 12-by-2inch logs on baking sheet, about 3 inches apart. Sprinkle with confectioners’ sugar.
Bake logs until slightly firm to the touch about 35 minutes (leave oven on).
Transfer logs to a cutting board and with a serrated knife, cut diagonally into ¾ inch slices. Arrange biscotti cut sides down on baking sheet. Bake until crisp, about 10 minutes. Transfer to racks to cool.
The biscotti keep in an airtight container at room temperature for up to a week.
Singita Pamushana Lodge is situated in the Malilangwe Wildlife Reserve, 124 000 acres of wilderness in the southern corner of Zimbabwe, bordering the Gonarezhou National Park. It is a spectacularly diverse and beautiful piece of Africa, boasting geological diversity, habitat variability and a wide variety of plant and animal species. Home to one of the highest concentrations of the endangered black rhino as well as fourteen species of eagle, the area is known for its magical sandstone outcrops, mopane forests, and majestic baobab trees.